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“so high that they pose a risk of the consumer developing acute poisoning” That seems odd. I would expect it to be potentially dangerous from extreme irritatio
by jfengel 2y ago
“so high that they pose a risk of the consumer developing acute poisoning”
That seems odd. I would expect it to be potentially dangerous from extreme irritation, but I wouldn't think that was "poisoning". An amount required to be "poison" would be inedible.
Perhaps he's speaking loosely, or the definition of "poison" used by regulators is different from what I expected.
- HeatrayEnjoyer 2y agoWhat is you definition of poisoning? Fatality is not necessary to be a poison.
- jfengel 2y agoI think of poisoning as more systemic, less topical. Capsaicin acts as soon as it touches something. I don't know if it enters the bloodstream or not, but since people eat it without more than a surface irritation, I would think that a quantity enough to cause systemic damage would be far too concentrated to touch, much less eat.
- steanne 2y agoi can tell you from experience with a housemate's cooking that that includes capsaicin in cooking fumes touching lung tissue.
- deleted 2y ago[deleted]