Course:SPPH381B/TermProject/Coffee Beans/Diacetyl Poisoning

Diacetyl Poisoning

Occupational hazard analysis

Recognize

Obliterative bronchiolitis, which is an irreversible lung disease, has previously been associated with workers in the flavour industry. The disease has been attributed to diacetyl which is in some butter flavourings. This same chemical, diacetyl, is released during the roasting process of coffee beans. Therefore workers who manage the coffee roasting process are at risk of diacetyl poisoning.

Testing the levels of diacetyl for workers in the coffee roasting industry revealed concerning levels of exposure. Around the worker's breathing zone up to 60 ppb of diacetyl were measured. Over the long term, up to 19 ppb were measured.

Evaluate

For workers, NIOSH recommends a limit of 5 ppb of diacetyl over a period of 8 hours and a limit of 25 ppb of short term exposure over a period of 15 minutes. The levels of some coffee roasting workers may be above these limits, showing that they are at risk of diacetyl poisoning.

Diacetyl poisoning can cause obliterative bronchiolitis, a severe lung disease. While this condition is usually fatal, it is very uncommon.

Control

In the case of flavouring products, diacetyl should be either eliminated or substituted if possible. For coffee roasting, since the chemical is naturally produced during the process, this is not practical.

If workers experience coughing symptoms, they should immediately be seen by a medical professional and tested for diacetyl poisoning. Venting should be used when possible during the roasting process to eliminate excessive fumes. Additionally, coffee roasting should take place in a dedicated area where workers and other people will not be unnecessarily exposed. As a last barrier of defence, face mask ventilation can be used.