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Biosafety level refers to the stringency of biocontainment precautions deemed necessary by the Centers for Disease Control and Prevention (CDC) for laboratory work with infectious materials. Typically, institutions that experiment with or create potentially harmful biological material will have a committee or board of supervisors that is in ...
Hazardous chemicals present physical and/or health threats to workers in clinical, industrial, and academic laboratories. Laboratory chemicals include cancer-causing agents (carcinogens), toxins (e.g., those affecting the liver, kidney, and nervous system), irritants, corrosives, sensitizers, as well as agents that act on the blood system or damage the lungs, skin, eyes, or mucous membranes.
At this level, all precautions used at Biosafety level 1 are followed, and some additional precautions are taken. BSL-2 differs from BSL-1 in that: "laboratory personnel have specific training in handling pathogenic agents and are directed by competent scientists." [24] [25] Access to the laboratory is limited when work is being conducted.
One use of the concept of biocontainment is related to laboratory biosafety and pertains to microbiology laboratories in which the physical containment of pathogenic organisms or agents (bacteria, viruses, and toxins) is required, usually by isolation in environmentally and biologically secure cabinets or rooms, to prevent accidental infection ...
Preparation of microbiological samples in a laminar chamber. A laminar flow cabinet or tissue culture hood is a partially enclosed bench work surface designed to prevent contamination of biological samples, semiconductor wafer, or any particle-sensitive materials.
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
This list of laboratory biosecurity incidents includes accidental laboratory-acquired infections and laboratory releases of lethal pathogens, containment failures in or during transport of lethal pathogens, and incidents of exposure of lethal pathogens to laboratory personnel, improper disposal of contaminated waste, and/or the escape of laboratory animals.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]