Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases

Rationale: Obliterative bronchiolitis in former coffee workers prompted a cross-sectional study of current workers. Diacetyl and 2,3-pentanedione levels were highest in areas for flavoring and grinding/packaging unflavored coffee.
Methods: We interviewed 75 (88%) workers, measured lung function, and created exposure groups based on work history. We calculated standardized morbidity ratios (SMRs) for symptoms and spirometric abnormalities. We examined health outcomes by exposure groups.
Results: SMRs were elevated 1.6-fold for dyspnea and 2.7-fold for obstruction. The exposure group working in both coffee flavoring and grinding/packaging of unflavored coffee areas had significantly lower mean ratio of forced expiratory volume in 1 s to forced vital capacity and percent predicted mid-expiratory flow than workers without such exposure.
Conclusion: Current workers have occupational lung morbidity associated with high diacetyl and 2,3-pentanedione exposures, which were not limited to flavoring areas.

Source: Rachel L. Bailey, Jean M. Cox-Ganser, Matthew G. Duling, Ryan F. LeBouf, Stephen B. Martin Jr., Toni A. Bledsoe, Brett J. Green and Kathleen Kreiss. Am. J. Ind. Med. Volume 58, Issue 12,  pages 1235-1245, December 2015.


Maryse Gagnon a dit :

NIOSH  has developed a coffee processing webpage with interim recommendations that include air sampling to detect and measure potential concentrations of the chemicals:

# février 9, 2016 8:25

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