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Evaluation of exposures and respiratory health at a coffee roasting and packaging facility [HHE-2015-0082-3287]
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2017/08/01
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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 2015-0082-3287, 2017 Aug; :1-58
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Description:In April 2014, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility with 26 employees regarding concerns about exposures to and health effects from diacetyl and 2,3-pentanedione during coffee roasting and grinding. In July 2015, we conducted the initial industrial hygiene survey and ventilation assessment 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) and dust. 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 and office areas and held brief individual interviews with employees. Two interim reports with recommendations were sent to the company following our first visit. In March 2016, we conducted a second industrial hygiene survey, a second ventilation assessment, and a medical evaluation of employees. The industrial hygiene survey included the collection of air and bulk samples for diacetyl, 2,3-pentanedione, and 2,3-hexanedione. We used continuous monitoring instruments to measure total volatile organic compounds, carbon monoxide, and carbon dioxide in specific areas and during specific work tasks. The medical survey consisted of a health questionnaire and breathing tests. Overall, time-weighted average air concentrations of diacetyl and 2,3-pentanedione were consistently higher during our second industrial hygiene survey in March 2016. During our second visit, the production area exhaust fan was off, the bay doors were closed, and more coffee was processed, which likely contributed to the higher concentrations. Ten of the 49 full-shift samples collected during the two surveys exceeded the NIOSH recommended exposure limit for diacetyl of 5 parts per billion, with a maximum concentration of 8.4 parts per billion. We identified jobs where some work tasks resulted in relatively higher air concentrations of diacetyl than other tasks. Specifically, grinding roasted coffee beans, blending roasted coffee beans by hand, and weighing and packaging roasted coffee were associated with higher diacetyl levels. Overall, the most commonly reported symptoms were associated with mucous membranes, specifically the eyes, nose, and sinuses. Some production employees reported their mucous membrane symptoms were caused or aggravated by green coffee dust or chaff, roasted coffee, or ground coffee dust. Wheezing or whistling in the chest was the most commonly reported lower respiratory symptom, and was four times higher than that expected when compared to the U.S. population of the same age, race/ethnicity, sex, and cigarette smoking distribution. One participant had abnormal spirometry not thought to represent flavoring-related lung disease and one participant had high exhaled nitric oxide, a marker of allergic airways inflammation. We recommend operating the exhaust fan and make-up air system in the production space during occupancy, 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:67 pdf pages
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Contributor:Burns, Dru A.;Edwards, Nicole;Fedan, Kathleen;Harvey, R. Reid;Hatcher, Kyle;Johnson, Alyson, McClelland, Tia L.;Ranpara, Anand;Tift, Brian;
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NIOSHTIC Number:20050273
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NTIS Accession Number:PB2018-100070
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Citation:NIOSH [2017]. Health hazard evaluation report: Evaluation of exposure and respiratory;health at a coffee processing facility. By LeBouf RF, Martin SB, Mugford C, Stanton;ML, 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. 2015-0082-3287,;
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Federal Fiscal Year:2017
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Peer Reviewed:False
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Resource Number:HHE-2015-0082-3287
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[PDF-1.30 MB]
