Exposure Assessment and Control

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Diacetyl exposures in roasting and flavouring industries

Diacetyl is a naturally occurring substance with a butter-like odour which is present in many foods.  Diacetyl exposure has been linked to decreased lung function and disease.  Most studies have concentrated on exposure to diacetyl in the flavouring industry, but recent reports have also highlighted the possibility of exposure to diacetyl in coffee manufacturing, particularly roasting and grinding.  Read about our new method and the finding of diacetyl levels in coffee manufacturing exceeding the proposed EU exposure limit.  Introductory pricing as low as £54 per sample, depending on batch size.


Allergen exposure in food preparation

An assay for the major allergen found in Salmon (parvalbumin) was developed as part of an HSE-funded project on the fish and shellfish processing industry.  This new assay was used with one of our hygienist customers in Scotland, who was enquiring about some shellfish monitoring, immediately resulted in our first commercial batch of air samples for salmon analysis. We have now improved our shellfish tropomyosin assay and developed new assays for parvalbumin in cod and haddock, and also for salmon, which is both farmed and processed in large amounts in the UK.  In addition to fish and shellfish allergens, we also offer measurement of flour dust, bakery enzymes and soya proteins.  Visit the website for more information.

Peracetic Acid

Peracetic acid exposures in disinfection processes


Peracetic acid is becoming increasingly used for control of microbial contamination in many food and beverage-related industries because it is very reactive and quickly decomposes to essentially no toxic residues.  However, this high reactivity presents a risk to workers using peracetic acid in food processing environments and in the US a short-term exposure limit of 0.4 ppm has recently been issued.  HSL have looked at peracetic acid, comparing different detection methods and are now able to offer routine analysis on demand.