Garlic can act as what type of hazard?

Garlic is primarily known for its culinary and medicinal uses, but it can also be associated with specific health hazards under certain conditions. As an asphyxiant, garlic in high concentrations—as might occur in certain industrial applications or in large unventilated spaces—can displace oxygen in the air. When the oxygen level in a confined space is reduced, it can create a suffocating environment, leading to asphyxiation for those exposed. Garlic contains compounds that contribute to odors and can affect air quality in such situations, hence the classification.

Being aware of how different substances like garlic can influence air quality and affect respiratory health is crucial for ensuring safety in environments where these substances are present. Understanding this can help in implementing proper safety measures and ventilation in workplaces. Compared to other hazards like explosive, flammable, or toxic, the specific context in which garlic poses an asphyxiation risk is more nuanced and often less recognized in typical discussions.