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Health Hazard Evaluation Report 2009-0131-3171
Evaluation of Sensitization and Exposure to
Flour Dust, Spices, and Other Ingredients
Among Poultry Breading Workers
Report No. 2009-0131-3171
April 2013
Elena H. Page, MD, MPH
Chad H. Dowell, MS, CIH
Charles A. Mueller, MS
Raymond E. Biagini, PhD
U.S. Department of Health and Human Services
Centers for Disease Control and Prevention
National Institute for Occupational Safety and Health
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Health Hazard Evaluation Report 2009-0131-3171
Contents
Highlights ...............................................i
Abbreviations ..................................... iv
Introduction ......................................... 1
Background .......................................... 1
Methods ............................................... 2
Results .................................................. 3
Discussion .......................................... 17
Conclusions ........................................ 19
Recommendations............................. 19
Appendix A ........................................ 22
Appendix B ......................................... 25
Appendix C ......................................... 28
References .......................................... 31
Acknowledgements ........................... 35
The employer is required to post a copy of this report for 30 days at or near the
workplace(s) of affected employees. The employer must take steps to ensure
that the posted report is not altered, defaced, or covered by other material.
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Health Hazard Evaluation Report 2009-0131-3171
We evaluated exposures
to breading dust (which
contains flour, spices, and
other ingredients) at a poultry
breading plant. Employees
reported asthma, bronchitis, and
nasal symptoms. We found that
employees were overexposed
to flour dust and other breading
ingredients due to a lack of
ventilation and poor work
practices. Because of these high
exposures some employees were
sensitized to flour dust, wheat,
spices, and other ingredients.
We also found employees with
work-related asthma symptoms,
cough, and rhinoconjunctivitis
symptoms. We recommend that
employees wear respirators until
engineering controls and work
practices can reduce exposures.
We also recommend that the
plant start a medical surveillance
program.
Highlights of this Evaluation
The Health Hazard Evaluation Program received a request from the United Food and
Commercial Workers union. Union officials were concerned that employees at a poultry
breading plant in Georgia were experiencing asthma, bronchitis, and nasal symptoms from
exposure to breading dust, which consists of flour, spices, and other ingredients.
What We Did
● We evaluated the plant in June 2009. We returned in March 2010.
● We looked at work processes, practices, and conditions.
● We took air samples for inhalable flour dust,
wheat, and soy.
● We considered employees as “lower-
exposure” or “higher-exposure” on the basis
of their current job.
● We tested employees’ blood to see if they were
allergic to flour dust, wheat, garlic, onion,
soybean, corn, or paprika. All of these items are
used in the plant. We also tested employees for
common allergens like grass and pollen.
● We surveyed employees about their job
and their health. We asked them if they had
symptoms of cough, asthma, or allergies.
What We Found
● The median concentration of inhalable flour dust
in air was 8.21 milligrams per cubic meter in the
higher-exposure group. It was 1.03 milligrams
per cubic meter in the lower-exposure group.
● Most inhalable flour dust exposures
were above the recommended value of
0.5 milligrams per cubic meter for flour
dust. This value was set by the American
Conference of Governmental Industrial
Hygienists.
● Employees in the higher-exposure group were
more likely than those in the lower-exposure group to report several work-related
symptoms in the last 12 months. These included wheezing or whistling in the chest,
problems with sneezing or a runny nose or a blocked nose without a cold, and problems
with sneezing or a runny nose or a blocked nose without a cold accompanied by itchy,
watery eyes.
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Health Hazard Evaluation Report 2009-0131-3171
What We Found (continued)
● Employees in the higher-exposure group were more likely than those in the lower-
exposure group to be sensitized to flour dust and wheat.
● Employees who were sensitized to flour dust, wheat, corn, or onion were more likely to
report work-related asthma symptoms than those who did not have these allergies.
● Work-related episodes of coughing were common among employees, regardless
of sensitization.
What the Employer Can Do
● Use an enclosed system to transfer powdered ingredients to the dispensing hoppers.
● Use local exhaust ventilation to lower flour dust levels.
● Start a respiratory protection program. Respiratory protection should be used until
engineering controls and work practices can reduce exposures. Exposures should be
below the American Conference of Governmental Industrial Hygienists Threshold
Limit Value for flour dust.
● Hire a physician to evaluate employees for respiratory symptoms before they begin
work at the facility. These evaluations should be repeated periodically after that.
What Employees Can Do
● Wear the respirators provided by the company properly.
● Report any health problems that may be related to work to your supervisor or plant
nurse so you can be referred for a medical evaluation.