The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods—Workplace safety issues

Toxicology

Volumn 388, Issue , 2017, Pages 1-6

  Hallagan, John B ^a  

^a The Flavor and Extract Manufacturers Association of the United States   (United States)

Author keywords

Diacetyl; Flavoring substances; Occupational exposure

Indexed keywords

2,3 BUTANEDIONE; FLAVORING AGENT;

ARTICLE; FLAVOR; FOOD; HAZARD; HUMAN; INTERPERSONAL COMMUNICATION; NONHUMAN; PERIODIC MEDICAL EXAMINATION; PRIORITY JOURNAL; WORKPLACE; ANALYSIS; ANIMAL; FOOD INDUSTRY; OCCUPATIONAL DISEASE; OCCUPATIONAL EXPOSURE; OCCUPATIONAL HEALTH SERVICE; RESPIRATORY TRACT DISEASE; STANDARDS; UNITED STATES;

ANIMALS; DIACETYL; FLAVORING AGENTS; FOOD INDUSTRY; HUMANS; NATIONAL INSTITUTE FOR OCCUPATIONAL SAFETY AND HEALTH (U.S.); OCCUPATIONAL DISEASES; OCCUPATIONAL EXPOSURE; RESPIRATORY TRACT DISEASES; UNITED STATES; WORKPLACE;

EID: 85020931368     PISSN: 0300483X     EISSN: 18793185     Source Type: Journal    
DOI: 10.1016/j.tox.2017.05.010     Document Type: Article

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