|Document ID (ISN)||110057|
|ISSN - Serial title
||1545-9624 - Journal of Occupational and Environmental Hygiene
|Convention or series no.
||Martyny J.W., Van Dyke M.V., Arbuckle S., Towle M., Rose C.S.
||Diacetyl exposures in the flavor manufacturing industry
||Nov. 2008, Vol.5, No.11, p.679-688. Illus. 16 ref.
||Diacetyl is used in the food industry as a flavour. Exposure to diacetyl has been linked to bronchiolitis obliterans. In this study, exposures were monitored at 16 small-to medium-sized flavour facilities, during which 181 personal and area samples were collected in various processing areas. Diacetyl concentrations ranged from non-detectable to 60ppm. Half of the samples were below the limit of detection, and the mean diacetyl concentration for all processes was 1.80ppm. Mean diacetyl levels during powder operations were generally higher (4.24ppm) than during operations involving liquids (2.02ppm). Peak exposures may be considerably higher and warrant further research.
||chemical industry; ketones; exposure evaluation; food additives; 2,3-butanedione
||personal sampling; small enterprises; USA; determination in air; breathing atmosphere; food industry; sampling and analysis; bronchiolitis
||D - Periodical articles
|Country / State or Province||USA|
||Chemicals, plastics and rubber
|Broad subject area(s)