Chapter 1
Chemicals in the Food and Beverage
Industry: An Introduction
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.
Keywords Chemical risk · Endocrine disruptor · European Union · Occupational
exposure limit · Pollution · Threshold limit value · Toxicology
Abbreviations
ATA
American Tinnitus Association
AISS
Association Internationale de la Sécurité Sociale
AEV
Average exposure value
CO 2
Carbon dioxide
CMR
Carcinogenic, mutagenic, reprotoxic
CCHST
Centre canadien d’hygiène et de sécurité au travail
CNRS
Centre National de la Recherche Scientifique
CAS
Chemical abstracts service
DCA
Dangerous chemical agent
EU
European Union
SSTI
Fédération régionale des services de santé au travail interentreprises
FAO
Food and Agriculture Organization of the United Nations
DGUV
German Social Accident Insurance
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_1
1
Chemicals in the Food and Beverage
Industry: An Introduction
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.
Keywords Chemical risk · Endocrine disruptor · European Union · Occupational
exposure limit · Pollution · Threshold limit value · Toxicology
Abbreviations
ATA
American Tinnitus Association
AISS
Association Internationale de la Sécurité Sociale
AEV
Average exposure value
CO 2
Carbon dioxide
CMR
Carcinogenic, mutagenic, reprotoxic
CCHST
Centre canadien d’hygiène et de sécurité au travail
CNRS
Centre National de la Recherche Scientifique
CAS
Chemical abstracts service
DCA
Dangerous chemical agent
EU
European Union
SSTI
Fédération régionale des services de santé au travail interentreprises
FAO
Food and Agriculture Organization of the United Nations
DGUV
German Social Accident Insurance
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
R. Chaib and M. Barone, Chemicals in the Food Industry,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-42943-0_1
1