The use of calcium carbide in food and fruit ripening: Potential mechanisms of toxicity to humans and future prospects

Authors :: Charles Okoye
Timothy Ezeorba
Innocent Uzochukwu Okagu
Emmanuel Sunday Okeke
Source :: Toxicology. 468
Publication Year :: 2021
Abstract: The global increase in the demand for ripe fruits has induced unhealthy use of toxic chemicals in fruit ripening. One of such chemicals in common use is calcium carbide (CaC

Subjects :: Aerosols
Foodborne Diseases
Food Safety
Acetylene
Fruit
Animals
Humans
Food Additives
Food Contamination
Powders
Toxicology
Drug Contamination
Arsenic

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