THE UNIQUE PROPERTIES
Formaldehyde is a colorless gas with a special pungent odor. It is also the most common poison in indoor air pollution. The main source is building materials, TVOC is a volatile organic compound, the main source comes from combustion products such as combustion media, natural gas, smoking, cooking, and other smoke, and even building and decorative materials (such as paint and adhesives), furniture, electrical appliances, and cleaning agents.
Long-term exposure can cause chronic respiratory diseases, which can harm the liver, kidney, brain, and nervous system. It also contains a variety of carcinogens, causing nasopharyngeal cancer, colon cancer, brain tumors, and mutations in nuclear genes.
Formaldehyde has an irritating effect both on the skin and mucous membranes, causing skin itching, congestion, edema, inflammation, ulcers, asthma, etc. In severe cases, it may even cause liver damage due to hepatitis and pneumonia.
In mild cases, you may experience teary eyes, headache, nausea, vomiting, and weakness in the limbs. In severe cases, twitching, coma, and memory loss can occur.
Harmful To Next Generations
FORMALDEHYDE AND TVOC ARE HARMFUL TO FERTILITY. LONG-TERM INHALATION WILL:
• Cause sperm deformity in men and infertility in women
• Pregnant women may experience vomiting, nausea, possible poisoning during pregnancy, anemia, and an increase in miscarriages
• Hinders the growth and development of the fetus (e.g., the heart and brain) which can lead to fetal malformation and miscarriage
• Long-term inhalation in infants and young children can induce leukemia (e.g., including up to 80% of leukemia patients)
• Decreases children's intelligence and memory
• Increases the incidence of asthma
Bacteria & Viruses are Everywhere
Common human coronaviruses, usually cause mild to moderate upper-respiratory tract illnesses, like the common cold. Human coronaviruses can sometimes cause lower-respiratory tract illnesses, such as pneumonia or bronchitis. This is more common in people with cardiopulmonary disease, people with weakened immune systems, infants, and older adults. Common human coronaviruses can be transmitted between humans through respiratory droplets that infected people expel when they breathe, cough or sneeze. The viruses generally cannot survive for more than a few hours on surfaces outside a human host, but people can pick up a coronavirus from a contaminated surface for a short window of time.
Multi-drug resistant Staphylococcus aureus (MRSA) MRSA is found in the throat, nasal cavity, skin, cuts, and wounds. These pathogens cause food poisoning normally by foods that have been processed by food handlers who have skin infections or those with the bacteria in their nose; it is more commonly found in foods involving manual processing and foods that haven’t been reheated afterward (e.g., sandwiches, bakery, etc.). Other sources of food contamination include food preparation utensils and work areas. Common symptoms include vomiting, diarrhea, abdominal pain, and fever. The bacteria may lead to infections of the skin, urinary tract, wounds, and lungs. If you fail to receive proper treatment in a timely fashion, serious fatal complications may occur, such as dehydration, septicemia, necrosis, and fasciitis, etc.
Escherichia coli (Escherichia or E. coli) E. coli mainly inhabit the large intestine of warm-blooded animals and can be spread into many natural ecological environments with the discharge of the host. Once E. coli leave the host’s intestine, it is usually eliminated and dies. Fecal mouth infection is the main route of infection of pathogenic strains. When bacteria leave the intestine and enters the urinary tract, it can cause infection; when bacteria enter the abdominal cavity due to perforations caused by ulcers, etc., it usually leads to fatal peritonitis infection. Certain strains of E. coli are toxic (some of which resemble toxins that cause dysentery). Eating contaminated meat can cause food poisoning (usually due to contamination during slaughter, storage, and sales, or the food is not fully cooked). The severity of the disease can vary widely, especially for children, the elderly, and immunocompromised patients.
