Recommended Preventative and Control Measures to Reduce the Risk of Obstructive Lung Disease Among Workers in the Microwave Popcorn Packaging Industry PULMONARY FUNCTION TESTING

Spirometry, or pulmonary function testing (PFT), involves measuring the breathing ca-pacity of the lungs. It is particularly useful in determining the presence or absence of ob-structive lung disease among exposed work-ers. Decreased lung function has occurred in fla-voring exposed workers before the onset of symptoms of bronchiolitis obliterans. For that reason, diminished breathing capacity, particularly among younger workers in the plant population, should serve as a signal to further investigate potential problems associ-ated with exposure to volatile butter flavor-ings in the work environment. Since decreased PFT serves as an important identifying factor of the pres-ence of the disease, it is recommended that all newly hired employees be asked to complete a health questionnaire. It should focus on respiratory symptoms or airway obstruction and serve as baseline information for sub-sequent annual evaluation. You may choose to develop one locally or use the model questionnaire found at the end of this document. This question-naire was the one employed by NIOSH in its Missouri study. Baseline PFT should be provided for all new workers before starting work. New workers who have pre-existing lung diseases or abnormal spirometry on pre-placement testing should be evaluated by a physician to determine the risk of exacerbating their lung disease from volatile flavorings or their ingredients. It is recommended that PFT be repeated on an annual basis, at least, for all exposed workers. Tests should include the ratio of the 1-second forced ex-piratory volume (FEV1) to the forced vital capacity (FVC). Workers should be encouraged to report respiratory symptoms or symptoms of eye, nose, throat, or skin irritation