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2020 | OriginalPaper | Buchkapitel

1. Chemicals in the Food and Beverage Industry: An Introduction

verfasst von : Rachid Chaib, Michele Barone

Erschienen in: Chemicals in the Food Industry

Verlag: Springer International Publishing

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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.

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Nächstes Kapitel Uses of Chemicals in the Food and Beverage Industry

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Titel: Chemicals in the Food and Beverage Industry: An Introduction
verfasst von: Rachid Chaib
Michele Barone
Verlag: Springer International Publishing
Buch: Chemicals in the Food Industry
Print ISBN: 978-3-030-42942-3

Electronic ISBN: 978-3-030-42943-0

Copyright-Jahr: 2020
DOI: https://doi.org/10.1007/978-3-030-42943-0_1

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