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

Abstract In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible.
PMID
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Authors

Mayor MeshTerms
Keywords

Diacetyl

Flavoring substances

Occupational exposure

Journal Title toxicology
Publication Year Start




PMID- 28587783
OWN - NLM
STAT- MEDLINE
DA  - 20170607
DCOM- 20170815
LR  - 20170815
IS  - 1879-3185 (Electronic)
IS  - 0300-483X (Linking)
VI  - 388
DP  - 2017 Aug 01
TI  - The use of diacetyl (2,3-butanedione) and related flavoring substances as
      flavorings added to foods-Workplace safety issues.
PG  - 1-6
LID - S0300-483X(17)30150-6 [pii]
LID - 10.1016/j.tox.2017.05.010 [doi]
AB  - In 2001, staff of the National Institute of Occupational Safety and Health
      (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a
      microwave popcorn manufacturing facility in which workers developed severe
      respiratory illness. Subsequent investigations identified additional workers in
      food and flavor manufacturing facilities also with severe respiratory illness.
      The flavor industry, NIOSH, and federal and state regulators conducted
      significant programs to address workplace safety concerns related to the
      manufacture of flavors and foods containing added flavors. These programs,
      initiated in 2001, continue today. Key to the success of these programs is
      understanding what flavors added to foods are and how they are manufactured, how 
      they are incorporated into foods, the specific characteristics of diacetyl and
      related flavoring substances, and what actions may be taken to assure the safest 
      workplaces possible.
CI  - Copyright (c) 2017 Elsevier B.V. All rights reserved.
FAU - Hallagan, John B
AU  - Hallagan JB
AD  - The Flavor and Extract Manufacturers Association of the United States, 1101 17th,
      Street, N.W. Suite 700, Washington, D.C. 20036, United States. Electronic
      address: [email protected]
LA  - eng
PT  - Journal Article
DEP - 20170603
PL  - Ireland
TA  - Toxicology
JT  - Toxicology
JID - 0361055
RN  - 0 (Flavoring Agents)
RN  - K324J5K4HM (Diacetyl)
SB  - IM
MH  - Animals
MH  - Diacetyl/*analysis
MH  - Flavoring Agents/*analysis
MH  - Food Industry/standards
MH  - Humans
MH  - National Institute for Occupational Safety and Health (U.S.)
MH  - Occupational Diseases/epidemiology/*etiology
MH  - Occupational Exposure/*analysis
MH  - Respiratory Tract Diseases/epidemiology/etiology
MH  - United States
MH  - Workplace
OTO - NOTNLM
OT  - Diacetyl
OT  - Flavoring substances
OT  - Occupational exposure
EDAT- 2017/06/08 06:00
MHDA- 2017/08/16 06:00
CRDT- 2017/06/08 06:00
PHST- 2017/04/06 [received]
PHST- 2017/05/15 [revised]
PHST- 2017/05/21 [accepted]
AID - S0300-483X(17)30150-6 [pii]
AID - 10.1016/j.tox.2017.05.010 [doi]
PST - ppublish
SO  - Toxicology. 2017 Aug 1;388:1-6. doi: 10.1016/j.tox.2017.05.010. Epub 2017 Jun 3.