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Evaluation of exposures at a coffee roasting, flavoring, and packaging facility [HHE-2018-0134-3373]
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2020/04/01
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Source: Morgantown, WV: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, HHE 2018-0134-3373, 2020 Apr; :1-32
[PDF-1.76 MB]
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Description:The Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure to diacetyl, 2,3-pentanedione, and other alpha-diketones during coffee roasting, grinding, and flavoring of coffee. In April 2019, we conducted an industrial hygiene survey at the facility. The industrial hygiene survey consisted of the collection of air samples for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to monitor total volatile organic compounds, carbon monoxide, and carbon dioxide in specific areas and during tasks. All full-shift personal samples collected during the industrial hygiene survey exceeded the recommended exposure limits of 5 parts per billion for diacetyl or 9.3 parts per billion for 2,3-pentanedione in 13 of 13 samples. Grinding roasted coffee beans, flavoring roasted beans, and packaging roasted coffee beans resulted in relatively higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding of unflavored coffee. Continuous air sampling for carbon monoxide identified peak exposures during grinding of roasted coffee. Area carbon monoxide measurements were higher near the main grinder and in the roasted bean storage/off-gassing and staging area compared with other work areas. Carbon dioxide levels were below occupational exposure limits throughout the facility. We recommend implementing local exhaust ventilation on the grinders, and training employees about workplace hazards. We also recommend providing respiratory protection for diacetyl and 2,3-pentanedione to reduce exposures to alpha-diketones until engineering and administrative controls are in place.
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Pages in Document:38 pdf pages
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Contributor:Aldridge, Michael;Boylstein, Randy;Burns, Dru A.;Edwards, Nicole;Elbon, Barbara;Fedan, Kathleen;Fonti, Valeria;LeBouf, Ryan;McClelland, Tia;Park, Yeonmi;Ranpara, Anand;Tift, Brian;
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NIOSHTIC Number:20059490
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NTIS Accession Number:PB2021-100132
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Citation:NIOSH [2020]. Health hazard evaluation report: Evaluation of exposures at;a coffee roasting, flavoring, and packaging facility. By Fortner AR, Beaty MC.;Morgantown, WV: U.S. Department of Health and Human Services, Centers;for Disease Control and Prevention, National Institute for Occupational Safety;and Health, NIOSH HHE Report No. 2018-0134-3373,;
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Federal Fiscal Year:2020
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Peer Reviewed:False
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Resource Number:HHE-2018-0134-3373
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