The WHO/NIOSH occupational-respiratory literature identifies moldy paprika dust inhalation among paprika workers as a cause of paprika-splitter's lung and associated respiratory symptoms.
Source: WHO/NIOSH: WHO/NIOSH monograph on occupational respiratory diseases — paprika dust ↗Dust entry
Paprika dust
Spice and mold-containing dust generated while splitting, sorting, and processing paprika pods.
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
paprika-splitter's lunghypersensitivity pneumonitiscoughwheezingbreathlessnessdermatitis concern
Evidence
Controls
- mold control
- enclosed paprika handling
- local exhaust ventilation
- dust collection
- exposure monitoring
- appropriate respiratory protection