Health Hazard Evaluation Report: HHE-2012-0102-3245, November 2015. Evaluation of a Garlic Paste Production Process.

摘要

The employer of a food product company requested a health hazard evaluation. Employees reported eye irritation and sore throat when processing 4,000 pound batches of garlic. We evaluated the local exhaust ventilation system and reviewed the respiratory protection program. We also took air samples for volatile organic compounds and diallyl disulfide. We found diallyl disulfide in the personal air samples of employees processing garlic. Concentrations ranged from 0.26-0.47 ppm. We do not know if this chemical caused the eye and respiratory irritation. But, diallyl disulfide is a main component of garlic oil. It is also an allergen and mucous membrane and skin irritant. We identified other compounds in the air samples that can cause irritation and allergy. The local exhaust ventilation system above kettles did not control garlic vapors. There was no local exhaust ventilation in the cutting area. The company provided more outdoor air to the kettle room, but eye and respiratory irritation continued. HHE Program investigators conclude there is a potential respiratory and eye irritation hazard when processing garlic.