Evaluation of exposures and respiratory health at a coffee roasting and packaging facility [HHE-2015-0163-3298]

Details

• Personal Author:
  Hawley, Brie ; Nett, Randall J.
• Corporate Authors:
  National Institute for Occupational Safety and Health
• Description:
  In September 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from the management of a coffee roasting and packaging facility regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting, grinding, and packaging. In June 2016, we conducted a ventilation assessment, an industrial hygiene survey, and a medical survey. 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. The medical survey consisted of a health questionnaire and breathing tests. Overall, time-weighted average air levels of diacetyl, 2,3-pentanedione, and 2,3-hexanedione were elevated for employees performing duties near the roaster and grinder. Seven of the 10 personal full-shift air samples were above the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, and five of the 10 full-shift air samples were above the recommended exposure limit for 2,3-pentanedione. All personal air samples with diacetyl and 2,3-pentanedione concentrations above the recommended exposure limits were collected on employees with primary job duties in the production area. High full-shift and task-based diacetyl and 2,3-pentanedione exposure measurements were observed on employees that ground coffee. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Carbon monoxide and total volatile organic compound levels near the grinder increased sharply when an employee ground roasted beans for 5-pound bags of coffee. Carbon dioxide levels were low throughout most of the facility. Mucous membrane symptoms, specifically eye, nose, and sinus symptoms, were the most commonly reported symptoms. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom, and was about two times as common as expected compared with the US population of the same age, race/ethnicity, sex, and cigarette smoking distribution. One of the 15 participants had abnormal spirometry. We recommend a combination of engineering and administrative controls to minimize employee exposures. 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:
  • Carbon Dioxide
  • Carbon Monoxide
  • Coffee
  • Diacetyl
  • Dust
  • Environmental Exposure
  • Environmental Monitoring
  • Food Handling
  • Food Industry
  • Food-Processing 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 2015-0163-3298, 2017 Nov ; :1-45
• Series:
  Health Hazard Evaluation Reports (HHE)
• DOI:
  https://doi.org/10.26616/NIOSHHHE201501633298
• Document Type:
  Text
• Genre:
  Field Study
• Place as Subject:
  Michigan ; 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:
  54 pdf pages
• Contributor:
  Beaty, Michael C. ; Burns, Dru A. ; Edwards, Nicole ; Fedan, Kathleen ; Hatcher, Kyle ; LeBouf, Ryan F. ; McClelland, Tia L. ; Mugford, Christopher ; Ranpara, Anand ; Tift, Brian
• NIOSHTIC Number:
  nn:20050729
• NTIS Accession Number:
  PB2018-100576
• Citation:
  NIOSH 2017. Health hazard evaluation report: Evaluation of exposures and ; respiratory health at a coffee roasting and packaging facility. By Nett RJ, Hawley ; B. 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. 2015-0163-3298,
• 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:
  2018
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311920 - Coffee and Tea Manufacturing - (NAICS)
• Download URL:
  https://stacks.cdc.gov/view/cdc/172373/cdc_172373_DS1.pdf
• File Type:
  [PDF - 990.87 KB]
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:d2d706203feead8a945ec68c37f92b06aa05b606fd844fe41b6488f2e35e6dbe45182ab465adfb43dfe06133980317d79bb5204536b19339f99db697f3782dd8