Food flavorings focus of NIOSH exposure recommendations

The food flavorings diacetyl and 2,3-pentanedione have been associated with certain lung ailments, some of them life-threatening. The National Institute for Occupational Safety and Health has issued draft recommendations to reduce employee exposures.

The flavorings are widely used in the flavoring and food production industry. Diacetyl has been associated with severe obstructive lung disease, bronchiolitis obliterans, and decrease in lung function. 2,3-pentanedione has been used as a substitute for diacetyl but is also of concern "because of structural similarities with diacetyl and because of animal studies showing similar pathology as seen with diacetyl in exposed animals and workers," NIOSH said.

To protect workers, NIOSH recommends exposure limits for diacetyl of five parts per billion as an eight-hour, time weighted average during a 40-hour workweek, and 25 parts per billion for a 15-minute time period.

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The draft document also includes a review of scientific literature, a quantitative risk assessment and guidance to reduce occupational exposures. Public comments are being accepted through Oct. 14.

Read more at the WorkersComp Forum homepage.

September 27, 2011

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