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Potassium chloride is used in some de-icing products designed to be safer for pets and plants, though these are inferior in melting quality to calcium chloride. It is also used in various brands of bottled water. [citation needed] Potassium chloride was once used as a fire extinguishing agent, and in portable and wheeled fire extinguishers.
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.
Potassium chloride – mineral salt; Potassium citrates – food acid; Potassium ferrocyanide – anti-caking agent; Potassium fumarate – food acid; Potassium gluconate – stabiliser; Potassium hydrogen sulfite – preservative, antioxidant; Potassium hydroxide – mineral salt; Potassium lactate – food acid; Potassium malate – food acid
Potassium lactate may also be used to reduce sodium levels in food products and is commonly used in meat and poultry products. [12] The recommended daily allowance of potassium is higher than that for sodium, [ 13 ] yet a typical person consumes less potassium than sodium in a given day. [ 14 ]
The use of a salt substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends daily potassium intake of not less than 3,510 mg. [ 18 ] Government interventions such as food product reformulation and food procurement policy ...
Chemical hazards are usually classified separately from biological hazards (biohazards). Chemical hazards are classified into groups that include asphyxiants, corrosives, irritants, sensitizers, carcinogens, mutagens, teratogens, reactants, and flammables. [1] In the workplace, exposure to chemical hazards is a type of occupational hazard.
The foods within the bland diet are lower in fiber and fat, while also having a more neutral flavor and smell. These include:, Lean proteins prepared with little to no fat and with mild seasoning.
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...