Risk and exposure to citric acid

This research was conducted in a company dedicated to the production and commercialization of food additives, which uses several organic chemicals such as citric acid as raw material in the production of its products. This study focuses on the production line for powdered flavorings, since it was determined that exposure to these products during some stages of the process causes various health problems to employees at the operational level.

Autorentext

Food engineer and master in safety and risk prevention at work from the Universidad Tecnológica Equinoccial UTE in Quito, Ecuador. In 2008 she is professionally linked to the food industry in Quality Control. Ten years of experience in the handling and application of organic chemicals for food additives.