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

Ernest N. Morial New Orleans Convention Center 

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.

K. Tuttle, PhD, CIH, DABT, J.S. Held, Dallas, TX; M. Nealley, MS, CIH, J.S. Held, Columbia, MD 

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Exposure Assessment

Gas and vapor detection