Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee
| Autor: | Jason T. Lotter, Brent L. Finley, Anders Abelmann, Jennifer S. Pierce, Chris E Comerford, Kara A Keeton |
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| Rok vydání: | 2015 |
| Předmět: |
Breathing zone
Air sampling Coffee shop Health Toxicology and Mutagenesis Diacetyl Toxicology Microwave popcorn Coffee Article Bronchiolitis obliterans chemistry.chemical_compound Area sampling chemistry lcsh:RA1190-1270 Environmental science Food science Occupational exposure lcsh:Toxicology. Poisons Flavorings induced lung disease |
| Zdroj: | Toxicology Reports Toxicology Reports, Vol 2, Iss C, Pp 1200-1208 (2015) |
| ISSN: | 2214-7500 |
| DOI: | 10.1016/j.toxrep.2015.08.006 |
| Popis: | Diacetyl, a suspected cause of respiratory disorders in some food and flavorings manufacturing workers, is also a natural component of roasted coffee. We characterized diacetyl exposures that would plausibly occur in a small coffee shop during the preparation and consumption of unflavored coffee. Personal (long- and short-term) and area (long-term) samples were collected while a barista ground whole coffee beans, and brewed and poured coffee into cups. Simultaneously, long-term personal samples were collected as two participants, the customers, drank one cup of coffee each per h. Air sampling and analyses were conducted in accordance with OSHA Method 1012. Diacetyl was detected in all long-term samples. The long-term concentrations for the barista and area samples were similar, and ranged from 0.013–0.016 ppm; long-term concentrations for the customers were slightly lower and ranged from 0.010–0.014 ppm. Short-term concentrations ranged from below the limit of detection ( |
| Databáze: | OpenAIRE |
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