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Health hazard evaluation report: HETA-83-453-1488, Chef Pierre, Incorporated, Traverse City, Michigan.
Daniels WJ; Kramkowski RS
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, HETA 83-453-1488, 1984 Jul; :1-9
Environmental and breathing zone samples were analyzed for total and respirable particulates and cinnamaldehyde (104552) at Chef Pierre, Incorporated (SIC-2051), Traverse City, Michigan in October and December, 1983. The survey was requested by a representative of the Bakery, Confectionery, and Tobacco Workers Union to evaluate complaints of discomfort and allergic reaction among employees working with cinnamon during the production process. Twenty one employees were interviewed by medical questionnaire. All dust samples were below relevant standards. Cinnamaldehyde concentrations were at or below the limits of detection. Twelve employees reported episodic instances of symptomatology which they believed were associated with their work, particularly while filling cinnamon and flour hoppers. Most frequently reported symptoms included stuffiness, eye irritation, and headache. No widespread incidence of allergic type health problems were reported. The authors conclude that no health hazard existed at the facility. They recommend that the company evaluate the current procedures for filling cinnamon and flour hoppers. Modification through engineering controls or improved work practices should result in a lower incidence of employee health complaints.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; Hazards-Unconfirmed; Foodstuff; Region-5; Industrial-dusts; Dust-analysis; Airborne-particles; Respirable-dust; HETA-83-453-1488; Author Keywords: Bakery Products; Cinnamon; Cinnamaldehyde; Irritation; Hypersensitivity
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: November 6, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division