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N-Chloropiperidine is a rare example of an organic chloramine. [5] Chloramine-T is often referred to as a chloramine, but it is really a salt (CH 3 C 6 H 4 SO 2 NClNa) derived from a chloramine. [6] Organic chloramines feature the NCl functional group attached to an organic substituent.
Chlorinated disinfection agents such as chlorine and monochloramine are strong oxidizing agents introduced into water in order to destroy pathogenic microbes, to oxidize taste/odor-forming compounds, and to form a disinfectant residual so water can reach the consumer tap safe from microbial contamination.
An example of this is the mixing of ammonia-based cleaners (or acid-based cleaners) and bleach. [5] This causes the production of chloramines that volatilize (become gaseous), causing acute inflammation of the lungs (toxic pneumonia), long-term respiratory damage, and potential death.
Occasionally, enjoying processed foods with some of these ingredients likely won't cause any harm, but eating multiple sources of chemicals and dyes on a daily basis over a long period of time can ...
A 2019 commentary in the journal Public Health Nutrition defined ultraprocessed foods as “industrial formulations of processed food substances (oils, fats, sugars, starch, protein isolates) that ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Some common foods in your kitchen right now could send you to the emergency room, and the breakfast staple is just one example. Some foods can cause injuries, while others are potentially sickening.
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ).