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因丁二酮在食品工业中的广泛使用,美国职业安全健康管理局(OSHA)和职业安全健康研究所(NIOSH)对其职业危害作了长达10余年的监测与研究,并会同美国劳工部、技术支持与紧急处理协会、科学技术评价办公室发布了题为“职业接触调味化学品:健康效应与危害控制”(Occupational Exposure to Flavoring Substances:Health Effects and Hazard Contro)l的安全和健康信息(SHIB),明确了丁二酮与阻塞型支气管炎的因果关系,并提出了危害控制措施。2011年底,NIOSH根据SHIB等研究结果,发布《丁二酮和2,3-戊二酮职业接触推荐性标准(草稿)》,目前,OSHA对化学调味品的职业接触限值的制订也在进行之中。本文对该SHIB进行了摘译整理,以飨读者。
Due to the widespread use of diacetyl in the food industry, the Occupational Safety and Health Administration (OSHA) and the National Institute of Occupational Health and Safety (NIOSH) have monitored and researched their occupational hazards for more than 10 years and, together with the U.S. Department of Labor , The Technical Support and Emergency Management Association, the Office of Science and Technology Evaluation released a publication entitled Safety and Health Information for Occupational Exposure to Flavoring Substances: Health Effects and Hazard Control (SHIB), a clear causal relationship between diacetyl and obstructive bronchitis, and put forward harm control measures. At the end of 2011, NIOSH released the “recommended standards of occupational exposure to butadione and 2,3-pentanedione (draft)” based on the findings of SHIB and others. At present, OSHA is also developing occupational exposure limits for chemical condiments Among them. This article explores the SHIB for readers.