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Document ID (ISN)111303
CIS number 10-0843
ISSN - Serial title 1545-9624 - Journal of Occupational and Environmental Hygiene
Year 2011
Convention or series no.
Author(s) Day G., LeBouf R., Grote A., Pendergrass S., Cummings K., Kreiss K., Kullman G.
Title Identification and measurement of diacetyl substitutes in dry bakery mix production
Bibliographic information Feb. 2011, Vol.8, p.93-103. Illus. 19 ref.
Abstract In 2008, a company using multiple buttermilk flavorings in the production of dry bakery mixes replaced one liquid flavoring containing 15-20% diacetyl with a proprietary substitute meant to lower occupational risk for diacetyl-related bronchiolitis obliterans. Subsequently, the National Institute for Occupational Safety and Health (NIOSH) evaluated buttermilk flavoring-related exposures at this company's facility, with a focus on measuring ketones by several methods. Of five flavorings from five different flavorings manufacturers, diacetyl was present in four. Other products found share the same functional μ-diketone group as diacetyl, so they may also share diacetyl's mechanism of toxicity. Until more is known about 2,3-pentanedione and other μ-diketone compounds, they should not be assumed to be safe. Companies using artificial buttermilk flavorings should use a precautionary approach that assumes that these flavorings pose a health risk and limit exposures through engineering and administrative controls and use of personal protective equipment.
Descriptors (primary) ketones; food additives; exposure evaluation; substitution; food industry
Descriptors (secondary) USA; bronchiolitis; sampling and analysis; limitation of exposure; public OSH institutions
Document type D - Periodical articles
Subject(s) Toxic and dangerous substances
Food, beverage and tobacco industries
Broad subject area(s) Chemical safety
Browse category(ies) Food industry
Exposure evaluation