Q.: What is TOXICOLOGY?

A.: Toxicology has been called the science of

poisons. In more recent years, toxicology has
focused on the study of adverse effects of
chemicals on living organisms such as plants,
animals and yes, us !).

Revision, 06-30-02

Q.: How Does a Chemical ENTER

the Body?
A.: A chemical may enter the body (= route of
entry) through the respiratory tract (inhalation), the
skin (dermal absorption), and the gastrointestinal
tract (ingestion). It is possible for a chemical to enter
the body through >1 site, and at the same time!

Hey, this information

is on the MSDSs!

Revision, 06-30-02

Q.: Where Does a Chemical GO

After Entering the Body?
A.: After a chemical enters the
body, it will pass into the
bloodstream and may be
distributed throughout the
entire body. Thus, a chemical
may reach many important
organ systems (ex: nervous
system, kidneys, reproductive
organs) in your body.

Revision, 06-30-02

Q.: How Does the Body Try to DEFEND

Itself Against Chemicals?
A.: The body generally tries to
change a more toxic, fat-loving
chemical into a less toxic, waterloving chemical. This process is
often called metabolism or
biotransformation. Our liver is
important for helping to make
this change, thus creating the
metabolites.

Revision, 06-30-02

Q.: How Much of a Chemical is TOXIC?

A.: In toxicology, it is often said that
only the dose makes the poison.
This means that any chemical
(substance) can produce adverse
health effects. It is only a question of
how much? You are more likely to
experience an adverse health effect as
the level of exposure increases and the
severity of the effect is also likely to
increase. This is often described as the
dose-response or concentrationresponse relationship.
Revision, 06-30-02

Q.: What Are Some Common INDICATORS of

Toxicity That Might be Included on an MSDS?
A.: Two of the most common
indicators (estimates) of acute
toxicity are the LD50 and the
LC50 (dose or concentration
producing 50% lethality). LD50
and LC50 values are typically
obtained from acute animal
studies. These values are given
in many textbooks and are often
included on an MSDS.
Revision, 06-30-02

Higiene
Higiene sangat luas arti dan lingkupnya
Tidak hanya berarti kebersihan saja, tetapi
menyangkut segala sesuatu yang ikut
memberikan andil dalam menjamin bahwa
produk akhir pangan itu mencapai konsumen
dalam keadaan yang paling dapat diterima
dan bergizi
Higiene: ilmu sanitasi dan kebersihan dalam
hubungannya dengan usaha-usaha menjaga
kesehatan
Revision, 06-30-02

Higiene
Kemungkinan akibat higiene diabaikan:
Makanan rusak/busuk (spoilage)
Makanan menimbulkan keracunan (food poisoning)

Sanitasi: upaya pengendalian secara terencana

terhadap bahan dasar, peralatan, lingkungan
produksi dan pekerja untuk mencegah pencemaran
hasil olah dan terlanggarnya estetika konsumen,
serta mengusahakan lingkungan kerja yang bersih,
aman dan nyaman
Revision, 06-30-02