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Dust entry

Food-flavoring and bacterial-additive organic dust

Organic and particulate dust encountered while manufacturing flavorings, modified dairy products, and bacterial additives.

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 irritation concernoccupational asthma concerndermatitis concerneye irritation concern

Evidence

NIOSH investigated respiratory concerns at a facility manufacturing flavorings, modified dairy products, and bacterial additives; investigators measured dust and evaluated ventilation effectiveness along with medical concerns involving respiratory, eye, and skin effects.

Source: html ↗ · saved source
Description · 1
The HHE Program responded to a request to investigate the risk of respiratory problems from exposures to diacetyl, butter flavorings, cheese flavorings, enzymes, colors, bacterial cultures, and cleaning agents at a flavorings manufacturing plant. HHE Program investigators measured air concentrations of flavoring chemicals and dust and evaluated the effectiveness of ventilation systems.

Controls