Food flavoring manufacturers, listen up! The Occupational Safety and Health Administration (OSHA) needs your help in implementing standards related to exposure to diacetyl and food flavorings containing it and other compounds like acetoin, acetic acid, acetaldehyde and furfural.
This is a response to the petition submitted to OSHA by the United Food and Commercial Workers International Union and the International Brotherhood of Teamsters. The petition stated evidence from NIOSH Hazard Evaluations that some employees who work with or are exposed to butter flavorings developed bronchiolitis obliterans and other serious/fatal lung diseases.
Diacetyl is usually a component of dairy flavors like cheese, butter, egg, sour cream, caramel, brown sugar, butterscotch, maple or coffee flavors. Such flavors are used in the production of almost everything from microwave popcorn and flavored oils/cooking sprays to wines and pet food.
Send Your Comments Now
Not only do you get to suggest comments and suggestions, you may also share data and other information related to the following:
- Diacetyl present in products other than food flavorings
- Relationship between exposure to diacetyl and the development of adverse health effects
- Exposure assessment and monitoring methods
- Exposure control methods
- Employee training
- Medical surveillance for adverse health effects related to diacetyl exposure
Be sure to submit your comments on or before April 21, 2009. Click here for more information.
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