title: Exposures to carbon dioxide in the poultry processing industry.
abstract: The use of dry ice has increased dramatically in poultry processing plants because of changes in the fast food industry. Concentrations of carbon dioxide in four such plants were measured and were found to exceed the Immediately Dangerous to Life and Health Level (50,000 ppm) inside holding coolers where ventilation is poor. In other areas, where dry ice is delivered to poultry packages, time-weighted average exposures can exceed the threshold limit value of 5000 ppm by substantial margins, even if local exhaust ventilation systems are present. Reports of adverse health effects from carbon dioxide exposure and various control measures are reviewed. Recommendations regarding sampling and analytical techniques also are presented. Operators of poultry plants where dry ice is used need to recognize the occupational hazards of exposure to carbon dioxide.
authors.affiliation: Georgia Tech Research Institute, Environmental, Health, and Safety Division, Atlanta 30332.
authors.forename: D E
authors.initials: DE
authors.lastname: Jacobs
authors.forename: M S
authors.initials: MS
authors.lastname: Smith
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000009:adverse effects* / Q000032:analysis; D004367:Dry Ice; D004781:Environmental Exposure; D005519:Food Preservation; D006801:Humans; D011200:Poultry; D014691:Ventilation
chemical_list: D004367:Dry Ice; D002245:Carbon Dioxide