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Evaluation of exposures and respiratory health at a coffee roasting and packaging facility [HHE-2016-0144-3305]
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2018/02/01
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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 2016-0144-3305, 2018 Feb; :1-53
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Description:In July 2016, the National Institute for Occupational Safety and Health received a confidential request from employees of a coffee roasting and packaging facility. The request stated concerns about exposures to and health effects from diacetyl, smoke, and dust during coffee roasting and grinding. In November 2016, we conducted an industrial hygiene survey and ventilation assessment at the facility. The industrial hygiene survey consisted of the collection of air samples and bulk samples of coffee for the analysis of diacetyl, 2,3-pentanedione, and 2,3-hexanedione. Continuous monitoring instruments were used to monitor total volatile organic compounds, carbon monoxide, carbon dioxide, temperature, and relative humidity in specific areas and during tasks. We also measured levels of carbon monoxide in employees' exhaled breath and conducted a ventilation assessment. In November-December 2016, we conducted a medical evaluation of employees that consisted of a health questionnaire and medical tests. Thirty-one of the 37 full-shift samples collected during the industrial hygiene survey exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 24.5 parts per billion. Five of the 37 full-shift samples exceeded the NIOSH recommended exposure limit for 2,3-pentanedione of 9.3 ppb, with a maximum of 12.7 parts per billion. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl and 2,3-pentanedione than other tasks. Specifically, grinding roasted coffee beans, roasting coffee beans, and packaging roasted coffee were associated with higher diacetyl levels. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Air levels of carbon monoxide collected on employees with duties that included roasting coffee and quality control grinding of roasted beans exceeded the NIOSH ceiling limit of 200 parts per million. Carbon monoxide levels near the FRAC grinder exceeded 200 parts per million. Carbon dioxide levels were low throughout most of the facility. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes and nose. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust, chaff, ground coffee or smoke. Coughing and wheezing or whistling in the chest were the most commonly reported lower respiratory symptoms. No participant had abnormal spirometry; four participants had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend installing local exhaust ventilation, and training employees about workplace hazards. We also recommend a medical monitoring program to identify any employees who may be developing work-related lung disease (e.g., asthma, obliterative bronchiolitis) and to help management prioritize interventions to prevent occupational lung disease.
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Pages in Document:62 pdf pages
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Contributor:Beaty, Michael C.;Boylstein, Randy J.;Burns, Dru A.;Edwards, Nicole;Fedan, Kathleen;Ham, Jason;Hatcher, Kyle;Humann, Michael;LeBouf, Ryan;McClelland, Tia L.;Ranpara, Anand;Tift, Brian;
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NIOSHTIC Number:20051181
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Citation:NIOSH [2018]. Health hazard evaluation report: Evaluation of exposures and;respiratory health at a coffee roasting and packaging facility. By Harvey RR, Hawley;B, Martin 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. 2016-0144-3305,;
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Federal Fiscal Year:2018
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Peer Reviewed:False
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Resource Number:HHE-2016-0144-3305
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