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Using Odor Thresholds as an Estimate of Worker Exposure to Flavoring Chemicals

Abstract No:

1506

Abstract Type:

Professional Poster

Authors:

J Semanske¹

Institutions:

¹J.S. Held, Redmond, WA

Presenter:

Jadine Semanske, MS, CIH
J.S. Held

Description:

Flavoring chemicals are volatile additives that improve the taste or smell of food. Some flavoring chemicals have low odor thresholds, causing some workers to assume they are exposed to a harmful level of flavoring chemical based on their ability to perceive the odor. To determine whether odor perception can be used as an estimate of workplace exposure, odor thresholds of common flavoring chemicals were compared with workplace exposure levels identified in the scientific literature and, where available, occupational exposure limits. A flavoring chemical's odor threshold is not a reliable indicator of its exposure risk.

Situation / Problem:

Some flavoring chemicals have low odor thresholds, causing some workers to assume they are exposed to a harmful level of flavoring chemical based on their ability to perceive the odor.

Methods:

Odor thresholds were identified in the scientific literature for flavoring chemicals on The Flavor and Extract Manufacturers Association of the United States (FEMA) generally recognized as safe (GRAS) list. The odor thresholds were compared with workplace exposure levels published in the scientific literature.

Results / Conclusions:

There was no correlation between the odor thresholds and harmful workplace exposure levels or occupational exposure limits of flavoring chemicals. Therefore, a flavoring chemical's odor threshold is not a reliable indicator of its exposure risk.

Core Competencies:

Chemical Hazards

Secondary Core Competencies:

Exposure Assessment

Work Environments, Occupations, and Industrial Processes

Keywords

Choose at least one (1), and up to five, (5) keywords from the following list. These selections will optimize your presentation's search results for attendees.

Exposure Assessment

Gas and vapor detection

Peer Review Group Selection

Based on the selected primary competency area of your proposal, select one group below that would be best suited to serve as a subject matter expert for peer review: (Select one)

Exposure Assessment Strategies Committee

Targeted Audience (IH/OH Practice Level)

Based on the information that will be presented during your proposed session, please indicate the targeted audience practice level: (select one)

Professional: Professional is a job title given to persons who have obtained a baccalaureate or graduate degree in IH/OH, public health, safety, environmental sciences, biology, chemistry, physics, or engineering or who have a degree in another area that meets the standards set forth in the next section, Knowledge and Skill Sets of IH/OH Practice Levels, and has had 4 or more years of practice. One significant way of demonstrating professional competence is to achieve certification by a 3rd party whose certification scheme is recognized by the International Occupational Hygiene Association (IOHA) such as the Board of Global EHS Credentialing (BGC).

Volunteer Groups

Was this session organized by an AIHA Technical Committee, Special Interest Group, Working Group, Advisory Group or other AIHA project Team?

Worker Exposure Data and/ or Results

Are worker exposure data and/or results of worker exposure data analysis presented?

Yes

If yes, i.e., If worker exposure data and/or results of worker exposure data analysis are to be presented please describe the statistical methods and tools (e.g. IHSTAT, Expostats, IHSTAT_Bayes, IHDA-AIHA, or other statistical tool, please specify) used for analysis of the data.

n/a - Will present already published worker exposure data

Practical Application

How will this help advance the science of IH/OH?

This will provide clarity to organizations who are seeking to understand the relationship between the perceived odor of a flavoring chemical and workplace exposure levels or occupational exposure limits.

Content Level

What level would you consider your presentation content geared towards?

Intermediate: Specific topics within a subject. The participant would have two (2) to ten (10) years experience in industrial hygiene or OEHS and a good understanding of the subject area, but not of the specific topic presented. Prerequisites required: another course, skill, or working knowledge of the general subject.