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Evaluation of exposures and respiratory health at a coffee roasting and packaging facility and attached retail café [HHE-2016-0003-3299]
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2017/11/01
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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 2016-0003-3299, 2017 Nov; :1-49
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Description:In October 2015, 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 with an attached café regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In March 2016, we conducted an industrial hygiene survey, ventilation assessment, and medical survey at the facility. The industrial hygiene survey consisted of collecting personal breathing zone and area air samples for alpha-diketones (diacetyl, 2,3-pentanedione, and 2,3-hexanedione). Bulk samples of whole bean and ground roasted coffee 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. We also conducted a ventilation assessment in the production, café, and office areas. The medical survey consisted of a health questionnaire and breathing tests. Three of 20 personal full-shift samples exceeded the National Institute for Occupational Safety and Health recommended exposure limit for diacetyl of 5 parts per billion in the production area including a roaster operator (5.8 parts per billion), one production employee (5.9 parts per billion), and the production manager (5.1 parts per billion). Fullshift air concentrations of diacetyl were below this exposure limit for personal and area air samples collected in office areas and the attached retail café. Full-shift air concentrations of 2,3-pentanedione were below the National Institute for Occupational Safety and Health recommended exposure limit of 9.3 parts per billion for both personal and area air samples collected in the production area, office areas, and attached retail café. Through task-based sampling, we identified specific work tasks that resulted in elevated diacetyl and 2,3-pentanedione air concentrations. Specifically, grinding roasted coffee beans resulted in two separate peak exposures to diacetyl (maximum 65.9 parts per billion) and 2,3-pentanedione (maximum 39.6 parts billion). Scooping roasted beans by hand from a roasted bean storage bin also had elevated peak exposures with maximum exposures of 151 parts per billion diacetyl and 182 parts per billion 2,3-pentanedione. Nose and eye symptoms were the most commonly reported symptoms. Wheezing was the most commonly reported lower respiratory symptom; 1.7 times as many employees as expected reported this symptom than in the U.S. population with a similar demographic distribution. One participant had severe airways obstruction and possible small airways abnormality on oscillometry, both improved after bronchodilator. Four other participants had abnormalities on oscillomtery but normal spirometry. One participant had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend increasing dilution ventilation and/or installing local exhaust ventilation. We also recommend administrative controls such as modification of work practices, training employees about work-place hazards, and instituting 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:58 pdf pages
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Contributor:Burns, Dru A.;Duling, Matthew G.;Edwards, Nicole;Fedan, Kathleen;Johnson, Alyson;McClelland, Tia L.;Ranpara, Anand;Tift, Brian;
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NIOSHTIC Number:20050730
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NTIS Accession Number:PB2018-100577
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Citation:NIOSH [2017]. Health hazard evaluation report: Evaluation of exposures and;respiratory health at a coffee roasting and packaging facility and attached retail;café. By LeBouf RF, Martin SB, Stanton ML, Mugford C, Bailey RL. 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. 2016-0003-3299,;
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Federal Fiscal Year:2018
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Peer Reviewed:False
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Resource Number:HHE-2016-0003-3299
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