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2020 | OriginalPaper | Chapter

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

Authors : Rachid Chaib, Michele Barone

Published in: Chemicals in the Food Industry

Publisher: 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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next chapter Uses of Chemicals in the Food and Beverage Industry

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Title: Chemicals in the Food and Beverage Industry: An Introduction
Authors: Rachid Chaib
Michele Barone
Publisher: Springer International Publishing
Book: Chemicals in the Food Industry
Print ISBN: 978-3-030-42942-3

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

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

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