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Ann. occup. Hyg., Vol. 42, No. 7, pp. 437-451, 1998
© 1998 British Occupational Hygiene Society
Published by Oxford University Press

research-article

Exposure to Chloraminies in a Green Salad Processing Plant

M. HERY*, J. M. GERBER, G. HECHT, I. SUBRA, C. POSSOZ, S. AUBERT, M. DIEUDONNE and J. C. ANDRE

Institut National de Recherche et de Sécurité Avenue de Bourgogne, BP 27, 54501 Vandoeuvre-lès-Nancy Cedex, France

*Author to whom correspondence should be addressed. Tel: +33 3 8350 2153, Fax: +33 3 8350 2060; E-mail: hery{at}inrs.fr

Acute eye and upper respiratory irritation was reported at an industrial facility that processes green salads in water containing hypochlorite. The irritant agents were chloramines resulting from the reaction of hypochlorite and nitrogen compounds coming from the sap proteins released when the vegetables were cut. Specific sampling and analytical methods were developed in order to assess the workers' exposure. Monochloramine, dichloramine and nitrogen trichloride were found in the atmosphere, which can explain the irritation phenomena of which the workers complained. In the washing room (where salads are processed), the total chJoramine concentration ranged from 0.4 to 16 mg·m–3, depending on the day and the location of the area sampling points. The exposure of workers determined by personal sampling ranged from 0.2 to 5 mg·m–3. In a previous study, with swimming pool instructors exposed to the same pollutants, irritation phenomena generally appeared at chloramine values of around 0.5mg·m–3. © 1998 British Occupational Hygiene Society. Published by Elsevier Science Ltd.


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