Obliterative bronchiolitis in workers in a coffee-processing facility - Texas, 2008-2012

Morbidity and Mortality Weekly Report

Volumn 62, Issue 16, 2013, Pages 305-307

  Huff, Sharon ^a   Stocks, James M ^a   Saito, Rena ^a   Bilhartz, Patty ^a   Levin, Jeffrey ^a   Glazer, Craig ^b   Bailey, Rachel ^c   Cummings, Kristin ^c   Kreiss, Kathleen ^c   McCague, Anna Binney ^d  

^a UNIVERSITY OF TEXAS HEALTH CENTER   (United States)

^b UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

^c NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH   (United States)

^d CENTERS FOR DISEASE CONTROL AND PREVENTION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84876911799     PISSN: 01492195     EISSN: 1545861X     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Kanwal R. Bronchiolitis obliterans in workers exposed to flavoring chemicals. Curr Opin Pulm Med 2008;14:141-6.
2. CDC. Fixed obstructive lung disease in workers at a microwave popcorn factory-Missouri, 2000-2002. MMWR 2002;51:345-7.
3. CDC. Fixed obstructive lung disease among workers in the flavormanufacturing industry-California, 2004-2007. MMWR 2007;56:389-93.
4. Day G, LeBouf R, Grote A, et al. Identification and measurement of diacetyl substitutes in dry bakery mix production. J Occup Environ Hyg 2011;8:93-103.
5. Hubbs AF, Cumpston AM, Goldsmith WT, et al. Respiratory and olfactory cytotoxicity of inhaled 2,3-pentanedione in Sprague-Dawley rats. Am J Pathol 2012;181:829-44.
6. National Institute for Occupational Safety and Health. Draft criteria for a recommended standard: occupational exposure to diacetyl and 2,3-pentanedione. Cincinnati, OH: US Department of Health and Human Services, CDC, National Institute for Occupational Safety and Health; 2011. Available at http://www.cdc.gov/niosh/docket/archive/docket245.html.
7. Occupational Safety and Health Administration. Sampling and analytical methods: acetoin and diacetyl. Washington, DC: US Department of Labor, Occupational Safety and Health Administration; 2008. Available at http://www.osha.gov/dts/sltc/methods/validated/1012/1012.html.
8. Daglia M, Papetti A, Aceti C, Sordelli B, Spini V, Gazzani G. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. J Agric Food Chem 2007;55:8877-82.
9. Akiyama M, Murakami K, Ohtani N, et al. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. J Agric Food Chem 2003;51:1961-9.