Health effects of occupational exposure in a dairy food industry, with a specific assessment of exposure to airborne lactic acid bacteria.

Objective: Lactic acid bacteria (LAB) are used in food industries as probiotic agents. The aim of this study is to assess the potential health effects of airborne exposure to a mix of preblend (LAB and carbohydrate) and milk powder in workers.

Methods: A medical questionnaire, lung function tests, and immunologic tests were carried out on 50 workers.