Prevention in Food Workers
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-68617-2_110
Reference49 articles.
1. Bauer A, Bartsch R, Stadeler M et al (1998) Development of occupational skin diseases during vocational training in baker and confectioner apprentices: a follow-up study. Contact Dermatitis 39:307–311
2. Bauer A, Bartsch R, Hersmann C et al (2001a) Occupational hand dermatitis in food industry apprentices: results of a 3-year follow-up cohort-study. Int Arch Occup Environ Health 74:437–442
3. Bauer A, Kelterer D, Stadeler M et al (2001b) The prevention of occupational hand dermatitis in bakers, confectioners and employees in the catering trades. Preliminary results of a skin prevention program. Contact Dermatitis 44:85–88
4. Bauer A, Geier J, Elsner P (2002a) Type IV allergy in the food processing industry: sensitization profiles in bakers, cooks and butchers. Contact Dermatitis 46:228–235
5. Bauer A, Kelterer D, Bartsch R et al (2002b) Skin protection in bakers’ apprentices. Contact Dermatitis 46:81–86
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