jauhepöly

Jauhepöly, commonly known as flour dust, refers to fine particles of flour that become airborne during the handling, processing, or baking of flour-based products. This type of dust is composed primarily of starch and protein derived from ground grains, most often wheat, but also from other cereals like rice, corn, or oats. The particles are typically very small, allowing them to remain suspended in the air for extended periods, especially in enclosed or poorly ventilated spaces.

Jauhepöly poses several health and safety risks. Inhalation of flour dust can lead to respiratory issues, including irritation of the airways, coughing, and in severe cases, conditions such as asthma or bronchitis. Prolonged exposure may also contribute to the development of chronic respiratory diseases. Additionally, flour dust can create an explosive hazard when combined with oxygen and an ignition source, as it is classified as a combustible dust. This risk is particularly relevant in industrial settings like mills, bakeries, or food processing facilities.

To mitigate these risks, proper ventilation, dust extraction systems, and personal protective equipment (such as masks or respirators) are often employed in workplaces where flour is handled. Regular cleaning and maintenance of equipment can also reduce the accumulation of dust. In household settings, using sealed containers for flour and ensuring good airflow while baking can minimize exposure. Proper hygiene practices, such as washing hands after handling flour, further help prevent contamination or ingestion of the dust.