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External sources (not reviewed)

Acetaminophen is useful for both pain and fever for those unable to take NSAIDS but does not help inflammation (swelling).

Its use in human medicine was later banned due to toxicological concerns and lack of efficacy.

It is therefore important for the industry to continue closely monitor the manufacturing process, identify potentially problematic conditions and develop methods that would prevent or reduce the formation of EC and maintain EC contamination at the lowest level possible during processing and storage.

The Board also recommends that the Government of China and other Governments that are not already doing so closely monitor phenylacetic acid esters and the esters of other scheduled organic acids (i.e. anthranilic acid andN -acetylanthranilic acid) in the same way as they monitor the acids themselves.

Total exposure for an individual was obtained by summing EC exposures from all food items investigated.

The formerhad the highest level of EC contamination but very low consumption value even for the high consumers, while the latter had the highest consumption value but very low level of EC contamination.

On the basis of the EC levels measured in this [...]

The study would be of value to both the local and international community, for providing first-hand information on the level of contamination of EC in the commonly consumed local fermented foods in Hong Kong, for assessment of the associated health risk of dietary exposure to EC of the local population, and for submission of the EC contamination data to the JECFA database.

In grape wine, the rate of formation has been observed to increase significantly above 38°C while less increment was expected below 20°C, the usual temperature of wine cellars.

Considering that a number of test samples had EC levels below the detection limit and the median EC values were in most cases lower than the mean EC values (Annex II), the mean EC values were used for exposure estimate as a conservative approach for the protection of public health.

Increasing both the number of food items and the number of samples per individual food commodity for laboratory analysis could provide a more comprehensive coverage and a more precise estimate of the range and average EC concentration of fermented foods in the Hong Kong market.

[...] of chemicals, such as butylacetate, butylglycolether, butylacrylate and aminoresins.

While previous studies carriedout overseas mainly focused on food items of the Western diet, no comprehensive studies on the level of contamination by EC in commonly consumed local fermented foods and beverages have been conducted.

Therefore, the net quantity of fermented foodstuff consumed and hence the actual exposure to EC from the group “fermented cereals and grains products” would likely be substantially lower and contribute a much smaller percentage to the total EC exposure.

Internationally, major reduction in the level of EC contamination over the past years has been achieved using two approaches: i) by reducing the concentration of the main precursor substances in the food or beverage; and ii) by reducing the tendency for these substances to react to form cyanate, e.g. by the exclusion of light from bottled stone-fruit brandies.

The rubber (urethane) band maybe stained by [...]

Nine major food groups were included in this study, namely (i) fermented cereals and grains products (bread/rolls/buns and crackers); (ii) legumes (fermented soy products); (iii) preserved/dried vegetables; (iv) meat products (fermented pork products); (v) fermented dairy products; (vi) fermented fish products; (vii) condiments and sauces; (viii) non-alcoholic beverages; and (ix) alcoholic beverages.

[...] [...] recoveriesof theethyl carbamate in Chinese [...]

[...] HCFCs in the XPS and PU foam subsectors will be 23 and 30 per cent of thebaseline respectively (phase-out being expressed as a percentage of the sector baseline i.e., the [...]