I imagine many folks here have been following this story as it develops.
http://www.cdc.gov/niosh/topics/flavori ... ssing.html
Do you think that given the currently available information around exposure levels and the new Niosh recommendation that it is time for roasteries to begin to measure air quality and upgrade ventilation systems if necessary?
Is anyone aware of a standard for air exchange or filtration that has been successful in reducing diacetyl and pentanedione exposure to acceptable levels?