NIOSH is requesting comments on two chapters of its draft document Criteria for a Recommended Standard: Occupational Exposure to Diacetyl and 2,3-pentanedione. The document summarizes current scientific knowledge about the occupational safety and health implications of the food flavorings diacetyl and 2,3-pentanedione and recommends occupational exposure limits and measures for controlling work-related exposures.
In a notice published in the Dec. 26 Federal Register, NIOSH asked for comments from stakeholders on chapters that discuss quantitative risk assessment based on animal studies and hazard prevention and control for the food flavorings. Comments are due by Feb. 10.
Occupational exposure to diacetyl, a common ingredient in butter flavorings, has been associated with bronchiolitis obliterans, or “popcorn lung,” a severe disease that restricts lung function. Similar health concerns have been raised concerning exposures to 2,3-pentanedione, a chemical substitute for diacetyl.
For more information on flavorings chemicals, visit the NIOSH website.