Evaluation of exposures and respiratory health at a coffee roasting and packaging facility [HHE-2016-0141-3329]

Details

• Personal Author:
  Boylstein, Randy J. ; McClelland, Tia L. ; White, Sandra K.
• Corporate Authors:
  National Institute for Occupational Safety and Health
• Description:
  The Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility. The request stated concerns regarding exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. During January 31 - February 1, 2017, we conducted an industrial hygiene survey at the facility. The industrial hygiene survey consisted of the collection of air samples for the analyses of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Bulk samples were also collected for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione emission potential. 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 also performed a ventilation assessment of the coffee production area. On February 2, 2017, we conducted a medical survey of production employees that consisted of a health questionnaire and breathing tests. Overall, personal time-weighted average air concentrations of diacetyl and 2,3-pentanedione exceeded the National Institute for Occupational Safety and Health recommended exposure limits. For diacetyl and 2,3-pentanedione, the NIOSH RELs are 5.0 ppb and 9.3 ppb, respectively, as a TWA for up to an 8-hour workday during a 40-hour workweek. We identified jobs where some work tasks measured over minutes resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding coffee beans, packaging coffee beans, and cleaning the roaster, were associated with diacetyl levels above the National Institute for Occupational Safety and Health recommended exposure limit. Overall, mucous membrane symptoms, specifically eye, nose, and sinus symptoms, and flu-like achiness or achy joints, were the most commonly reported symptoms. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust, or ground coffee dust. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom. Participants reported that these lower respiratory symptoms were not work-related or aggravated by an exposure at work.One participant had abnormal spirometry. We recommend installing general room ventilation in the production space and operate it continuously during the work-shift and installing local exhaust in areas where higher exposure tasks were observed such as grinding, weighing and packaging roasted coffee. We also recommended implementing a medical monitoring program for employees who work in the production are to identify any employees who might be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
• Subjects:
  • Carbon Dioxide
  • Carbon Monoxide
  • Coffee
  • Diacetyl
  • Dust
  • Engineering
  • Environmental Exposure
  • Environmental Monitoring
  • Food Handling
  • Food Industry
  More +
• Keywords:
  • OSHA Region 5
  • Volatile organic compounds
  • VOCs
  • Coffee workers
  • Food handlers
  • Food processing
  • Food processing industry
  • Food processing workers
  • Food additives
  • Organic dusts
  More +
• 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 2016-0141-3329, 2018 Oct ; :1-43
• Series:
  Health Hazard Evaluation Reports (HHE)
• DOI:
  https://doi.org/10.26616/NIOSHHHE201601413329
• Document Type:
  Text
• Genre:
  Field Study
• Place as Subject:
  Wisconsin ; OSHA Region 5
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  RHD - Respiratory Health Division
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  52 pdf pages
• Contributor:
  Beaty, Michael C. ; Burns, Dru A. ; Edwards, Nicole ; Fechter-Leggett, Ethan ; Fedan, Kathleen ; Hatcher, Kyle ; LeBouf, Ryan ; Ranpara, Anand ; Tift, Brian
• NIOSHTIC Number:
  nn:20053411
• NTIS Accession Number:
  PB2019-100108
• Citation:
  NIOSH 2018. Health hazard evaluation report: Evaluation of exposure and ; respiratory health at a coffee roasting and packaging facility. By Boylstein ; RJ, McClelland TM, White SB. 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. 2016-0141-3329,
• CAS Registry Number:
  • 2,3-hexanedione (CAS RN 3848-24-6)
  • 2,3-pentanedione (CAS RN 600-14-6)
  • Carbon dioxide (CAS RN 124-38-9)
  • Carbon monoxide (CAS RN 630-08-0)
  • Diacetyl (CAS RN 431-03-8)
• Federal Fiscal Year:
  2019
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311920 - Coffee and Tea Manufacturing - (NAICS)
• Download URL:
  https://stacks.cdc.gov/view/cdc/172346/cdc_172346_DS1.pdf
• File Type:
  [PDF - 1016.16 KB]
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:cf57545ffbf07a3176b136ee29e343275c84163948e3ea3e08359cb68bdd3d06836e1d79597cc3b5a92e9b2190c92a3e18497bcd759a21ede2f96c2b5ec0d317