Environmental characterization of a coffee processing workplace with obliterative bronchiolitis in former workers

Obliterative bronchiolitis in five former coffee processing employees at a single workplace prompted an exposure study of current workers. Exposure characterization was performed by observing processes, assessing the ventilation system and pressure relationships, analyzing headspace of flavoring sam...

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Veröffentlicht in:	Journal of occupational and environmental hygiene Jg. 13; H. 10; S. 770 - 781
Hauptverfasser:	Duling, Matthew G., LeBouf, Ryan F., Cox-Ganser, Jean M., Kreiss, Kathleen, Martin, Stephen B., Bailey, Rachel L.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Taylor & Francis 02.10.2016
Schlagworte:	2,3-pentanedione Air Pollutants, Occupational - analysis Bronchiolitis Obliterans - prevention & control Coffee coffee roasting diacetyl Diacetyl - analysis Dust - analysis exposures Flavoring Agents - analysis flavorings Food-Processing Industry - methods Humans obliterative bronchiolitis Occupational Exposure - analysis Pentanones - analysis exposures 2,3-pentanedione flavorings obliterative bronchiolitis coffee roasting diacetyl
ISSN:	1545-9624, 1545-9632, 1545-9632
Online-Zugang:	Volltext
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