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Health hazard evaluation report: HETA-84-239-1586, Ashland Super Valu, Ashland, Wisconsin.
Daniels WJ; Donohue MT; Singal M
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 84-239-1586, 1985 May; :1-14
Environmental and breathing zone samples were analyzed for di(2- ethylhexyl)adipate (103231), hydrogen-chloride (7647010), cyclohexanol (108930), dicyclohexyl-phthalate (84617), phthalic- anhydride (85449), and total particulates at Ashland Super Valu (SIC- 5411), Ashland, Wisconsin in June, 1984. The evaluation was requested by a company representative due to complaints of respiratory problems by one of the meat department employees. Four meat department employees were interviewed. Except for hydrogen- chloride, phthalic-anhydride, and total particulates, all substances were below the limits of detection. Hydrogen-chloride at a concentration of 0.11 part per million, total particulates at concentrations of 0.10 to 0.21 milligram per cubic meter, and phthalic-anhydride at 18.4 micrograms per gram were found in environmental samples. Only one employee, a meat wrapper, had work related respiratory symptoms. His symptoms were diagnosed as bronchial hyperreactivity due to meat wrapper fume exposure. His symptoms were lessened when he used a disposable dust respirator. The authors conclude that it is not possible to determine whether or not the symptoms reported by the meat packer are due to emissions from heated meat wrap or label adhesive. Recommendations include not operating the cool rod cutter at a temperature above 280 degrees- F and installing local exhaust ventilation.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; Hazards-Unconfirmed; Food-processing-industry; Region-5; Exposure-limits; Physiological-measurements; Carcinogens; Exposure-levels; HETA-84-239-1586; Author Keywords: Grocery Stores; Heat-Activated Price Labels; Meatwrappers Asthma; Respiratory Symptoms; Cool Rod; Meat Wrap
103-23-1; 7647-01-0; 108-93-0; 84-61-7; 85-44-9
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: September 2, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division