I'm brewing a lager and did a forced diacetyl test similar to the one found here - https://spikebrewing.com/blogs/ask-a-pro/an-easy-diy-diacetyl-test
OSHA recommends less than 25 ppb for short term inhalation exposure (https://www.osha.gov/flavorings-related-lung-disease).
This article states that homebrew can have diacetyl up to 1 ppm - https://byo.com/article/brewing-science-controlling-diacetyl/
My beer had a ton of diacetyl shown during the test and also from taste. So my question is how much risk is there in a forced test every now and then?