Exposure to chloramines in a green salad processing plant

摘要

Acute eye and upper respiratory irritation was reported at an industrial facility that processes green salad in water containing hypochlorite. The irritant agents were chloramines resulting from the reaction of hypochlorite and nitrogen compounds coming from the sap proteins releasd when the vegetables were cut. Specific sampling and analytical methods were developed in order to assess the workers' exposure. Monochloramine, dichloramine and nitrogen trichlorde were found in the atmosphere, which can explain the irritation phenomena of which the workers complained.