Industrial hygiene evaluation of thermal degradation products from PVC film in meat-wrapping operations.

An industrial hygiene evaluation is presented concerning experimental data included in the preceding paper on thermal degradation products from hot-wire and "cool"-rod cutting of PVC film but, in this paper, limited to film used in meat-wrapping operations. Room air concentrations of less than 0.2 ppm HCl and less than 0.05 ppm benzene can be maintained by a number of factors, including minimal dilution ventilation. Estimates of room air concentrations of degradation products are presented using average values of amounts produced per cut. The relation of these concentrations to TLV's is given, together with methods of suggesting TLV's for substances not listed by ACGIH or OSHA. Room air concentrations for the 12 degradation products for which TLV's are assigned, based on average values per cut, were no greater than 0.3% of accepted limits. Room air concentrations of DOA are not determinable from available data but present information does not indicate that exposure to DOA causes airway hyperreactivity. The cool rod, rather than the hot wire, is recommended as good industrial hygiene practice, producing no apparent PVC degradation products, even though similar amounts of DOA are volatilized.