🧪 Hidden Hazards: 1,2-Diones in Food & Beverage Manufacturing
I'm proud to share this article, which examines the underrecognized respiratory dangers of 1,2-diones, particularly diacetyl and 2,3-pentanedione, in food manufacturing operations. These compounds—used to produce buttery, cheesy, or caramel notes—can lead to irreversible lung disease, even at low concentrations.
🧠 Key points from the piece:
A recent $58.6M jury verdict highlights the human and financial toll of unchecked exposure
Disclosure loopholes in SDSs mean many workers are at risk without even knowing it
Industrial hygienists often have to monitor blind, relying on proactive assumptions rather than supplier transparency
📋 I outline five clear recommendations to mitigate the risk—from routine monitoring and engineering controls to supplier negotiations and policy advocacy.
This is a call to action for EHS professionals across food, beverage, and flavor manufacturing: don’t wait for disclosure. Assume the risk exists—and measure anyway.
📄 Read the full article here