Evaluation of emissions from simulated commercial meat wrapping operations using PVC wrap

Meatwrapper's asthma is an elusive health problem with a suspected relationship to exposure to emissions from polyvinyl chloride (PVC) film cut with a hot wire. A study was conducted to determine how the type of wrap cutter (wire or rod) and its temperature affected the emissions from a simulated occupational wrapping process. The cutting temperatures covered the same range as was measured in Boston retail food stores. A commercial wrapping machine and samples of commercial PVC meat and produce wraps were used. Seventy five percent of the particulate from the hot wire was respirable, and the quantity of emissions was a strong function of the film tension and cutting technique. Particulate emissions did not increase steadily with increasing wire temperature, but plateaued or declined at high temperatures. Particulate emissions from the rod cutter were very low at low temperatures, but exceeded those of the wire at temperatures above 200 degrees C. The particulate was 100% dioctyl adipate (DOA, the plasticizer in the wrap) with wire temperatures below 200 degrees C, and was approximately 80% DOA for temperatures above this. Gaseous HCl was not detected in emissions from a hot wire operated below 150 degrees C, but HCl emissions increased rapidly to a plateau for temperatures above 200 degrees C. Approximately 20% of the HCl produced at temperatures above 200 degrees C was associated with the particulate, which appeared to act as a carrier and transport the HCl through water filled impingers. Field tests are needed to determine if particulate produced in the workplace may also behave as a carrier for HCl.