Increased consumer demand for low fat food and natural flavours have fuelled the production of genetically engineered flavourings and fragrances. This modification in the enzyme protein may alter the enzymes allergenic properties and thus leave workers more susceptible to developing hypersensitivity to them. Enzymes and artificial enzymes are known to be potential sensitisers and are […]
Formaldehyde and the Irish Wake
Embalming is a widespread practice in Ireland due to the public expectation that they will be able to view the deceased as well as the length of time it takes to round up people for a funeral. The use of formaldehyde in the embalming process was brought to light again in recent months following […]
