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A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Per- and polyfluoroalkyl substances are a group of synthetic organofluorine chemical compounds that have multiple fluorine atoms attached to an alkyl chain. Different organizations use different definitions for PFAS, leading to estimates of between 8,000 and 7 million chemicals within the group.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
An aerosol is a suspension of fine solid particles or liquid droplets in air or another gas. [1] Aerosols can be generated from natural or human causes. The term aerosol commonly refers to the mixture of particulates in air, and not to the particulate matter alone. [2] Examples of natural aerosols are fog, mist or dust.
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ESPs charge and remove incoming aerosol particles from an air stream by employing a non-uniform electrostatic field between two electrodes, and a high field strength. This creates a region of high density ions, a corona discharge, which charges incoming aerosol droplets, and the electric field deposits the charges particles onto a collection ...
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I have to admit, I actually feel like a better mom when I buy snacks for my kids in packages touting organic ingredients, real fruit juice and a year's supply of vitamins and minerals. "Healthy ...