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According to the Food and Agriculture Organization (FAO), a division of the United Nations, the worldwide maximum tolerated levels of aflatoxin B 1 was reported to be in the range of 1–20 μg/kg (or .001 ppm - 1 part-per-billion) in food, and 5–50 μg/kg (.005 ppm) in dietary cattle feed in 2003.
The value of 615 ppm above the outdoor concentration indicates approximately 15 cubic feet per minute of outdoor air per adult occupant doing sedentary office work where outdoor air contains over 400 ppm [123] (global average as of 2023). In classrooms, the requirements in the ASHRAE standard 62.1, Ventilation for Acceptable Indoor Air Quality ...
Air pollution can cause diseases, allergies, and even death to humans; it can also cause harm to other living organisms such as animals and crops, and may damage the natural environment (for example, climate change, ozone depletion or habitat degradation) or built environment (for example, acid rain). [2]
Shellfish allergies are highly cross reactive, but its prevalence is much higher than that of fish allergy. Shellfish allergy is the leading cause of food allergy in U.S adults. [31] As of 2018 six allergens have been identified to prawn alone; along with crab, it is the major culprit of seafood anaphylaxis. [13]
The primary standard was set at 9 ppm averaged over an 8-hour period and 35 ppm over a 1-hour period. [10] The majority of CO emitted into the ambient air is from mobile sources. The EPA has reviewed and assessed the current scientific literature with respect to CO in 1979, 1984, 1991, and 1994. [11]
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Food allergens account for about 90% of all allergic reactions. [16] The most common food allergens include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat, [17] which are referred to as "the big eight", and are required by US law to be on labels of foods that contain those foods. [18]
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