Section 1 - CHEMICAL PRODUCT AND COMPANY IDENTIFICATION

PRODUCT NAME

KINGFOOD MUSHROOM 1/2" DICED, FREEZE DRIED P-2097

NFPA

PRODUCT USE

Food additive.

SYNONYMS

"dried mushroom powder", "food additive"

Section 2 - HAZARDS IDENTIFICATION

CANADIAN WHMIS SYMBOLS

EMERGENCY OVERVIEW

RISK

POTENTIAL HEALTH EFFECTS

ACUTE HEALTH EFFECTS

SWALLOWED

  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.  Use in food, and as food additive indicates high degree of tolerance.  

EYE

  Although the material is not thought to be an irritant, direct contact with the eye may produce transient discomfort characterized by tearing or conjunctival redness (as with windburn).  

SKIN

  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.  

INHALED

  The material is not thought to produce adverse health effects or irritation of the respiratory tract (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable control measures be used in an occupational setting.  

CHRONIC HEALTH EFFECTS

  There is some evidence that inhaling this product is more likely to cause a sensitization reaction in some persons compared to the general population.  

  Principal routes of exposure are usually by inhalation of generated dust and skin contact/eye contact.  Allergic reactions among eight factory workers exposed to dried mushroom  dust during the preparation of mushroom soup were investigated. The  workers developed symptoms of rhinorrhea, dyspnea and wheezing while  preparing dried mushroom soup. Skin tests with dried mushroom extract  produced immediate positive reactions in five workers, and bronchial  challenge with mushroom dust caused a more than 30% decrease in forced  expiratory volume in 1 second in four of the workers. No significant  quantities of bacteria or fungi were found in the dried mushroom material,  indicating that the mushroom itself was the primary allergen. The workers  developed a type-I hypersensitivity reaction to the mushroom dust.                        [NIOSHTIC]