Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee

Publication date: Available online 18 August 2015 Source:Toxicology Reports Author(s): Jennifer S. Pierce, Anders Abelmann, Jason T. Lotter, Comerford Chris, Keeton Kara, Brent L. Finley 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 hr. Air sampling and analyses were conducted in accordance with the 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 0.013-0.016ppm; long-term concentrations for the customers were slightly lower and ranged from 0.010-0.014ppm. Short-term concentrations ranged from below the limit of detection (< 0.0047ppm) to 0.016ppm. Mean estimated 8 hr time-weighted average (8 hr TWA) exposures for the barista ranged from 0.007-0.013ppm; these values exceed recommended 8 hr TWA occupational exposure limits (OELs) for diacetyl and are comparable to long-term personal measurements collected in various foo...
Source: Toxicology Reports - Category: Toxicology Source Type: research