Evaluation of exposures and respiratory health at a coffee roasting and packaging facility [HHE-2016-0013-3294]

Details

• Personal Author:
  Bailey, Rachel L. ; Duling, Matthew G. ; Hawley, Brie ; Martin, Stephen B. Jr.
• Corporate Authors:
  National Institute for Occupational Safety and Health
• Description:
  In October 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting and packaging company. The request stated concerns about health issues related to exposure to diacetyl during coffee roasting, grinding, and packaging. In April 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 returned in June 2016 to perform a medical survey. The medical survey consisted of a health questionnaire and breathing tests. Sixteen of the 27 personal full-shift air samples exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion. These sixteen personal air samples were collected on employees with primary job duties on the production floor. High full-shift and task-based diacetyl and 2,3-pentanedione exposure measurements were observed on employees that ground coffee, packaged ground coffee, or worked in areas near ground coffee. Areas with ground coffee present, specifically the main grinders and new weigh-fill machine, consistently had the highest levels of diacetyl, 2,3-pentanedione, total volatile organic compounds, and carbon monoxide. We observed high instantaneous levels of diacetyl and 2,3-pentanedione during grinding. Carbon monoxide levels near the main grinders exceeded the NIOSH ceiling limit of 200 parts per million. 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. Some employees reported their symptoms were caused or aggravated by green coffee bean and roasted coffee dust, bagging ground coffee, or cleaning the roaster. Breathing trouble was the most commonly reported lower respiratory symptom followed by wheezing and chest tightness. All administered spirometry tests (n=13) were normal. Two of 13 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.
• Subjects:
  Carbon Dioxide Carbon Monoxide Coffee Diacetyl Dust Environmental Exposure Environmental Monitoring Food-Processing Industry Food Handling Food Industry Health Care Facilities Workforce And Services Humidity Lung Lung Diseases Occupational Health Respiratory Function Tests Respiratory System Respiratory Tract Diseases Safety Sense Organs Staff Development Surveys And Questionnaires Ventilation Volatile Organic Compounds Workplace

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• Keywords:
  2,3-hexanedione 2,3-pentanedione Air Sampling Airway Resistance Breathing Carbon Dioxide Carbon Monoxide Coffee Coffee Roasting Coffee Workers Disease Prevention Environmental Control Equipment Exhaust Ventilation 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 Organic Dusts OSHA Region 5 Pulmonary System Disorders Questionnaires Recommended Exposure Limits Relative Humidity RELs Respiratory Diseases Respiratory System Disorders Sampling Spirometry Training Ventilation Systems VOCs Volatile Organic Compounds Workplace Monitoring

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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 2016-0013-3294, 2017 Oct ; :1-55
• Series:
  Health Hazard Evaluation Reports (HHE)
• DOI:
  https://doi.org/10.26616/NIOSHHHE201600133294
• Publisher:
  National Institute for Occupational Safety and Health
• Document Type:
  Text
• Genre:
  Field Study
• Place as Subject:
  Minnesota ; 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:
  65 pdf pages
• Contributor:
  Burns, Dru A. ; Edwards, Nicole ; Fedan, Kathleen ; Lawrence, Robert B. ; LeBouf, Ryan F. ; McClelland, Tia L. ; Ranpara, Anand ; Tift, Brian
• NIOSHTIC Number:
  nn:20050524
• NTIS Accession Number:
  PB2018-100580
• Citation:
  NIOSH [2017]. Health hazard evaluation report: evaluation of exposures and ; respiratory health at a coffee roasting and packaging facility. By Hawley B, Martin ; S, Duling M, 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. 2016-0013-3294,
• 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)
• Federal Fiscal Year:
  2018
• Peer Reviewed:
  False
• NAICS and SIC Codes:
  311920 - Coffee and Tea Manufacturing - (NAICS)
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:b2819d7c6fbf470cde5d88c06afab389bbdb0c1b47b6442b89c183d080f5e3cf5bcc58906dbf7c843ebbb1357cd4206c1ce807141ef3fb1ad5d99984f443515b
• Download URL:
  https://stacks.cdc.gov/view/cdc/172378/cdc_172378_DS1.pdf
• File Type:
  [PDF - 2.06 MB ]