[just00jake]

Actually my understanding is that it is not recommended around food being prepared to eat, and it also doesn’t suggest a person being exposed for more than 4 hours at a time. Because of the smell being overwhelming over to much time. But it is labeled to be used in food storage areas as well as food cultivation areas. It suggests that aside from the direct breathing of the active unit that any trace of the product is not existent after ventilation. I’m not a scientist or a doctor so I’m not claiming that any concerns that may be brought to are not valid. I appreciate the objectivity because I’m learning as well. Their presence is not detectable aside from seeing them so they are not overwhelming or anything. And from my understanding of you remove them prior to the drying process any remnants of the product will dissipate long before drying is complete. I appreciate the input though please don’t take my response as a rebuttal to your comments, in just trying to explain my experience a bit more thoroughly. Thank again