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HHE-72-55-72: HHE-72-56-73: HHE-72-57-74: HHE-72-58-75: Five Retail Stores: Seattle, Washington
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1973/09/01
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Description:In response to requests from retail meat wrapping employees in and around the Seattle, Washington area, evaluations were conducted at retail stores to determine possible hazardous conditions to the employees arising from thermal decomposition products of polyvinyl- chloride (9002862) (PVC) meat packaging film. Most of the wrapping operations observed during the study involved pulling out a desired length of film, wrapping the film around a tray or cut of meat, severing the film using the hot wire cutoff, folding the film ends under the package, and sealing the folded ends by touching the package to the heated pad. The main degradation products produced during the heat cutting and heat sealing included di-2-ethyl-hexyl- adipate (103231), diisooctyl-adipate (1330865), and hydrogen- chloride (7647010) (HCl). HCl was found in very low concentrations in the meat wrapping environment. Pulmonary function tests of the population of meat wrappers involved in the study revealed no gross pulmonary effects in comparison to a comparison population after one work shift of meat wrapping. The authors conclude that a larger sample of personnel involved in meat wrapping should be examined to determine possible serious consequences of exposure to these fumes.
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Pages in Document:22 pdf pages
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Contributor:Flesch, Jerome P.;Lapp, N. Leroy;Apol, Arvin G.;Gunter, Bobby J.;Gais, Richard;
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NIOSHTIC Number:nn:00190601
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NTIS Accession Number:PB-229709
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Citation:Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, HHE-72-53-70, HHE-72-54-71, HHE-72-55-72, HHE-72-56-73, HHE-72-57-74, HHE-72-58-75, 1973 Sep;:1-21;
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Federal Fiscal Year:1973
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Peer Reviewed:False
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[PDF-4.13 MB]