Diacetyl exposures in the flavor manufacturing industry.
Recently, worker exposures to diacetyl, a chemical used in the production of butter popcorn, has been linked to bronchiolitis obliterans, a severe lung disease. This chemical is also used in the flavor industry to confer a buttery flavor to many food products, with more than 228,000 pounds used in 2...
| Publicado en: | Journal of Occupational & Environmental Hygiene Vol. 5; no. 11; pp. 679 - 689 |
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| Autores principales: | , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Nov2008
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105554250&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105554250 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 15459624 V1L jtl: Journal of Occupational & Environmental Hygiene issn: 15459624 maglogo: Y pubinfo: dt: Nov2008 vid: 5 iid: 11 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 105554250 105554250 2010037548 10.1080/15459620802368463 NLM18720288 105554250 ppf: 679 ppct: 10 formats: fmt: @attributes: type: P tig: atl: Diacetyl exposures in the flavor manufacturing industry. aug: au: Martyny JW Van Dyke MV Arbuckle S Towle M Rose CS affil: Division of Environmental and Occupational Health Sciences, National Jewish Medical and Research Center, Denver, Colorado sug: subj: Air Pollutants, Occupational Analysis Environmental Monitoring Methods Industry Ketones Analysis Occupational Exposure Classification Air Pollutants, Occupational Adverse Effects Air Pollution, Indoor Adverse Effects Air Pollution, Indoor Analysis Bronchiolitis Obliterans Chemically Induced Butter Comparative Studies Education, Continuing (Credit) Flavoring Agents Ketones Adverse Effects Occupational Exposure Adverse Effects Human ab: Recently, worker exposures to diacetyl, a chemical used in the production of butter popcorn, has been linked to bronchiolitis obliterans, a severe lung disease. This chemical is also used in the flavor industry to confer a buttery flavor to many food products, with more than 228,000 pounds used in 2005. Diacetyl exposures were monitored at 16 small-to medium-sized flavor facilities to determine potential diacetyl exposures. A total of 181 diacetyl samples (both personal and area samples) were obtained, and a number of real-time samples were collected using an IR spectrometer. Samples were obtained during liquid and powder compounding operations at the facilities as well as during laboratory and QC operations. The personal and area samples ranged from non-detectable (<0.02 ppm) to as high as 60 ppm. Ninety-two (51%) of the samples were below the limit of detection, and the mean diacetyl concentration for all processes was 1.80 ppm. Mean diacetyl levels during powder operations were generally higher (4.24 ppm) than mean diacetyl levels during liquid operations (2.02 ppm). Maximum real-time diacetyl exposures during powder operations could reach as high as 525 ppm. These results are similar to exposures measured by NIOSH in popcorn facilities where lung disease was found; however, the duration of use and frequency of use may be significantly lower. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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