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Health hazard evlauation report: HETA-81-138-1563, Fillmore Dole Mushrooms, Castle And Cooke Foods, Fillmore, Utah.
Gunter-BJ; Thoburn-TW; Lockey-JE; Kullman-GJ
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 81-138-1563, 1985 Jan; :1-24
Environmental and breathing zone samples were analyzed for bacteria, fungi, formaldehyde (50000), and 2,2-dichlorovinyldimethylphosphate (62737) (vapona) at Fillmore Dole Mushrooms, Castle and Cooke Foods (SIC-2033), Fillmore, Utah in June, 1981. The survey was requested by the workers to evaluate respiratory problems. A total of 111 workers, including 59 Southeast Asians, were interviewed by questionnaire. There were 48 English speaking and 18 Asian comparisons. Serum precipitins to a number of bacteria and fungi were measured. Bacterial and fungal concentrations averaged 132 and 367 colony forming units, respectively. Formaldehyde and vapona concentrations were below their relevant standards. Eight English speaking workers had symptoms indicative of acute or chronic hypersensitivity pneumonitis. Respiratory symptoms such as chronic cough, wheezing, and colds were reported more frequently by the mushroom workers than by the comparisons. Precipitin results were not significantly different between workers and comparisons. The results in the Southeast Asian workers could not be evaluated due to the small number of comparisons. The authors conclude that a potential hazard exists due to exposure to airborne fungi and bacteria. Formaldehyde and vapona are not a problem. Recommendations include conducting more intensive medical studies of the exposed workers and repeating the survey in about 5 years.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; Hazards-Confirmed; Industrial-chemicals; Region-8; Quantitative-analysis; Environmental-factors; Industrial-safety; Analytical-models; HETA-81-138-1563; Author Keywords: Canned Fruits, Vegetables, Preserves, Jams, and Jellies; Mushroom Workers Lung; Hypersensitivity Pneumonitis; Formaldehyde; Vapona; Fungi; Bacteria
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: March 11, 2019
Content source: National Institute for Occupational Safety and Health Education and Information Division