I work in a large American supermarket chain, in the deli. As such, I have on several occasions seen meats turn grey, from what I attributed to being a mechanism of the harsh 24/7 lighting, bright CFLs in close proximity to product. I'm in honors University as a chemist. And I also have seen enough packaging failures to differentiate between the salame turning grey from light and mold or whatever else.
Today, I heard that CFLs emit radiation besides what is fluoresced into light. Speculation in the study was regarding whether or not said radiation posed a harm to humans. The results indicated that CFLs' radiation was not in dangerous quantities for humans, but I'm curious about these meats.
The samples always came from the front stock of the open-front refrigerator, so the temperature of the item may, in addition to exposure to greatest light, may likewise fluctuate greater throughout the day than those product deep in the open-front refrigerator.
The discolored samples all came from perfect products I stocked myself but within their shelf lives appeared to be discolored or likewise bleached by the light. I have seen that this anomaly is not localized to any position except cases with bright CFL lighting. Any insights?
Submitted October 19, 2017 at 02:50PM by Harry_Fraud http://ift.tt/2zlRQs3 AskEngineers
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