Carbon Monoxide Emission Rates from Roasted Whole Bean and Ground Coffee

Details

• Personal Author:
  Aldridge M ; LeBouf, Ryan F.
• Description:
  Carbon monoxide (CO) emitted from roasted coffee is a potential occupational respiratory exposure hazard to workers within the coffee industry. The current study objective was to estimate CO emission factors from commercially-available roasted whole and ground coffee measured in loose-form, not packaged, and to assess the utility of CO monitoring in non-ventilated storage spaces such as within coffee roasting and packaging facilities, transport vessels, and cafés. Determinants affecting CO emissions from coffee were investigated including form (whole vs. ground), roast level (Light, Medium, Medium-Dark, Dark), and age (time since the package was opened). CO emissions factors were estimated for roasted coffee samples from a variety of manufacturers purchased from local grocery stores and online. Emissions tests were performed on 36 brands of coffee with more than one sample per brand and with various roast levels. Decaying source equations or smoothing functions were fitted to the CO concentration measurements. Maximum observed emission factors at the peak of the predicted concentration curve were adjusted by the time required to reach the maximum CO concentration, and reported as emissions factors (EFbuildup). Ground coffee had a significantly increased EFbuildup (p < 0.0001) compared to whole bean. Roast level did not significantly affect emissions for whole bean coffee (p = 0.72), but did for ground (p < 0.001) coffee. For ground coffee, Medium-Dark and Dark roasts had significantly higher emissions than Medium and Light roasts. Worst-case emissions factors from commercially-available whole and ground coffee measured in loose-form, not packaged, showed that roasted coffee can rapidly emit CO. CO concentrations should be monitored in storage spaces in service and manufacturing facilities as well as transport vessels to ensure exposures do not exceed occupational exposure limits. Storage spaces may need to be ventilated to control CO concentrations to safe levels. [Description provided by NIOSH]
• Subjects:
  Carbon Monoxide Coffee Occupational Health Respiratory System Safety
• Keywords:
  Author Keywords: Carbon Monoxide Carbon Monoxide CO Coffee Workers Emission Factor Emission Sources Exposure Assessment Respiratory Irritants Roasted Coffee
• ISSN:
  1096-2247
• Document Type:
  Text
• Genre:
  Journal Article
• Place as Subject:
  OSHA Region 3 ; West Virginia
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  RHD - Respiratory Health Division
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  89-96
• Volume:
  69
• Issue:
  1
• NIOSHTIC Number:
  nn:20052810
• Citation:
  J Air Waste Manage Assoc 2019 Jan; 69(1):89-96
• Contact Point Address:
  Ryan F. LeBouf, Field Studies Branch, Respiratory Health Division, National Institute for Occupational Safety and Health, Morgantown, WV
• Email:
  rlebouf@cdc.gov
• CAS Registry Number:
  Carbon monoxide (CAS RN 630-08-0)
• Federal Fiscal Year:
  2019
• NORA Priority Area:
  Healthcare and Social Assistance ; Manufacturing
• Peer Reviewed:
  True
• Source Full Name:
  Journal of the Air and Waste Management Association
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:9740fcc0df080a17bcdeaaa818b19df139cbfc5752c0c2862b26678ff500515794823bde726ddfe074d04e7fb9128f40cee2f786df67d9b03e63dacb5ec40fe2
• Download URL:
  https://stacks.cdc.gov/view/cdc/212280/cdc_212280_DS1.pdf
• File Type:
  [PDF - 1.11 MB ]