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Health hazard evaluation report: HETA-84-163-1657, Siouxpreme Egg Products, Sioux Center, Iowa.
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 84-163-1657, 1986 Jan; :1-43
Following a request from workers, a health hazard evaluation was conducted at Siouxpreme Egg Products (SIC-2017), Sioux Center, Iowa where raw eggs are processed into egg yolk powder and liquid egg white. Air was sampled for chloride and iodide ions, hydrogen chloride (7647010), sulfuric acid (7664939), and total and respirable egg dust. Chemical contaminant exposure was below OSHA, NIOSH, and ACGIH guidelines. Personal total dust in sifting and packaging rooms were respectively 12.8 milligrams per cubic meter (mg/m3) and 7.3 mg/m3 for one worker. Dust samples were 50% protein. Noise levels ranged from 98 decibels-A (dBA) in the sifter powder room to 85 dBA in the pick and prewash area. Five of 31 employees examined for occupational asthma showed positive findings due to hypersensitivity to egg protein. The authors conclude that a health hazard existed due to occupational exposure to egg protein. Recommendations include: removing workers with work related asthma to other areas of operation; evaluation of workers who develop episodic wheezing and shortness of breath; notifying employees in whom hypersensitivity reactions have been documented not to receive immunizations with vaccines grown in eggs; provision of local exhaust ventilation for the sifter and packaging room; and more positive removal of decontamination mist.
NIOSH-Publication; NIOSH-Health-Hazard-Evaluation; HETA-84-163-1657; Food-processing-workers; Respirable-dust; Noise-sources; Proteins; Region-2; Hazard-Confirmed; NIOSH-Technical-Assistance-Report; Author Keywords: Egg Protein; Egg Dust; Occupational Asthma; Chlorine; Iodine
Field Studies; Hazard Evaluation and Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: April 12, 2019
Content source: National Institute for Occupational Safety and Health Education and Information Division