Evaluation of exposures and respiratory health at a coffee roasting and flavoring facility [HHE-2017-0020-3316]

Fechter-Leggett, Ethan D.; Grant, Michael P.; Johnson, Alyson R.; Martin, Stephen B. Jr.

doi:10.26616/NIOSHHHE201700203316

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Evaluation of exposures and respiratory health at a coffee roasting and flavoring facility [HHE-2017-0020-3316]

2018/04/01
By Fechter-Leggett, Ethan D. ; Grant, Michael P. ; Johnson, Alyson R. ; ...
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 2017-0020-3316, 2018 Apr; :1-53
Series: Health Hazard Evaluation Reports (HHE)

[PDF-1.04 MB]

English

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Details:

Personal Author:

Fechter-Leggett, Ethan D. ; Grant, Michael P. ; Johnson, Alyson R. ; Martin, Stephen B. Jr.

Fechter-Leggett, Ethan D. ; Grant, Michael P. ; Johnson, Alyson R. ; Martin, Stephen B. Jr. Less -
Corporate Authors:

National Institute for Occupational Safety and Health
Description:

In November 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management of a coffee roasting and flavoring facility with six employees regarding repetitive motion injuries, potential burns, general warehouse safety, and potential employee exposure to green coffee bean dust, diacetyl, and 2,3-pentanedione during coffee processing. In January 2017, we observed work practices and conducted an industrial hygiene survey and a medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (i.e., diacetyl, 2,3-pentanedione, and 2,3-hexanedione), carbon monoxide, and carbon dioxide. Bulk samples of whole bean coffee and flavoring were collected to evaluate the potential for emission of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. 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. The medical survey consisted of a health questionnaire and breathing tests. One interim report with recommendations was sent to the company following our visit. Overall, full-shift time-weighted average air concentrations of diacetyl and 2,3-pentanedione were higher in flavoring and grinding areas of the facility. All four of the personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum measured concentration of 20.7 parts per billion. One of the four personal full-shift samples collected in the production area exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 parts per billion, with a maximum measured concentration of 24.0 parts per billion. We identified some work tasks that resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, flavoring roasted coffee beans by hand, grinding flavored and unflavored roasted coffee beans, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Some employees reported eye, nose, or sinus symptoms or wheezing or whistling in the chest that was aggravated at work. We also observed tasks that presented risk factors for repetitive strain injuries and burns, specifically the flavoring, grinding, and packaging processes. We recommend installing local exhaust ventilation, implementing administrative controls such as modification of work practices, and training employees about workplace hazards. We also recommend a medical monitoring program 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:

[+]

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 Café Carbon Dioxide Carbon Monoxide Coffee Coffee Roasting Coffee Workers Diacetyl Engineering Controls Environmental Control Equipment Exposure Assessment Exposure Levels Exposure Limits 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 5 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 2017-0020-3316, 2018 Apr; :1-53
Series:

Health Hazard Evaluation Reports (HHE)
DOI:

https://doi.org/10.26616/NIOSHHHE201700203316
Publisher:

National Institute for Occupational Safety and Health
Document Type:

Text
Genre:

Field Study
Place as Subject:

West Virginia ; OSHA Region 3

West Virginia ; OSHA Region 3 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:

52 pdf pages
Contributor:

Burns, Dru A.;Cummings, Kristin;Edwards, Nicole;Fedan, Kathleen;Hatcher, Kyle;LeBouf, Ryan;McClelland, Tia;Ranpara, Anand;Tift, Brian;
NIOSHTIC Number:

20051477
NTIS Accession Number:

PB2018-101026
Citation:

NIOSH [2018]. Health hazard evaluation report: Evaluation of exposures;and respiratory health at a coffee roasting and flavoring facility. By FechterLeggett ED, Johnson AR, Martin SB, Grant MP. 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. 2017-0020-3316,;
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:

2018
Peer Reviewed:

False
NAICS and SIC Codes:

311920 - Coffee and Tea Manufacturing - (NAICS 2017)
Resource Number:

HHE-2017-0020-3316
Collection(s):

National Institute for Occupational Safety and Health
Main Document Checksum:

[+]

urn:sha-512:875baddc7ae85a3b883cd90e9356c1f3d15d3b6c88975708e4a17c308e9ee5b6efca90e266d20b43ba816b4f1f7bf1acfdd1c844d99f1ebfd8240bfe2a4bc62e
Download URL:

https://stacks.cdc.gov/view/cdc/172363/cdc_172363_DS1.pdf
File Type:

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Evaluation of exposures and respiratory health at a coffee roasting and flavoring facility [HHE-2017-0020-3316]

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