At the first signs of discomfort work should be stopped. An immediate stay in the open air will then usually dispel the poisonous symptoms.
If, notwithstanding this, severe symptoms develop, oxygen inhalation should be commenced forthwith and medical aid called in.
Production of Vegetable Foods and Luxuries
(See also p. [154])
Measures for the prevention of industrial poisoning have to be thought of in connection with drying processes (by smoke gases, carbon dioxide, and carbonic oxide), many processes of preserving (use of sulphur dioxide, &c.), and fermentation (accumulation of carbonic acid).
In breweries the use of kilns allowing fire gases to enter the drying-rooms formerly caused carbonic oxide and carbonic acid poisoning. The general introduction of hot air kilns provided with mechanical malt-turning apparatus should be insisted on, and is in keeping with progress in technical methods.
The accumulation of carbonic acid in the malting cellars can be prevented in the same way as in a distillery.
If ammonia is used for refrigeration, precautions are necessary so that, in the event of leakage or bursting of pipes, the workers may escape. Naturally the imperviousness of the freezing system must be guaranteed.
Oppression and danger to the health of the workers is occasionally caused by the development of gases in the coating of barrels with pitch, partly preventable by the use of pitching machines.
In the production of spirits carbonic acid poisoning can occur from accumulation of carbonic acid in the fermentation cellars. These should be thoroughly ventilated and in view of the heaviness of the gas, openings for ventilation should always be located at the floor level.