Occupational Exposure to Electromagnetic Fields-Different from General Public Exposure and Laboratory Studies.

The designs of in vivo, in vitro and in silico studies do not adequately reflect the characteristics of long-term occupational EMF exposure; the higher exposure levels permitted for employees are nevertheless extrapolated on this basis. Epidemiological studies consider occupational exposure only in a very general way, if at all. There is a lack of detailed descriptive data on long-term occupational exposure over the duration of the working life. Most studies reflect exposure characteristics of the general population, exposures which are long-term, but at a comparably low level. Occupational exposure is often intermittent with high peak power followed by periods with no exposure. Furthermore, the EU EMF-Directive 2013/35/EU states a demand for occupational health surveillance, the outcome of which would be of great help to epidemiologists studying the health effects of EMF exposure. This paper thus aims to outline and specify differences between public and occupational exposure and to increase the understanding of specific aspects of occupational exposure which are important for long-term health considerations. This could lead to a future protection concept against possible hazards based on adequate descriptions of long-term exposures and also include supplementary descriptive features such as a "reset time" of biological systems and accurate dose quantities.

Protection of Workers Exposed to Radiofrequency Electromagnetic Fields: A Perspective on Open Questions in the Context of the New ICNIRP 2020 Guidelines.

Workers in occupational settings are usually exposed to numerous sources of electromagnetic fields (EMF) and to different physical agents. Risk assessment for industrial workplaces concerning EMF is not only relevant to operators of devices or machinery emitting EMF, but also to support-workers, bystanders, service and maintenance personnel, and even visitors. Radiofrequency EMF guidelines published in 2020 by the International Commission on Non-Ionizing Radiation Protection (ICNIRP) may also be indirectly applied to assess risks emerging from EMF sources at workplaces by technical standards or legislation. To review the applicability and adequacy to assess exposure to EMF in occupational settings in the European Union, the most current ICNIRP guidelines on radiofrequency EMF are reviewed. Relevant ICNIRP fundamentals and principles are introduced, followed by practical aspects of exposure assessment. To conclude, open questions are formulated pointing out gaps between the guidelines' principles and occupational practice, such as the impact of hot and humid environments and physical activity or controversies around ICNIRPS's reduction factors in view of assessment uncertainty in general. Thus, the article aims to provide scientific policy advisors, labor inspectors, or experts developing standards with a profound understanding about ICNIRP guidelines' applicability to assess hazards related to radiofrequency EMF in occupational settings.

Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats.

The saponification value of fats and oils is one of the most common quality indices, reflecting the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic resonance (1H-NMR) spectra of fats and oils display specific resonances for the protons from the structural patterns of the triacylglycerols (i.e., the glycerol backbone), methylene (-CH2-) groups, double bonds (-CH=CH-) and the terminal methyl (-CH3) group from the three fatty acyl chains. Consequently, chemometric equations based on the integral values of the 1H-NMR resonances allow for the calculation of the mean molecular weight of triacylglycerol species, leading to the determination of the number of moles of triacylglycerol species per 1 g of fat and eventually to the calculation of the saponification value (SV), expressed as mg KOH/g of fat. The algorithm was verified on a series of binary mixtures of tributyrin (TB) and vegetable oils (i.e., soybean and rapeseed oils) in various ratios, ensuring a wide range of SV. Compared to the conventional technique for SV determination (ISO 3657:2013) based on titration, the obtained 1H-NMR-based saponification values differed by a mean percent deviation of 3%, suggesting the new method is a convenient and rapid alternate approach. Moreover, compared to other reported methods of determining the SV from spectroscopic data, this method is not based on regression equations and, consequently, does not require calibration from a database, as the SV is computed directly and independently from the 1H-NMR spectrum of a given oil/fat sample.

Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese.

Comparative studies on physicochemical characteristics of milk with different somatic cells count (SCC) (L-low < 400,000 cells/ml, M-medium between 500,000 and 600,000 cells/ml and H-high > 1,000,000 cells/ml) and obtained cheeses, were conducted. No significant differences between samples were found. The H SCC milk was characterized by the highest total viable count. Higher levels of proteolysis were established in cheeses made from milk with SCC exceeding 500,000 cells/ml. After 10 months of ripening and cold storage the water-soluble nitrogen in total nitrogen (WSN/TN), noncasein nitrogen in total nitrogen (NCN/TN), nonprotein nitrogen in total nitrogen (NPN/TN) and free amino groups values of the sample with the highest SCC reached 28.4 ± 0.8%, 24.8 ± 0.9%, 18.3 ± 0.9% and 83.6 ± 0.3 mg/kg respectively. The biogenic amine concentration in the cheese samples from the L and M batches remained below 10 mg/kg throughout the ripening and cold storage period. The present study established an increase in the biogenic amine content during the ripening period and the cold storage of the cheeses made from milks with high SCC (batch H). The main amines accumulated at the end of the storage period (10th month) were tyramine (31.7 ± 0.3 mg/kg), putrescine (20.5 ± 0.2 mg/kg) and cadaverine (14.6 ± 0.2 mg/kg). Histamine was not found in any of the studied cheese samples.