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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Front Public Health
मुख्य लेखकों: 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
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Frontiers Media S.A. 2020
विषय:
Public Health
ऑनलाइन पहुंच: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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