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1 Chemicals in the Food and Beverage Industry: An Introduction
metabolized or not, either bind to organs or are eliminated in urine (kidneys), feces
(intestines), or exhaled air (lungs).
It should also be noted that OEL differs for the same chemical depending on the
country. In addition, there is one OEL only for one chemical in one country. These
national differences can be explained by the fact that interested nations are following
different OEL development processes. In addition, the OEL setting incorporates not
only technical and scientific criteria but also social, political, and economic criteria
(DGUV 2020).
1.7 Chemicals in the Workplace
Toxicity risks arise primarily from the physicochemical properties of the peculiar
products (molecule and/or physical form). The chemical composition of the substance is often decisive, but harmful effects on one or more physiological functions
do not depend only on the molecular structure of the product.
Silica, for example, is inert, but it becomes dangerous only when it is inhaled into
fine particles. As an example, silica powder can be used as an antistacking agent in
certain sliced cheeses under modified atmosphere. In this situation, particle sizes can
mainly determine the toxicity—the entering is by ingestion or by inhalation (Merget
et al. 2002). Similarly for fibers, for example asbestos, the risk is more related to the
physical structure of the fiber than to its chemical structure.
Depending on the nature of the occupational activities and occupational hygiene
behaviors, workers may be exposed to chemicals through several access routes:
1. Inhalation by inhalation to the pulmonary alveoli
2. Skin contact and penetration (such as certain alkaline detergents for sanitization
purposes in food industries)
3. Oral ingestion and swallowing.
Chemicals can take different physical forms: solid (particles and dust), liquids
(including fogs), gaseous (including vapors), and mixed (including fumes). The
severity of exposure to toxic risks depends on (Hellman 2003; Stellman 1998):
(1) The intrinsic toxicity of the concerned chemical, tending to increase with hydrocarbon number, length and thickness of fibers, the reduced dimension of dust
particles, etc.
(2) The chemical family (aromatic hydrocarbons and alcohols)
(3) The volatility. The lightest and the most volatile is the compound, the higher
the supposed toxicity
(4) Concentration, frequency, localization (localized, systemic events), and duration
(acute and chronic) of exposure
(5) The route of exposure (respiratory, cutaneous, ocular, or digestive options)
(6) The nature of toxic effects (irritant, sensitizing, asphyxiating, carcinogenic
options)
1 Chemicals in the Food and Beverage Industry: An Introduction
metabolized or not, either bind to organs or are eliminated in urine (kidneys), feces
(intestines), or exhaled air (lungs).
It should also be noted that OEL differs for the same chemical depending on the
country. In addition, there is one OEL only for one chemical in one country. These
national differences can be explained by the fact that interested nations are following
different OEL development processes. In addition, the OEL setting incorporates not
only technical and scientific criteria but also social, political, and economic criteria
(DGUV 2020).
1.7 Chemicals in the Workplace
Toxicity risks arise primarily from the physicochemical properties of the peculiar
products (molecule and/or physical form). The chemical composition of the substance is often decisive, but harmful effects on one or more physiological functions
do not depend only on the molecular structure of the product.
Silica, for example, is inert, but it becomes dangerous only when it is inhaled into
fine particles. As an example, silica powder can be used as an antistacking agent in
certain sliced cheeses under modified atmosphere. In this situation, particle sizes can
mainly determine the toxicity—the entering is by ingestion or by inhalation (Merget
et al. 2002). Similarly for fibers, for example asbestos, the risk is more related to the
physical structure of the fiber than to its chemical structure.
Depending on the nature of the occupational activities and occupational hygiene
behaviors, workers may be exposed to chemicals through several access routes:
1. Inhalation by inhalation to the pulmonary alveoli
2. Skin contact and penetration (such as certain alkaline detergents for sanitization
purposes in food industries)
3. Oral ingestion and swallowing.
Chemicals can take different physical forms: solid (particles and dust), liquids
(including fogs), gaseous (including vapors), and mixed (including fumes). The
severity of exposure to toxic risks depends on (Hellman 2003; Stellman 1998):
(1) The intrinsic toxicity of the concerned chemical, tending to increase with hydrocarbon number, length and thickness of fibers, the reduced dimension of dust
particles, etc.
(2) The chemical family (aromatic hydrocarbons and alcohols)
(3) The volatility. The lightest and the most volatile is the compound, the higher
the supposed toxicity
(4) Concentration, frequency, localization (localized, systemic events), and duration
(acute and chronic) of exposure
(5) The route of exposure (respiratory, cutaneous, ocular, or digestive options)
(6) The nature of toxic effects (irritant, sensitizing, asphyxiating, carcinogenic
options)