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Industrywide studies report: a walk-through survey of R.T. French Company, Springfield, Missouri.

Authors
Stayner L; Greife A
Source
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, IWS 67-49, 1986 Aug; :1-18
Link
NIOSHTIC No.
00163597
Abstract
A walk through survey was conducted at R.T. French (SIC-2099), Springfield, Missouri to assess the feasibility of including workers from this facility in a NIOSH mortality and industrial hygiene study of workers exposed to ethylene-oxide (75218). Dry and wet food products such as mustard and spices are produced at this facility. ETO was first used at this facility in 1973 to reduce the microbial content of a variety of spices. About 77,250 pounds of ETO were used annually except in 1984 when about 36,000 was used. In 1984, the use of ETO was discontinued; raw materials are treated by an outside contractor. It was not possible to determine from personnel records which workers were potentially exposed to ETO. The number of person and person years that this population would contribute to the study had previously been overestimated. The author concluded that the facility should not be included in the larger ETO study because adequate personnel records or other records that can be used for identifying past and present workers exposed to ETO were not available. While payroll records could be used to rectify some of the problems, this task would be costly and time consuming.
Keywords
NIOSH-Author; NIOSH-Survey; Field-Study; Region-7; Fumigants; Ethylenes; Oxides; Food-processing-workers
CAS No.
75-21-8
Publication Date
19860801
Document Type
Field Studies; Industry Wide
Fiscal Year
1986
NTIS Accession No.
PB87-117511
NTIS Price
A03
Identifying No.
IWS-67-49
NIOSH Division
DSHEFS
SIC Code
2099
Source Name
National Institute for Occupational Safety and Health
State
MO; OH
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division