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Pyridinium perbromide (also called pyridinium bromide perbromide, pyridine hydrobromide perbromide, or pyridinium tribromide) is an organic chemical composed of a pyridinium cation and a tribromide anion. It can also be considered as a complex containing pyridinium bromide—the salt of pyridine and hydrogen bromide—with an added bromine (Br ...
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.
The reaction of pyridine with bromomethyl ketones gives the related pyridinium salt, wherein the methylene group is highly acidic. This species undergoes a Michael-like addition to α,β-unsaturated carbonyls in the presence of ammonium acetate to undergo ring closure and formation of the targeted substituted pyridine as well as pyridinium ...
As for the foods that fall under the high-risk category, the AOA reports that undercooked chicken comes in at No. 1, followed by fresh produce, meat, fish, shellfish, eggs, mayo, dairy items and ...
Pyridinium refers to the cation [C 5 H 5 NH] +. It is the conjugate acid of pyridine . Many related cations are known involving substituted pyridines, e.g. picolines, lutidines, collidines.
Under Australian regulations, the following are examples of potentially hazardous foods: Raw and cooked meat or foods containing meat, such as casseroles, curries and lasagne; Dairy products, for example, milk, custard and dairy based desserts; Seafood (excluding live seafood); Processed fruits and vegetables, for example, salads;
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity , lowering the water activity or redox potential , or the presence of preservatives .
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.