Organised with www.hesiglobal.org
Contact: membry@hesiglobal.org
This webinar, sponsored by the African Continental Association for Food Protection (ACAFP) will feature Professor Keith Warriner, Department of Food Science, University of Guelph, Canada. The webinar platform is provided in-kind by the Health and Environmental Sciences Institute (HESI).
The African affiliate was established in 2013 as the African Association for Food Protection (AAFP) and consists of food safety professionals, students, government workers, and professors from the continent of Africa and/or committed to educating proper food safety skills and procedures across the continent.
In early 2017, the affiliate was re-established as the African Continental Association for Food Protection (ACAFP) because the IAFP already had another affiliate with the acronym AAFP, and was registered as a non-profit in the United States. Unlike other IAFP affiliates who represent one state or country, the ACAFP aims to represent food safety interests across the continent of Africa, crossing national borders and expanding educational resources to the growing number of food safety professionals in Africa.
They are the most remarkable molecule you’ve never heard of. They are the reason the Earth’s atmosphere does not accumulate most chemicals (other than a handful of greenhouse gases). Hydroxyl radicals are non-toxic to humans, animals, and plants, yet they kill bacteria, virus, and mold. Because they are naturally occurring there are no regulatory issues with deploying hydroxyl radicals.
Note: There are actually four types of hydroxyl radicals: atmospheric, in-vivo, chemical, and
interstellar. This article only discusses atmospheric hydroxyls. In-vivo refers to hydroxyls that are formed inside the human body. They are formed through a Fenton reaction as a body’s response to severe diseases. Interstellar are simply hydroxyls in outer space.
Why should you care about atmospheric hydroxyl radicals?
Note: There are actually four types of hydroxyl radicals: atmospheric, in-vivo, chemical, and
They destroy volatile organic chemicals (VOCs). They destroy viruses. They destroy bacteria. They destroy mold. Hydroxyl radicals destroy these chemicals and micro-organisms throughout indoor air and on surfaces. They do not penetrate liquids or solids, which makes them ideal for food & beverage, drug manufacturing, research facilities, hospitality facilities, and many other environments.
Because hydroxyl radicals destroy VOCs and micro-organisms they can reduce downtime costs for sanitation, improve indoor air quality for the health and safety of employees, and improve product quality so more products can be sold at lower costs. In healthcare settings, hydroxyl radicals can reduce the incidence of infections, which lowers costs and improves patient health and throughput.
Because hydroxyl radicals destroy VOCs and micro-organisms they can reduce downtime costs for sanitation, improve indoor air quality for the health and safety of employees, and improve product quality so more products can be sold at lower costs. In healthcare settings, hydroxyl radicals can reduce the incidence of infections, which lowers costs and improves patient health and throughput.
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