23 Jun '15, 4pm

Watchdog Piece Suggests Toxic Compound Diacetyl May Pose Risk to Roasters’ Health

The National Coffee Association (NCA) is aware of isolated instances where environmental exposure to large quantities of synthetic diacetyl in flavorings has been cited as causing a very rare health condition called Bronchiolitis Obliterans (BO). These instances had the commonality of exceedingly high exposure to synthetic diacetyl in flavorings under poor plant hygiene conditions, which included improper ventilation and absence of personal protective equipment. For naturally occurring diacetyl as a byproduct of roasting coffee, there are well-established safety protocols and procedures designed and deployed to eliminate worker exposure. Commercial coffee roasting ovens are generally “closed systems” that are built to channel smoke, chaff, volatiles like diacetyl, and other natural byproducts of roasting through closed pipes to exhaust stacks. After roasting, coffee is rel...

Full article: http://dailycoffeenews.com/2015/06/23/watchdog-piece-sugg...

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