Toxic substances in the workplace, a risk in food processing plants!

During fermentation, such as when making wine, beer and cheese, some 10 specific substances such as diacetyl and 2,3-pentanedione are naturally formed. These substances contribute to the delicious taste of the products. The substances have already been shown to be released from stored cocoa and coffee beans and also when producing processed food or processing organic raw materials.
While consuming small amounts of these substances is not harmful to health, inhaling them in the workplace can irreparably affect health. Because these substances arise spontaneously in a wide range of processes and are highly volatile, many companies are unaware of the danger hanging in the air. Europe imposes strict exposure limits and in Belgium, e.g., the limit value for diacetyl is 40 micrograms per cubic metre of air.
According to the recently renewed exposure standard, the concentrations of all these substances must be mapped. The quickest and cheapest way to do this is with Atmosafe’s new DIY measurement. With the DIY measurement, you can schedule and carry out the measurement yourself. Atmosafe then analyses the sample and provides you with not only the measurement results, but also a complete inventory that meets the tightened standard. For more info: see our video below.
Does your company work with raw materials of organic origin and want to know what you breathe in? Then contact Atmosafe!