Health hazard evaluation report: HETA-86-461-1920, Ballas Egg Products Corporation, Zanesville, Ohio.
NIOSH 1988 Aug; :1-44
In response to a request from the president of Ballas Egg Products Corporation (SIC- 2017), Zanesville, Ohio, an investigation was made of possible hazardous working conditions at this location. Raw eggs were processed daily at this site into powdered whole egg, powdered egg yolk, and liquid egg white. Workers had complained of asthma like symptoms. Earlier studies had indicated several workers were experiencing immunoglobulin-E mediated occupational asthma from egg protein exposure. Total aerosol mass concentrations exceeded recommended limits with levels ranging from 11 to 31mg/m3. Ambient air concentration for total protein ranged from 0.17 to 130mg/m3. Respirable protein concentrations were all less than 0.77mg/m3. Ambient air concentrations of ovalbumin, ovomucoid, and lysozyme were less than 223, 351, and 672 micrograms/cubic meter, respectively. Bulk sample analysis of the egg products indicated a protein concentration of 35 to 81 percent. A sample of used waste water contained 1 milligram/milliliter of protein. Eight employees demonstrated immunoglobulin-E mediated occupational asthma from egg protein exposure. Six of the eight had lung function tests indicative of bronchial liability. The authors conclude that a health hazard existed from occupational exposure to egg protein. The authors recommend measures to reduce exposures to egg protein and screening for at risk workers.
NIOSH-Author; NIOSH-Health-Hazard-Evaluation; NIOSH-Technical-Assistance-Report; HETA-86-461-1920; Region-5; Hazard-Confirmed; Food-processing-industry; Pulmonary-system-disorders; Air-contamination; Bronchial-asthma;
Author Keywords: poultry and egg processing; egg protein; egg dust; occupational asthma; aeroallergens; chloride ions; acid gases
Hazard Evaluation and Technical Assistance; Field Studies
NTIS Accession No.
National Institute for Occupational Safety and Health