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Evaluation of exposures and respiratory health at a coffee roasting, flavoring, and packaging facility [HHE-2012-0170-3372]
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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 2012-0170-3372, 2020 Apr; :1-88
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Description:Physicians at a university medical center diagnosed obliterative bronchiolitis, a serious, often disabling lung disease, in five former employees of the coffee roasting, flavoring, and packaging facility. In April 2012, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a confidential employee request from a coffee roasting, flavoring, and packaging facility with approximately 85 employees. The requestors had concerns about respiratory symptoms, lung disease, and eye irritation related to the manufacturing of coffee products, including ingredients used in the flavoring process. In July/August 2012, we conducted an initial walk-through site visit at the facility. In September 2012, we conducted a medical survey; we administered a questionnaire, performed breathing tests, and measured antibodies in blood. In November 2012, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl and 2,3-pentanedione) and dust. Bulk samples of whole bean green and roasted coffee, ground roasted coffee, and liquid flavorings were collected to evaluate the potential for emission of diacetyl and 2,3-pentanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We evaluated respiratory health and airborne exposures to alpha-diketones (diacetyl, 2,3-pentanedione, and 2,3-hexanedione), dust, other volatile organic compounds, carbon monoxide, and carbon dioxide during coffee roasting, grinding, flavoring, and packaging. Diacetyl and 2,3-pentanedione were detected in a majority of full-shift personal breathing zone air samples. During the November 2012 visit, the maximum concentration of diacetyl was 166.0 parts per billion in a personal sample from a packaging employee while the maximum 2,3-pentanedione concentration was 199.0 parts per billion from a personal sample collected on an employee in the flavoring room. In April 2017, personal samples from employees in the flavoring room gave maximum concentrations of 163.8 parts per billion diacetyl and 899.6 parts per billion 2,3-pentanedione. In November 2012, 58 of 59 full-shift personal samples exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion and 42 of 59 samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion. In April 2017, 28 of 29 full-shift personal samples exceeded the NIOSH recommended exposure limits for diacetyl and 2,3-pentanedione. The production volume in April 2017 was approximately 70% higher than our first visit which likely contributed to the higher concentrations measured in some areas. During the medical survey, eye and nose symptoms were the most commonly reported symptoms; 1.6-fold excess of employees reported shortness of breath compared to the U.S. population with a similar demographic distribution, and 2.7 times as many employees as expected had spirometric obstruction than in the U.S. population. We recommend installing local exhaust and dilution ventilation and implementing administrative controls such as modification of work practices. Until engineering and administrative controls are in place, we recommend respiratory protection to reduce exposures to alpha-diketones. The choice of respirator should be guided by personal exposure sampling for diacetyl and 2,3-pentanedione and be made only by qualified personnel. We also recommended continuing the medical surveillance program.
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Pages in Document:97 pdf pages
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Contributor:Alarcon, Walter;Barbero, Ana;Beaty, Mike;Bledsoe, Tony;Boylstein, Randy;Burns, Dru A.;Cale, Diana;Dunn, Kevin H.;Elbon, Barbara;Freeland, Diana;Game, Steve;Garza, Elizabeth;Green, Brett;Halldin, Cara;Hatcher, Kyle;Lawrence, Robert;Menendez, Cammie C.;McCague, Anne-Binney;Piacitelli, Chris;Ranpara, Anand;Tift, Brian;
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NIOSHTIC Number:20059484
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NTIS Accession Number:PB2021-100131
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Citation:NIOSH [2020]. Evaluation of exposures and respiratory health at a coffee roasting,;flavoring, and packaging facility. By Bailey RL, Duling MG, Martin SB, Stanton ML,;McClelland TL, LeBouf RF, Edwards NT, Fedan KB, Cox-Ganser JM. 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. 2012-0170-3372,;
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Federal Fiscal Year:2020
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Peer Reviewed:False
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Resource Number:HHE-2012-0170-3372
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