What is the maximum permissible level of morpholine in steam that may contact food products?

The maximum permissible level of morpholine in steam that may contact food products is set at 10 parts per million (ppm). This limit is established to ensure food safety and maintain public health standards, as morpholine can pose health risks if ingested or if food products are contaminated by it. The 10 ppm threshold reflects regulatory guidelines aimed at minimizing exposure to potentially harmful substances while allowing for the practical usage of certain chemicals in food processing systems.

Setting the permissible level at 10 ppm takes into account both the safety of food products and the functionality of steam in the food processing industry. This balance is critical for ensuring that food remains safe for consumption without significantly compromising the operational efficiency of steam systems used in food production.