Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Roasted coffee and many coffee flavorings emit volatile organic compounds (VOCs) including diacetyl and 2,3-pentanedione. Exposures to VOCs during roasting, packaging, grinding, and flavoring coffee can negatively impact the respiratory health of workers. Inhalational exposures to diacetyl and 2,3-p...

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Detalles Bibliográficos
Autores principales: LeBouf, Ryan F., Blackley, Brie Hawley, Fortner, Alyson R., Stanton, Marcia, Martin, Stephen B., Groth, Caroline P., McClelland, Tia L., Duling, Matthew G., Burns, Dru A., Ranpara, Anand, Edwards, Nicole, Fedan, Kathleen B., Bailey, Rachel L., Cummings, Kristin J., Nett, Randall J., Cox-Ganser, Jean M., Virji, M. Abbas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Public Health
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7531227/
https://www.ncbi.nlm.nih.gov/pubmed/33072698
http://dx.doi.org/10.3389/fpubh.2020.561740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7531227/
https://www.ncbi.nlm.nih.gov/pubmed/33072698
http://dx.doi.org/10.3389/fpubh.2020.561740

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