NIOSH [2015]. Best practices: engineering controls, work ...

1 engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-PentanedioneBEST PRACTICESDEPARTMENT OF HEALTH AND HUMAN SERVICESC enters for Disease control and PreventionNational Institute for Occupational Safety and HealthBEST PRACTICESE ngineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-PentanedioneBy Kevin H. Dunn, Lauralynn Taylor McKernan, and Alberto GarciaDEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease control and Prevention National Institute for Occupational Safety and Healthii best practices : engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-PentanedioneThis document is in the public domain and may be freely copied or of any company or product does not constitute endorsement by the National Insti-tute for Occupational Safety and Health ( NIOSH ). In addition, citations to websites external to NIOSH do not constitute NIOSH endorsement of the sponsoring organizations or their pro-grams or products.

2 Furthermore, NIOSH is not responsible for the content of these websites. All Web addresses referenced in this document were accessible as of the publication INFORMATIONTo receive documents or other information about occupational safety and health topics, contact NIOSH :Telephone: 1-800-CDC-INFO (1-800-232-4636) TTY: 1-888-232-6348 CDC INFO: visit the NIOSH website at a monthly update on news at NIOSH , subscribe to NIOSH eNews by visiting CITATIONNIOSH [ 2015 ]. best practices : engineering controls, work practices and exposure monitor-ing for occupational exposures to diacetyl and 2,3-pentanedione. By Dunn KH, McKernan LT, Garcia A. Cincinnati, OH: Department of Health and Human Services, Centers for Disease control and Prevention, National Institute for Occupational Safety and Health, DHHS ( NIOSH ) Publication ( NIOSH ) Publication No. 2015 -197 July 2015 Safer Healthier PeopleTMBest practices : engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-Pentanedione iiiACKNOWLEDGMENTSThe principal contributors to this publication were Kevin H.

3 Dunn and Alberto Garcia, Divi-sion of Applied Research and Technology; Lauralynn Taylor McKernan, Laura Hodson, Todd Niemeier, Vanessa B. Williams, Gino Fazio, Ellen Galloway, and Rachel Thieman, Education and Information Division; James Couch, Division of Surveillance, Hazard Evaluations and Field Stud-ies; Richard Kanwal, John Whalen, Edward Burroughs (under contract to the National Institute for Occupational Safety and Health); and Greg Kullman, Division of Respiratory Disease to publication this document was reviewed by Kay Kreiss, Division of Respiratory Disease Studies. Technical expertise was provided by Ann Hubbs, Health Effects Laboratory Division; and Jay Parker, National Personal Protective Technology Laboratory. This document was also externally peer reviewed by Kelly Howard, California Occupational Safety and Health Administration (Cal/OSHA); and Gerry Lanham, KBD page intentionally left blankBest practices : engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-Pentanedione vCONTENTSDESCRIPTION OF EXPOSURE AND HEALTH 1 ENVIRONMENTAL MONITORING FOR DIACETYL AND 2,3-PENTANEDIONE.

4 3 Sampling and Analysis for Diacetyl 3 Sampling and Analysis for 2,3-Pentanedione 4 Sampling and Analysis for Powders and Particulates .. 4 Real-time or Near Real-time Techniques for Diacetyl and 2, 4 CONTROLLING 5 engineering CONTROLS .. 6 General Ventilation .. 6 Ventilation Considerations .. 6 General engineering 7 Small-Scale Weighing and Handling of Flavoring Ingredients .. 7 Filling, Mixing, and Emptying of Large Mixing 8 Dumping of Powdered Ingredients into a Blender (Bag Dumping) .. 9 Discharging of Powdered Flavoring from a Blender/Spray Dryer (Bag Filling) .. 9 ADMINISTRATIVE AND WORK PRACTICE CONTROLS .. 10 PERSONAL PROTECTIVE 11 ADDITIONAL INFORMATION .. 12 REFERENCES .. 12 LIST OF FIGURESF igure 1 .. 17 Figure 2 .. 18 Figure 3 .. 19 Figure 4 .. 20 Figure 5 .. 21 Figure 6 .. 22 Figure 7 .. 23 Figure 8.

5 24 Figure 9 .. 25 Figure 10 .. 26 Figure 11 .. 27 Figure 12 .. 28 best practices : engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-Pentanedione 1 best PRACTICESE ngineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-PentanedioneWorkers who handle diacetyl or work in areas where diacetyl exposure occurs are at risk of developing severe lung disease if their exposures are not properly controlled. The National Institute for Occupational Safety and Health ( NIOSH ) has developed guidance in a variety of areas to reduce workers exposures to diacetyl through engineering controls, best work prac-tices, and techniques for monitoring airborne diacetyl exposures. Although these guidelines emphasize diacetyl, they can be applied to reduce exposures to diacetyl substitutes such as 2,3-pentanedione and other OF EXPOSURE AND HEALTH EFFECTSF lavorings are substances that alter or enhance the taste of food.