Salmonella are pervasive in hospitals, schools, nursing homes, and many other gathering places. The pathogens are often found in domestic and wild animals. They are common in food animals (e.g., poultry, pig, and cattle) and pets such as cats, dogs, and turtles. Salmonella is a common pathogenic virus that causes food poisoning in foods like raw meat, poultry, non-sterilized milk, and raw eggs/egg products. Common symptoms include vomiting, diarrhea, abdominal pain, and fever. If proper treatment is not sought, serious fatal complications (dehydration and septicemia) although rare may occur.
Legionella can cause Legionnaires' disease; it exists in a variety of environments, especially in warm water at 20-45 degrees Celsius or 68-113 degrees Fahrenheit. It can survive in different water sources, such as water tanks, hot and cold water systems, hot tubs, water fountains, and home respiratory medical equipment. Patients can become infected by inhaling contaminated water and mist or dealing with garden soil and compost. Men, seniors (especially over 50 years old), smokers, alcoholics, chronically ill patients (such as cancer, diabetes, chronic lung disease or kidney disease), and those with weakened immunity have a higher risk of illness. The incubation period is about 2-10 days. The main symptoms include fever, dry cough, difficulty breathing, fatigue, headache, muscle pain, abdominal pain, and diarrhea. In severe cases, neurological symptoms (such as delirium), respiratory failure, and death can occur. Some patients infected with Legionella may only have short-term and spontaneous fever symptoms. This type of non-pneumonic condition is called "Pontiac fever.”
H1N1 stands for hemagglutinin type 1 and neuraminidase type 1. It is composed of the genetic material of human and swine avian influenza. The H1N1 novel influenza virus is a disease infected in pigs and is related to the influenza A virus. Influenza A H1N1 virus can be transmitted through droplets and contact infection, with an incubation period of half a day to three days, and up to seven days. Patients with Influenza A H1N1 flu may have a high fever (above 37.8°C or 100.04°F), headache, systemic muscle aches, joint pain, obvious fatigue, cough, sore throat, and nasal congestion. 25% of patients have diarrhea, vomiting, and dysentery symptoms.
Listeria is common in the natural environment (such as soil or water). It can also be found in contaminated and uncooked foods such as vegetables, raw meat, and milk that has not been pasteurized. Processed foods such as soft cheeses and frozen meats may also be contaminated during preparation. Listeria can survive in low-temperature environments and reproduce in contaminated frozen food. The cooking process can kill listeria. If a woman is pregnant, the bacteria can also be passed from the mother through the placenta to the fetus or the birth canal to the newborn baby. The incubation period is about 3 to 70 days, and symptoms usually appear 3 weeks after infection. Patients usually have a fever, headache, and sometimes gastrointestinal symptoms, such as nausea, vomiting, and diarrhea. Some people may experience serious complications such as meningoencephalitis or sepsis. Pregnant women, newborn babies, the elderly, chronically ill patients or people with weakened immune systems are at higher risk of infection.
Hand-Foot-and-Mouth disease is common in children, usually caused by enteroviruses such as Coxsackie virus and enterovirus 71. Hand-foot-and-mouth disease is of great concern because it is more likely to cause serious complications (such as viral meningitis, encephalitis, polio-like paralysis, etc.) and even death. The peak period of this disease is generally from early summer to autumn, with a small peak in winter. The disease is mainly spread by touching the patient's nose or throat secretions, saliva, pierced blisters or feces, or touching contaminated objects. Patients are most infectious in the first week of illness, and the virus can survive in their stool for several weeks. The incubation period is about 3-7 days. Most patients have mild symptoms and heal by themselves within 7-10 days. In the early stages of the disease, fever, loss of appetite, fatigue, and sore throat usually occur. One to two days after the fever, painful blisters will appear in the mouth. These blisters look like small red spots at first, and then ulcers will form. The ulcers are usually located on the inside of the tongue, gums, and cheeks of the mouth. In addition, the palms and soles, even the buttocks and genitals may be itchy and sometimes break out in rashes with small blisters. People with hand-foot-and-mouth disease may also have no symptoms or only display limited symptoms such as rashes or oral ulcers. After the patient is cured, antibodies will be produced to the corresponding enteroviruses, but in the future, they can still be infected with the disease caused by other enteroviruses.