I dug through several of my Occupational Hygiene Texts, "Prudent Practices" and a biosafety textbook. All made reference to the standard practices of not consuming food in spaces where chemicals, infectious agents, etc. are being used, but none gave a solid citation except the biohazard text; it referenced an article that showed that oral infection rates were generally low (the citation was about viruses infection and reviewed inhalation and injection as well as ingestion.
This is interesting. Dave Finster and I listed a similar incident about poisoning among lab technicians from contaminated tea in our textbook (Laboratory Safety for Chemistry Students; see p. 4-15; taken from Edmonds and Bourne, Brit J Ind Med, v39, 308-9, 1982). One of the technicians used lab distilled water preserved with sodium azide.
Robert H. Hill, Jr., Ph.D.
>From: Samuella B Sigmann <sigmannsb**At_Symbol_Here**APPSTATE.EDU>
>Sent: Dec 2, 2012 1:34 PM
>Subject: Re: [DCHAS-L] Eating and Drinking in Laboratories
>The only one that I can remember in recent history is the case of the
>coffee tainted with sodium azide that happened at Harvard a few years
>back. I am not sure if the true method of contamination was ever disclosed.
>On 12/1/2012 3:15 PM, Miriam Weil wrote:
>> Does anyone know where I could find statistical (not anecdotal) data
>> on illness or injuries related to eating and drinking in laboratories?
>> Miriam W. Weil, MPH, ScD
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