In many food manufacturing processes a relatively low level of air pollution is caused eg in baking, packing cereals etc.
These can often be disruptive to the production process itself, as well as, an irritant to staff working in the production areas for hours at a time (skin, eye, ear, nose and throat issues) impacting productivity and staff health (increased sick days).
Over time these irritants can develop into occupational diseases eg Baker’s Cough which is a form of asthma directly attributable to the work place. Further, the smaller respirable particles are taken deep into the lungs and are linked to very serious long term health problems.
Smart use of air ionisation will markedly reduce the amount of harmful air particles in the production areas thus improving productivity, staff morale and mitigate the risks of long term health conditions developing.