Field Studies Branch, Respiratory Health Division, National Institute for Occupational Safety and Health, Morgantown, WV, USA.
J Air Waste Manag Assoc. 2019 Jan;69(1):89-96. doi: 10.1080/10962247.2018.1515125. Epub 2018 Oct 19.
Carbon monoxide (CO) emitted from roasted coffee is a potential occupational respiratory exposure hazard to workers within the coffee industry. The current study objective was to estimate CO emission factors from commercially available roasted whole bean and ground coffee measured in loose form, not packaged, and to assess the utility of CO monitoring in nonventilated storage spaces such as within coffee roasting and packaging facilities, transport vessels, and cafés. Determinants affecting CO emissions from coffee were investigated, including form (whole bean vs. ground), roast level (light, medium, medium-dark, dark), and age (time since the package was opened). CO emission factors were estimated for roasted coffee samples from a variety of manufacturers purchased from local grocery stores and online. Emission tests were performed on 36 brands of coffee, some with more than one sample per brand and with various roast levels. Decaying source equations or smoothing functions were fitted to the CO concentration measurements. Maximum observed emission factors at the peak of the predicted concentration curve were adjusted by the time required to reach the maximum CO concentration and reported as emission factors (EF). Ground coffee had a significantly increased EF ( < 0.0001) compared with whole bean. Roast level did not significantly affect emissions for whole bean ( = 0.72) but did for ground ( < 0.001) coffee. For ground coffee, medium-dark and dark roasts had significantly higher emissions than medium and light roasts. Worst-case emission factors from commercially available whole bean and ground coffee measured in loose form, not packaged, showed that roasted coffee can rapidly emit CO. CO concentrations should be monitored in storage spaces in service and manufacturing facilities as well as transport vessels to ensure exposures do not exceed occupational exposure limits. Storage spaces may need to be ventilated to control CO concentrations to safe levels.: Emission rates of carbon monoxide (CO) from roasted coffee showed that unventilated or underventilated storage spaces should be monitored and ventilated, if necessary, to control CO concentrations to safe levels.
一氧化碳（CO）从烘焙咖啡中排放出来，是咖啡行业工人潜在的职业性呼吸暴露危害源。本研究旨在估算从市售烘焙咖啡豆和研磨咖啡中测量到的松散形式（未包装）的 CO 排放因子，并评估 CO 监测在非通风储存空间（如咖啡烘焙和包装设施、运输船只和咖啡馆内）的实用性。研究还调查了影响咖啡 CO 排放的因素，包括形式（整豆与研磨）、烘焙程度（浅度、中度、中深度、深度）和陈化时间（自包装打开后的时间）。从当地杂货店和网上购买的各种制造商的烘焙咖啡豆样品进行了 CO 排放因子估算。对 36 个咖啡品牌进行了排放测试，其中一些品牌的每个品牌都有多个样本，并且具有不同的烘焙程度。对 CO 浓度测量值拟合了衰减源方程或平滑函数。通过达到最大 CO 浓度所需的时间对预测浓度曲线峰值处观察到的最大排放因子进行调整，并报告为排放因子（EF）。与整豆相比，研磨咖啡的 EF 显著增加（<0.0001）。烘焙程度对整豆的排放没有显著影响（=0.72），但对研磨咖啡有显著影响（<0.001）。对于研磨咖啡，中深度和深度烘焙的排放明显高于中温和浅度烘焙。从市售的松散形式（未包装）的整豆和研磨咖啡中测量的最坏情况下的排放因子表明，烘焙咖啡可以迅速排放 CO。在服务和制造设施以及运输船只的储存空间中，应监测 CO 浓度，以确保暴露不超过职业暴露限值。如果需要，储存空间可能需要通风，以将 CO 浓度控制在安全水平。
