Diacetyl, or butanedione, is a compound that occurs naturally from fermentation. Manufacturers also synthesize it for use as a food flavoring that imparts a buttery taste and aroma to a wide variety of food products. Diacetyl may be associated with respiratory problems in factory workers who are exposed to it.
Products
Manufacturers add diacetyl to food products such as microwave popcorn, packaged popcorn, milk, butter, cookies, crackers, chocolate, cocoa, powder, candy, potato chips, corn chips, margarine, shortening. oils, oil sprays, gelatin desserts, flavoring extracts, syrups and pet food. Warnings regarding exposure to diacetyl and food flavorings containing diacetyl -- often abbreviated as FFCD -- have resulted from respiratory symptoms experienced by workers exposed to such products in the form of vapors, sprays and powder. End-use consumers do not appear to be at risk.
Workers at Risk
Workers in factories that make microwave popcorn plants and flavorings may be at risk from FFCD exposure. Other workers at restaurants, candy, nut and breakfast food manufacturing facilities that process the listed food products may also be at risk. Material Safety Data Sheets, or MSDS, for ingredients may not include diacetyl if a product does not contain more than 3 percent of it. If you work in such a facility and your experience respiratory symptoms such as an unproductive cough, wheezing and shortness of breath upon exertion, consult the product manufacturer about whether FFCD is present in the product.
Symptoms
Mild to severe symptoms from FFCD exposure include unproductive cough, wheezing, shortness of breath upon exertion, skin and eye irritation. Serious problems such as asthma or bronchiolitis obliterans have occurred in workers exposed to FFCD. Bronchiolitis obliterans is a rare condition that results from the inflammation and scarring of small airways, which leads to thickening and narrowing. FFCD is not a banned substance, although the government is further examining the relationship between diacetyl and various symptoms in workers.
Additional Information
The measurement of diacetyl exposure is important to identify FFCD hazards and help establish guidelines for engineering controls, improved work practices and respiratory protection. Improved methods of measuring FFCD in the workplace may be required, as present methods may be affected by humidity, resulting in measurements that are lower than true levels. Workers in the food industry are exposed to many materials other than FFCD that may cause respiratory symptoms.
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