Ryan F LeBouf, Brie Hawley Blackley, Alyson R Fortner, Marcia Stanton, Stephen B Martin, Caroline P Groth, Tia L McClelland, Matthew G Duling, Dru A Burns, Anand Ranpara, Nicole Edwards, Kathleen B Fedan, Rachel L Bailey, Kristin J Cummings, Randall J Nett, Jean M Cox-Ganser, M Abbas Virji
Roasted coffee and many coffee flavorings emit volatile organic compounds (VOCs) including diacetyl and 2,3-pentanedione. Exposures to VOCs during roasting, packaging, grinding, and flavoring coffee can negatively impact the respiratory health of workers. Inhalational exposures to diacetyl and 2,3-pentanedione can cause obliterative bronchiolitis. This study summarizes exposures to and emissions of VOCs in 17 coffee roasting and packaging facilities that included 10 cafés. We collected 415 personal and 760 area full-shift, and 606 personal task-based air samples for diacetyl, 2,3-pentanedione, 2,3-hexanedione, and acetoin using silica gel tubes...
2020: Frontiers in Public Health