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Chemicals in the Food and Beverage Industry: An Introduction

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Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

All products present in a company can be a source of danger for workers and the environment, and this statement is particularly true for incoming products, manufactured products, waste, and chemicals. A large number of chemical products can become potentially dangerous and be sometimes at the origin of notable accidents or serious diseases. All companies, from the largest to the most modest enterprise, must take this aspect into consideration, including the sector of foods and beverages. Seven million people worldwide die each year because of certain diseases that are favoured by indoor and outdoor air pollution. This chapter is a general introduction to chemicals in the industry (food and non-food sectors) in relation to their importance, chemical risks, occupational exposure limits, pollution events, and toxicological evaluations.

Keywords

Chemical risk Endocrine disruptor European Union Occupational exposure limit Pollution Threshold limit value Toxicology 

Abbreviations

ATA

American Tinnitus Association

AISS

Association Internationale de la Sécurité Sociale

AEV

Average exposure value

CO2

Carbon dioxide

CMR

Carcinogenic, mutagenic, reprotoxic

CCHST

Centre canadien d’hygiène et de sécurité au travail

CNRS

Centre National de la Recherche Scientifique

CAS

Chemical abstracts service

DCA

Dangerous chemical agent

EU

European Union

SSTI

Fédération régionale des services de santé au travail interentreprises

FAO

Food and Agriculture Organization of the United Nations

DGUV

German Social Accident Insurance

HF

Hydrofluoric acid

INRS

Institut National de Recherche et de Securitè

IARC

International agency for research on cancer

LD50

Lethal dose 50

LC50

Mean lethal concentration

OEL

Occupational exposure limit

STEL

Short-term exposure limit

Threshold limit value

TLV

UNEP

United Nations Environment Programme

WHO

World Health Organization

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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Department of Transport EngineeringUniversity of Constantine 1ConstantineAlgeria
  2. 2.Associazione “Componiamo il Futuro” (CO.I.F.) PalermoPalermoItaly

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