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2020 | OriginalPaper | Buchkapitel

3. The Durable Management of Chemicals in the Food Industry and Annexed Laboratories

verfasst von : Rachid Chaib, Michele Barone

Erschienen in: Chemicals in the Food Industry

Verlag: Springer International Publishing

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Abstract

At present, the use of chemicals in the food production environment is tacitly assumed when speaking of technological and hedonic advantages. On the other side, industrial foods and beverages are often questioned because of the possible presence of undesired chemicals without relation to the intended food or beverage (pesticides, bisphenol A, etc.). However, the problem of chemical risk assessment does not concern food consumers only, but also food workers in each area of production plants, including chemical and microbiological laboratories carrying on quality controls. This chapter concerns the reliable, safe, and durable management of chemicals in the food production and packaging areas on the one side, and in annexed quality control laboratories, highlighting the following points: toxicological risks; the importance of labeling; technical and material safety data sheets; risk categories (fire, explosion, unpredicted chemical reactions, etc.); safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas.

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Vorheriges Kapitel Uses of Chemicals in the Food and Beverage Industry

Nächstes Kapitel The Future of Chemicals in the Food Production Ambit

In the European Union, the following modus operandi was observed until 2007 (the CLP Regulation was issued in 2008):

E: Explosives. These substances explode under the effect of a flame or are very sensitive to shocks and friction, e.g., nitroglycerin
O: Oxidizing substances. Product able to generate fire without oxygen (O₂) input, e.g., hydrogen peroxide (H₂O₂) or potassium nitrate
F+: Extremely flammable compounds. Flash point <0 °C; boiling point <35 °C, e.g., molecular hydrogen, acetylene
F: Highly flammable compounds. Substances meeting one of the following criteria:
- Spontaneous heating and ignition at room temperature and without energy supply
- Solid, which can ignite by ignition and then continue to burn without ignition
- Liquid, having a flash point <21 °C
- Flammable gas at room temperature and atmospheric pressure
- Release of flammable gas with water (e.g., acetone)

Flammable agents (no pictogram), with 21 °C < flash point < 55 °C, with risk phrase ‘R10: Flammable’

T⁺: Very toxic compounds. Risk of serious intoxication, even fatal, by inhalation, ingestion or skin penetration even in very small quantities, e.g., hydrocyanic acid
T: Toxic substance. The same thing for: same as T⁺ but for small quantities, e.g., methanol, ammonia
X_n: Harmful compounds. Risk of intoxication by inhalation, in-management, or skin penetration, e.g., iodine, xylene, tetrachloroethylene
X_i: Irritant agents. Risk of inflammatory reaction on contact with the skin, mucous membranes, e.g., bromobenzene
C: Corrosive substance. Risk of destructive action on living tissue
N: Dangerous substance for the environment. Risk of pollution of the environment.

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Titel: The Durable Management of Chemicals in the Food Industry and Annexed Laboratories
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_3

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