6 They are composed of vari-ous natural and manmade chemicals and may consist of a single chemical, but more often they are complex mixtures. Workers in the flavorings production industry may be exposed to these substances in the form of solids, liquids, or vapors. Although thousands of flavoring ingredients are in use, little is known about most of these in terms of worker health effects, and few have occupational exposure guidelines such as recommended exposure limits (REL), permissible exposure limits (PEL), or threshold limit values (TLV) . NIOSH investigations have found that workplace exposure to diacetyl can result in reduced lung function and also cause a severe lung disease known as obliterative bronchiolitis. In oblit-erative bronchiolitis, inflammation and scarring occur in the smallest airways of the lung and can lead to severe and disabling shortness of breath. Symptoms include cough and shortness of breath on exertion. Obliterative bronchiolitis is an irreversible lung disease whose symptoms typically do not improve when the worker goes home at the end of the workday, on weekends, or on vacations.

7 Obliterative bronchiolitis can reduce lung function enough to cause of obliterative bronchiolitis were observed in the microwave popcorn indus-try in 2000 when eight workers were diagnosed with the disease after exposure to vapors from artificial butter flavoring ingredients including diacetyl [Akpinar-Elci et al. 2004a; Kreiss et al. 2002]. Several workers in flavoring manufacturing facilities were also diagnosed with oblitera-tive bronchiolitis or severe fixed obstructive lung disease [CDC 2007]. Studies in four micro-wave popcorn plants found that a history of working as a mixer and higher cumulative ex-posure to diacetyl were associated with decreased lung function [Lockey et al. 2009]. In one 2 best practices : engineering Controls, Work practices , and Exposure Monitoring for Occupational Exposures to Diacetyl and 2,3-Pentanedioneflavoring manufacturing plant, nearly one third of workers had restrictive breathing abnormali-ties [ NIOSH 2011a].

8 This suggests that workers exposed to diacetyl and other flavoring ingredi-ents could potentially develop a range of occupational lung recently, facilities have begun producing or working with substitutes for diacetyl, such as 2,3-pentanedione [Day et al. 2011; Boylstein 2012]. 2,3-Pentanedione, a 5-carbon alpha- diketone, is chemically very similar to diacetyl, a 4-carbon alpha-diketone. Reports on the toxicity of 2,3- pentanedione were first published in abstract form in 2010 [Hubbs et al. 2010; Morgan et al. 2010]. Acute inhalation exposures to 2,3-pentanedione cause airway epithelial damage that is similar to diacetyl in laboratory studies [Hubbs et al. 2012]. In 2-week inhala-tion studies in rats, 2,3-pentanedione caused proliferation of fibrous connective tissue in the walls of airways, and projections of fibrous connective tissue sometimes extended into the air passageways [Morgan et al.]

9 2012a,b]. Preliminary data suggest that repeated exposures to ei-ther 2,3-pentanedione or diacetyl can cause airway fibrosis in rats [Morgan et al. 2012a]. In the acute inhalation study of 2,3-pentanedione, changes in gene expression were noted in the brain [Hubbs et al. 2012]. As a group, these results raise concerns that the toxicologic effects of diacetyl may be shared with other alpha-diketones, which are close structural analogs. Addi-tional alpha-diketones of interest include but are not limited to those used in food manufactur-ing such as 2,3-hexanedione and 2,3-heptanedione. Diacetyl substitutes should not be assumed to be safe until toxicology studies are is difficult to quantify the number of employees involved with flavor manufacturing and, more specifically, those who have diacetyl or diacetyl substitute exposure in the United States. According to the Environmental Protection Agency Non-Confidential Inventory Updating Re-port, diacetyl had an aggregate production volume between 10,000 and 500,000 pounds in 2002 [EPA 2002].

10 The North American Industry Classification System (NAICS) category 311, the most relevant category, includes subcategories Flavoring Syrup and Concentrate Manufacturing (NAICS Code 311930), Spice and Extract Manufacturing (NAICS Code 311942) and All Other Miscellaneous Food Manufacturing (NAICS Code 311999). In 2002, 21,000 workers were em-ployed in facilities classified under 311930 and 311942 [Department of Commerce 2004]. Ac-cording to the Flavor Extract Manufacturers Association, whose members account for approxi-mately 95% of all flavors produced in the United States, a total of 6,520 employees work directly in the flavor manufacturing or laboratory activities in membership companies [Hallagan 2010]. In addition to workers who were exposed to diacetyl during its production or addition to fla-vored substances, health effects have also been observed in workers with downstream exposure to diacetyl from those flavored substances, including workers in areas such as quality control and packaging products within microwave popcorn facilities [Kanwal et al.]