KEITH HARRIS APRICOT FLAVOUR
Flammability | 1 | |
Toxicity | 1 | |
Body Contact | 2 | |
Reactivity | 0 | |
Chronic | 2 | |
SCALE: Min/Nil=0 Low=1 Moderate=2 High=3 Extreme=4 |
Food flavouring.
"food flavouring concentrate", flavourant
None
Although ingestion is not thought to produce harmful effects, the material may still be damaging to the health of the individual following ingestion, especially where pre- existing organ (e.g. liver, kidney) damage is evident. Present definitions of harmful or toxic substances are generally based on doses producing mortality (death) rather than those producing morbidity (disease, ill-health). Gastrointestinal tract discomfort may produce nausea and vomiting. In an occupational setting however, ingestion of insignificant quantities is not thought to be cause for concern. Considered an unlikely route of entry in commercial/industrial environments.
There is some evidence to suggest that this material can causeeye irritation and damage in some persons. The material may be irritating to the eye, with prolonged contact causing inflammation. Repeated or prolonged exposure to irritants may produce conjunctivitis.
The material is not thought to produce adverse health effects or skin irritation following contact (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable gloves be used in an occupational setting. The material may cause skin irritation after prolonged or repeated exposure and may produce on contact skin redness, swelling, the production of vesicles, scaling and thickening of the skin.
Inhalation may produce health damage*. The material is not thought to produce respiratory irritation (as classified using animal models). Nevertheless inhalation of the material, especially for prolonged periods, may produce respiratory discomfort and occasionally, distress. Not normally a hazard due to non-volatile nature of product. Not normally a risk due to low vapor pressure at ambient temperatures. Inhalation hazard is increased at higher temperatures.
Principal routes of exposure are by accidental skin and eye contact and by inhalation of vapors especially at higher temperatures. Indicators are that short term exposure to the material by all routesis not harmful.