Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Roasted coffee and many coffee flavorings emit volatile organic compounds (VOCs) including diacetyl and 2,3-pentanedione. Exposures to VOCs during roasting, packaging, grinding, and flavoring coffee can negatively impact the respiratory health of workers. Inhalational exposures to diacetyl and 2,3-p...

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Detalhes bibliográficos
Publicado no:Front Public Health
Main Authors: LeBouf, Ryan F., Blackley, Brie Hawley, Fortner, Alyson R., Stanton, Marcia, Martin, Stephen B., Groth, Caroline P., McClelland, Tia L., Duling, Matthew G., Burns, Dru A., Ranpara, Anand, Edwards, Nicole, Fedan, Kathleen B., Bailey, Rachel L., Cummings, Kristin J., Nett, Randall J., Cox-Ganser, Jean M., Virji, M. Abbas
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Public Health
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7531227/
https://ncbi.nlm.nih.gov/pubmed/33072698
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpubh.2020.561740
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