Details:

• Personal Author:
  Beaty, Michael C. ; Blackley, Brie H. ; Duling, Matthew G. ; Fortner, Alyson J.

  Beaty, Michael C. ; Blackley, Brie H. ; Duling, Matthew G. ; Fortner, Alyson J. Less -
• Corporate Authors:
  National Institute for Occupational Safety and Health
• Description:
  In February 2018, 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 May 2018, we conducted an industrial hygiene survey and ventilation assessment 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, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. None of the eight 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. Grinding roasted coffee beans and flavoring roasted 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 identified peak exposures to carbon monoxide during grinding of roasted coffee; however, carbon monoxide measurements did not exceed occupational exposure limits. Carbon dioxide levels were low throughout most of the facility. We recommend implementing local exhaust ventilation near the packaging grinders, and training employees about workplace hazards.
• Subjects:
  [+]

  Lung Lung Diseases Nose Nose Diseases Occupational Health Respiratory System Respiratory Tract Diseases Safety Volatile Organic Compounds
• Keywords:
  [+]

  2,3-hexanedione 2,3-pentanedione Administrative Controls Air Sampling Carbon Dioxide Carbon Monoxide Coffee Coffee Roasting Coffee Workers Diacetyl Engineering Controls Environmental Control Equipment Exposure Assessment Exposure Levels Exposure Limits Flavorings Food Additives Food Handlers Food Processing Food Processing Industry Food Processing Workers Health Surveys Industrial Hygiene Intervention Lung Disease Lung Disorders Medical Monitoring Medical Surveys Mucous Membranes Nasal Disorders Occupational Respiratory Disease Organic Dusts OSHA Region 4 Pulmonary System Disorders Questionnaires Recommended Exposure Limits Relative Humidity RELs Respiratory Diseases Respiratory System Disorders Sampling Spirometry Temperature Effects Ventilation Systems VOCs Volatile Organic Compounds Workplace Monitoring
• 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 2018-0071-3342, 2019 Mar; :1-32
• Series:
  Health Hazard Evaluation Reports (HHE)
• DOI:
  https://doi.org/10.26616/NIOSHHHE201800713342
• Publisher:
  National Institute for Occupational Safety and Health
• Document Type:
  Text
• Genre:
  Field Study
• Place as Subject:
  North Carolina ; OSHA Region 4

  North Carolina ; OSHA Region 4 Less -
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  RHD - Respiratory Health Division
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  39 pdf pages
• Contributor:
  Burns, Dru A.;Edwards, Nicole;Fedan, Kathleen;LeBouf, Ryan;McClelland, Tia;Ranpara, Anand;Tift, Brian;
• NIOSHTIC Number:
  20055132
• NTIS Accession Number:
  PB2019-100539
• Citation:
  NIOSH [2019]. Health hazard evaluation report: Evaluation of exposures at a coffee;roasting, flavoring, and packaging facility. By Blackley BH, Fortner AJ, Duling MG,;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 Reoprt No. 2018-0071-3342,;
• CAS Registry Number:
  Diacetyl (CAS RN 431-03-8) ; 2,3-pentanedione (CAS RN 600-14-6) ; 2,3-hexanedione (CAS RN 3848-24-6) ; Carbon monoxide (CAS RN 630-08-0) ; Carbon dioxide (CAS RN 124-38-9)

  Diacetyl (CAS RN 431-03-8) ; 2,3-pentanedione (CAS RN 600-14-6) ; 2,3-hexanedione (CAS RN 3848-24-6) ; Carbon monoxide (CAS RN 630-08-0) ; Carbon dioxide (CAS RN 124-38-9) Less -
• Federal Fiscal Year:
  2019
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311920 - Coffee and Tea Manufacturing - (NAICS 2017)
• Resource Number:
  HHE-2018-0071-3342
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  [+]

  urn:sha-512:c849d763fb773680414515a3c4271f84d8dee378c94c360d9591f1aa0b63933db1f284f8805a6726f7179de8f2174795f058d098b633e787f694f2abedb06c31
• Download URL:
  https://stacks.cdc.gov/view/cdc/172345/cdc_172345_DS1.pdf
• File Type:
  [PDF-887.63 KB]