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U.S. Centers for Disease Control and Prevention has released the most comprehensive report to date on chemical exposures and respiratory health in a coffee roastery environment. Led by the CDC’s National Institutes of…

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U.S. health agencies have for the first time published specific warnings and workplace safety recommendations for the coffee industry related to diacetyl and 2,3-pentanedione, volatile organic compounds that have been associated with…

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There’s an emerging battle brewing between the makers of food-flavoring agents, the courts and regulatory health agencies regarding diacetyl, an organic compound that exists naturally in some foods, alcoholic beverages…

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A report from the Milwaukee Journal Sentinal suggests commercial coffee roasteries may be putting the lung health of their employees at risk through exposure to a toxic chemical compound known as diacetyl. Diacetyl, known for a buttery flavor, is a chemical compound found in many foods and drinks, such as beer, wine and yogurt, and the United States Food and Drug Administration maintains that […]

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