In an article published in the journal, “Professional Safety,” entitled, “Diacetyl exposures & controls,” its author Schorth (2012) explained the risk associated with using and handling diacetyl in food industries. The article explains that while diacetyl is safe for consumption as a flavor enhancer in foods like popcorn and beverages, it posts significant health risk to plant and factory workers upon direct exposure to its liquid or gas form. Diacetyl is associated with bronchiolitis obliterans, which is a permanent lung disease acquired through the inhalation of the sad chemical. Other health risk such as skin and nasal pathway irritation are Continue reading...
