| Literature DB >> 34858915 |
M Abbas Virji1, Kristin J Cummings1, Jean M Cox-Ganser1.
Abstract
Coffee production is a global industry with roasteries throughout the world. Workers in this industry are exposed to complex mixtures of gases, dusts, and vapors including carbon monoxide, carbon dioxide, coffee dust, allergens, alpha-diketones, and other volatile organic compounds (VOCs). Adverse respiratory health outcomes such as respiratory symptoms, reduced pulmonary function, asthma, and obliterative bronchiolitis can occur among exposed workers. In response to health hazard evaluations requests received from 17 small- to medium-sized coffee facilities across the United States, the National Institute for Occupational Safety and Health conducted investigations during 2016-2017 to understand the burden of respiratory abnormalities, exposure characteristics, relationships between exposures and respiratory effects, and opportunities for exposure mitigation. Full-shift, task-based, and instantaneous personal and area air samples for diacetyl, 2,3-pentanedione and other VOCs were collected, and engineering controls were evaluated. Medical evaluations included questionnaire, spirometry, impulse oscillometry, and fractional exhaled nitric oxide. Exposure and health assessments were conducted using standardized tools and approaches, which enabled pooling data for aggregate analysis. The pooled data provided a larger population to better address the requestors' concern of the effect of exposure to alpha-diketones on the respiratory heath of coffee workers. This paper describes the rationale for the exposure and health assessment strategy, the approach used to achieve the study objectives, and its advantages and limitations.Entities:
Keywords: alpha-diketones; coffee roasting and packaging; data pooling; exposure assessment; harmonization; respiratory health
Mesh:
Substances:
Year: 2021 PMID: 34858915 PMCID: PMC8631862 DOI: 10.3389/fpubh.2021.705225
Source DB: PubMed Journal: Front Public Health ISSN: 2296-2565
Data elements collected during the 17 HHEs to describe exposures.
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| • Region | • US geographical region of facility |
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| • Production rate/capacity | • Amount of material processed per day or capacity |
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| • Department | • Department or work unit |
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| • Date | • Sampling date |
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| • Process isolation | • Isolated area or process from other areas |
Questions used in the exposure module of the questionnaire to assess exposures.
| What is your current job? |
| What are your past jobs in this facility? |
| What are your past jobs in other coffee or flavoring facilities? |
| Production area work or by-stander |
| Do you work with green beans? |
| Do you work in the warehouse or where finished goods are stored? |
| Do you roast coffee beans? |
| Do you grind coffee beans? |
| Do you move roasted beans or ground coffee? |
| Do you flavor coffee (whole bean or ground coffee)? |
| Do you package coffee (whole bean or ground coffee)? |
| Do you clean containers of roasted coffee? |
| Do you perform maintenance on coffee production machines? |
| Do you perform any quality control activities? |
| Do your grind coffee beans as part of quality control? |
| Do you flavor coffee as part of quality control? |
| Do you perform quality control checks such as brewing, cupping, and tasting? |
| Do you work in the café? |
| Do you grind coffee beans in the café? |
| Do you flavor brewed coffee in the café? |
| Are you ever within an arm's length of these locations/units? |