A NIOSH-indexed study evaluated respiratory function and immunologic status in workers exposed to cocoa dust and flour dust during sorting, milling, and sifting in confectionery production.
Source: CDC/NIOSH: Respiratory function and immunological status in cocoa and flour processing workers ↗Dust entry
Cocoa-processing dust
Organic dust generated during cocoa sorting, milling, sifting, and confectionery processing.
Airborne form
dust
The form describes what is suspended in air at the point of exposure. A material can produce more than one form, such as dust during handling and fume during heating.
Health effects
respiratory symptomsoccupational asthma concernchronic bronchitis concernairway hyperresponsivenessimmunologic sensitization
Evidence
Controls
- enclosed cocoa handling
- local exhaust ventilation
- dust collection
- allergen exposure monitoring
- medical surveillance
- appropriate respiratory protection