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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.
The oral dose of sodium fluoroacetate sufficient to be lethal in humans is 2–10 mg/kg. [19] The toxicity varies with species. The New Zealand Food Safety Authority established lethal doses for a number of species. Dogs, cats, and pigs appear to be most susceptible to poisoning. [20]
The company was using blemished fruit and ignored warnings from in-house safety experts and specialized in selling unpasteurized juices for their supposed health benefits. 70 people in several U.S. states were stricken, mostly in the West, and in Canada. The outbreak caused one death, a 16-month-old girl from Colorado. [33] [34]
The milk powder was used for feeding infants, and many babies were poisoned. By 1981, there were still >6,000 people affected as adults with severe mental retardation and other health effects; and by 2006, >600 adults remained affected. 1900: 1900 English beer poisoning: beer: arsenic: England >6,000 >70: Arsenic was introduced into beer via ...
Some foods can cause injuries, while others are potentially sickening. Avocados, microwave popcorn and cookie dough are just a few you should know about.
According to the NOVA classification system, ultra-processed foods are industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Risk Group 1: (no or low individual and community risk) A microorganism that is unlikely to cause human or animal disease. [12] Risk Group 2 : (moderate individual risk, low community risk) A pathogen that can cause human or animal disease but is unlikely to be a serious hazard to laboratory workers, the community, livestock or the environment ...