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Health hazard evaluation report: HETA-85-329-1708, R. T. French Company, Springfield, Missouri.
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 85-329-1708, 1986 Jun; :1-13
The United Food and Commercial Workers at the R. T. French Company (SIC-2099), Springfield, Missouri requested an evaluation of worker exposure to ethylene-oxide (75218) and methyl-bromide (74839). The facility employs 375 workers and was established exclusively for spice handling and manufacturing. Thirteen personal air samples for ethylene-oxide ranged in concentration from .01 to 1.07 parts per million (ppm). The three samples which exceeded the OSHA standard of 1ppm were from workers unloading sacks of sterilized spices from inside trucks. Twelve environmental air samples for ethylene-oxide ranged from less than .01 to 15ppm, with the highest being obtained from inside the trucks during unloading operations. No methyl- bromide was detected in personal samples on the packaging line and the two area samples on top of the tote bins in the fumigation room showed 12.5 and 45ppm. The author concludes that uncontrolled conditions which exist may result in exposure to the compounds; during this survey, the levels to which workers were exposed would not represent a health hazard. It is recommended that a means be devised to ventilate the trucks carrying spices during the trip from the contract sterilizer. Trucks should be monitored during unloading to be certain that levels of ethylene-oxide are not rising. The ventilation system in the fumigation room should be reviewed. The manner in which totes are treated with methyl-bromide should also be reconsidered.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; Region-7; HETA-85-329-1708; Fumigants; Oxides; Food-processing-industry; Food; Dusts; Insecticides; Hazard-Unconfirmed; Author Keywords: Spice Manufacturing; Ethylene Oxide; Methyl Bromide; Dusts; Spices
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