Q&A on health hazards in coffee roasting industry
As cold brew and coffee consumption in general continues to soar, the U.S. Centers for Disease Control and Prevention remains concerned about the health of workers who spend their days roasting, grinding, packaging and serving coffee. Spurred by an investigation by the Milwaukee Journal Sentinel in 2015 that exposed the dangers of coffee processing, the agency’s National Institute for Occupational Safety and Health is conducting Health Hazard Evaluations at 20 coffee facilities across the country.
Q: What is the concern?
A: Roasting coffee produces chemicals that, when inhaled, can cause serious, irreversible lung damage. The chemicals are released into the air in greater concentrations when the coffee is ground and during packaging. And, the chemicals build up in containers where coffee is stored after roasting.
Q: What are the chemicals called?
A: Diacetyl (also known as butanedione) and acetyl propionyl (also called 2,3-pentanedione). These are the same chemicals found in the butter flavoring tied to the deaths and injuries of people working in microwave popcorn plants in the early 2000s.
Q: I thought the problems were only with added flavors. Is that true?
A: No. These chemicals are a byproduct of fermentation and occur naturally in the roasting process. They are also produced synthetically and used in added flavors to impart a buttery flavor. The body cannot distinguish between the natural and synthetic compounds. The FDA has deemed them safe to ingest in small quantities. Inhaling diacetyl and 2,3-pentanedione, however, has been proven to be toxic. The compounds can attack the lung’s tiniest airways. As the body tries to heal, scar tissue builds up and blocks the airflow. The damage is irreversible.
Q: Who is at risk?
A: People who spend their days processing coffee, especially those who grind and package. The level of risk workers face depends on the time they spend doing the job as well as how well the air in the building is ventilated.
Q: Has anyone been injured?
A: Five workers at a coffee processing plant in Texas were diagnosed with bronchiolitis obliterans, a serious and potentially fatal lung disease. The CDC has identified dozens of others with asthma and other breathing related problems linked to their employment in coffee processing plants. The agency plans to release additional studies in coming months.
Q: What about baristas? Are they in danger? A: Baristas in coffee shops where beans are roasted are generally at higher risk than those where there is no roasting, but — as with others who process coffee — risks vary based on ventilation in the building and other factors.
Q: What if I grind beans for a cup or two of coffee at home every morning?
A: Recommendations from the U.S. Centers for Disease Control and Prevention pertain to workplace exposure Raw coffee beans from all over the world are shown, waiting to be roasted at Valentine Coffee Co., a startup roastery operated out of Bartolotta’s headquarters on W. Martin Drive in Wauwatosa by roaster Robb Kashevarof. Roasting coffee produces chemicals that, when inhaled, can cause serious, irreversible lung damage. only. They do not address at-home practices. The studies are based on average exposures over 8-hour work days, and repetitive short-term exposures. Researchers are studying health effects of brief inhalation of higher concentrations of the chemicals, but results have not been released.
Q: What can coffee companies do to protect their workers?
A: The CDC recommends coffee companies test the air and personal breathing zones of workers for diacetyl and 2,3-pentanedione. In addition, the agency encourages coffee companies to implement medical surveillance programs to monitor the health of employees and identify declining lung function. And, the agency suggests companies use engineering controls to mitigate exposures and offer personal respiratory protective equipment when needed.
Q: What can coffee workers do to protect themselves?
A: The CDC recommends baristas and others who spend their days working with coffee participate in medical monitoring programs offered by employers. In addition, the agency suggests workers keep their faces away from bins where coffee is stored and report any respiratory and other health related symptoms to their doctor and employer.
Q: Where can I learn more?
A: The CDC has a web page dedicated to this issue. You can also search the Health Hazard Evaluations the CDC’s National Institute for Occupational Safety and Health (NIOSH) has published with details about what they’ve found in each of the coffee facilities.
In addition, The Milwaukee Journal Sentinel/USA TODAY Network has been investigating and following the issue and you can read the "Gasping for Action" stories here.
Want more stories like this? Subscribe to the Journal Sentinel today.