Farmers’ exposure to dusts and gases in modern Finnish cubicle cow houses

Authors

  • Kyösti Louhelainen Kuopio Regional Institute of Occupational Health, PO Box 93, FIN-70701 Kuopio, Finland
  • Juhani Kangas Kuopio Regional Institute of Occupational Health, PO Box 93, FIN-70701 Kuopio, Finland
  • Marjut Reiman Kuopio Regional Institute of Occupational Health, PO Box 93, FIN-70701 Kuopio, Finland
  • Pentti Kalliokoski University of Kuopio, Department of Environmental Sciences, PO Box 1627, FIN-70211 Kuopio, Finland

Abstract

The occurrence of airborne dust, gases, microbes, endotoxin and bovine epithelial antigens (BEA, BDA20) was studied in 26 modern, mainly cubicle, cow houses. Air samples of total dust, total spores, endotoxin and bovine epithelial allergens were collected on membrane filters with portable or piston pumps and analyzed with appropriate methods. Concentrations of gases (ammonia, carbon dioxide, hydrogen sulfide) were measured with diffusion tubes. Airborne viable spores were collected with a cascade impactor on five selective culture media for the identification of xerophilic, mesophilic and thermotolerant fungi and thermophilic actinomycetes. The geometric mean concentrations of total dust, BEA and BDA20 were 0.2-1.9 mg/m3, 5.2-9.7 μg/m3 and 50-260 ng/m3, respectively. The mean concentrations of ammonia and carbon dioxide were between 2.8-15 ppm and 2200-3200 ppm, respectively. The geometric mean of endotoxins was 19 ng/m3 and the concentrations of fungi were at the 101-103 cfu/m3 level. In general, the variation in concentrations of total dust, viable fungi and endotoxin was large. The concentrations of total dust and fungi were lower than in earlier studies. Thus new cubicle houses provide a better working environment with regard to airborne hazards than the traditional cow houses.

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Section
Articles

Published

1997-09-01

How to Cite

Louhelainen, K., Kangas, J., Reiman, M., & Kalliokoski, P. (1997). Farmers’ exposure to dusts and gases in modern Finnish cubicle cow houses. Agricultural and Food Science, 6(3), 207–217. https://doi.org/10.23986/afsci.72784