Obliterative Bronchiolitis in Workers in a Coffee-Processing Facility wrote:These two cases of obliterative bronchiolitis in a coffee-processing facility suggest expansion of the number of workers potentially at risk for flavoring-chemical related disease. They raise concerns about the current adequacy of identification of at-risk workers and workplace controls, and about possible underreporting of disease. Especially of note is the short employment tenure of affected workers and their apparent rapid decline in lung function...CDC currently is evaluating health hazards at this facility to identify other potential cases, understand occupational exposures, and prevent new cases. Diacetyl, implicated as the cause of obliterative bronchiolitis in workers exposed to flavorings, was present in this workplace, according to some material safety data sheets accompanying flavoring materials to which affected workers were exposed...Currently, no specific federal regulations govern workers exposed to diacetyl or its substitutes...diacetyl is produced by many foods, including coffee during the roasting process. Volatile organic compounds, including diacetyl, can be released during grinding. The relative contribution of diacetyl from flavorings and roasting or grinding to these two cases is unknown. Finally, production practices vary throughout the industry; therefore, it is possible this facility is not representative of other coffee-processing facilities.

Intrepid510 wrote:How long do you figure this stuff is outlawed?