| 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
|
