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Diacetyl and other flavorings in Food Production Industries

食品生产行业中的二乙酰和其他调味品

基本信息

批准号：
8233231
负责人：
金额：
$ 16.05万
依托单位：
NATIONAL INSTITUTE OF ENVIRONMENTAL HEALTH SCIENCES
依托单位国家：
美国
项目类别：
财政年份：
资助国家：
美国
起止时间：
至
项目状态：
未结题

项目摘要

Occupational exposures in the food production industry have been associated with respiratory disease, including bronchiolitis obliterans (BO), an uncommon lung disease characterized by fixed airways obstruction. A review of common ingredients listed diacetyl among other flavorings and recent attention currently has been focused on diacetyl as the potential cause. Diacetyl is a component of natural butter, albeit a very small proportion. It is used to impart a butter flavor to food items, but is also used to create a number of other flavors including but not limited to strawberry, caramel, hazelnut and butterscotch. In 2007, the United Food and Commercial Workers Union nominated diacetyl for long-term inhalation testing by the NTP because of potential worker exposure via inhaltion. In addition to assessing the inhalation hazard from diacetyl, there is a need to characterize industry-wide worker exposures. NIOSH has identified critical research needs for workers exposed to diacetyl, including the measurement of workplace inhalation to diacetyl in food production industries. Respiratory issues have been annecdotally reported for cheese production (Wisconsin), yogurt (Ohio), and potato chip manufacturing. However, the potential for both exposure and disease in the flavored food production industry still remains largely unstudied. Walk through and exposure assessment surveys were completed at the five companies that agreed to participate in FY2009. Recruitment has continued with nine more companies agreeing to participate. Walk through surveys have been conducted at seven of the companies, with exposure assessment surveys being conducted at four of these. One additional exposure assessment survey is scheduled this fiscal year for a total of 10 participating facilities. These included two small scale dairies, three chocolate manufacturers, two potato chip manufacturers, one cereal manufacturer, one bakery and one flavor manufacturer. Evaluation of the collected data is ongoing and reports should be completed by FY11 to send to each participating company with their results. Preliminary results indicate that diacetyl is mostly non-detectable at the sites visited. Most of the sites in the survey were small to medium size, used small amounts of flavorings, or used no flavorings at all but produced or used products with naturally occurring diacetyl. Detailed analysis of the results will only begin after all the data has been collected and reported by the analytical laboratory. One company is installing engineering controls and expressed interest in a follow-up exposure assessment to evaluate the effectiveness of the engineering controls. If feasible, this follow-up survey may be scheduled in FY11.

食品生产行业的职业暴露与呼吸道疾病有关，包括闭塞性细支气管炎（BO），这是一种以固定气道阻塞为特征的罕见肺病。一项对常见成分的综述将双乙酰列为其他调味品中的一种，最近的注意力集中在双乙酰作为潜在的原因上。双乙酰是天然黄油的一种成分，尽管比例很小。它用于赋予食品黄油风味，但也用于产生许多其他风味，包括但不限于草莓，焦糖，榛子和奶油糖果。2007年，美国食品和商业工人联合会（United Food and Commercial Workers Union）提名由NTP进行长期吸入测试，因为工人可能会通过吸入接触双乙酰。除了评估双乙酰的吸入危害外，还需要确定整个行业工人接触的特征。NIOSH已经确定了暴露于双乙酰的工人的关键研究需求，包括测量食品生产行业中工作场所吸入双乙酰的情况。据报道，奶酪生产（威斯康星州）、酸奶生产（俄亥俄州）和薯片生产都存在呼吸系统问题。然而，调味食品生产行业中暴露和疾病的可能性仍然在很大程度上未被研究。在同意参与2009财政年度的五家公司完成了走查和暴露评估调查。招聘工作仍在继续，另有9家公司同意参加。对其中7家公司进行了走查调查，对其中4家公司进行了接触评估调查。本财政年度计划对总共10个参与设施进行一次额外的暴露评估调查。其中包括两个小型乳品厂，三个巧克力制造商，两个薯片制造商，一个谷物制造商，一个面包店和一个香料制造商。正在对收集的数据进行评估，报告应在2011财年完成，并将结果发送给每个参与公司。初步结果表明，在所访问的地点，大多数情况下无法检测到双乙酰。调查中的大多数工厂都是中小型企业，使用少量调味品，或者根本不使用调味品，但生产或使用含有天然双乙酰的产品。只有在分析实验室收集并报告所有数据后，才开始对结果进行详细分析。一家公司正在安装工程控制，并表示有兴趣进行后续接触评估，以评价工程控制的有效性。如果可行，该后续调查可能安排在2011财年进行。