|Document ID (ISN)||111303|
|ISSN - Serial title
||1545-9624 - Journal of Occupational and Environmental Hygiene
|Convention or series no.
||Day G., LeBouf R., Grote A., Pendergrass S., Cummings K., Kreiss K., Kullman G.
||Identification and measurement of diacetyl substitutes in dry bakery mix production
||Feb. 2011, Vol.8, p.93-103. Illus. 19 ref.
||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.
||ketones; food additives; exposure evaluation; substitution; food industry
||USA; bronchiolitis; sampling and analysis; limitation of exposure; public OSH institutions
||D - Periodical articles
||Toxic and dangerous substances
Food, beverage and tobacco industries
|Broad subject area(s)