Exposures to carbon dioxide in the poultry processing industry

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<title>Exposures to carbon dioxide in the poultry processing industry</title>
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<title>American Industrial Hygiene Association journal</title>
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<namePart>Jacobs, David E.</namePart>
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<namePart>Smith, Michael S.</namePart>
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<abstract displayLabel="Summary">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 (50000 ppm) inside holding coolers where ventilation is poor</abstract>
<note type="statement of responsibility">David E. Jacobs and Michael S. Smith</note>
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<topic>Dióxido de carbono</topic>
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<topic>Contaminación atmosférica</topic>
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<topic>Procesos industriales</topic>
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<topic>Sistemas de ventilación</topic>
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<publisher>Akron, Ohio</publisher>
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<text>Vol. 49, nº 12, December 1988 ; p. 624-629</text>
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