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"Actually, the plaintiff in this case was quite compelling in proving the carcinogenic effect not based on epidemiological inevitability."
No, actually not. What the plaintiff, or in this case the plaintiff's lawyers, did, was convince a jury of lay people that correlation = causation.
But on your direct question, understand that carcinogenicity of any chemical is a combination of the concentration of the chemical, the exposure potential and route of the chemical, its innate carcinogenicity, and the duration and frequency of exposure. In the case of the chemical(s) that you're concerned about, beta cyflurin and imidacloprid (Bayer insecticide), the innate carcinogenicity is low (very low), the exposure potential is also very low (neither will readily absorb through skin, neither is appreciably volatile, and presumably you're not a complete dumb monkey and aren't going to drink it), and probably most importantly, the exposure duration and frequency is vanishingly low.
Keep in mind that when you eat preserved meat - any preserved meat, such as bacon, salami, sausage, pepperoni, beef jerky, etc... you're ingesting a known carcinogen. This known carcinogen is used to preserve meat products and prevent a far, far, far more serious danger, and that's that such products that don't contain sodium nitrite are a really serious risk of supporting clostridium botulinum. That's an organism that causes botulism poisoning, and ingested in sufficient quantity, is uniformly fatal.
No, actually not. What the plaintiff, or in this case the plaintiff's lawyers, did, was convince a jury of lay people that correlation = causation.
But on your direct question, understand that carcinogenicity of any chemical is a combination of the concentration of the chemical, the exposure potential and route of the chemical, its innate carcinogenicity, and the duration and frequency of exposure. In the case of the chemical(s) that you're concerned about, beta cyflurin and imidacloprid (Bayer insecticide), the innate carcinogenicity is low (very low), the exposure potential is also very low (neither will readily absorb through skin, neither is appreciably volatile, and presumably you're not a complete dumb monkey and aren't going to drink it), and probably most importantly, the exposure duration and frequency is vanishingly low.
Keep in mind that when you eat preserved meat - any preserved meat, such as bacon, salami, sausage, pepperoni, beef jerky, etc... you're ingesting a known carcinogen. This known carcinogen is used to preserve meat products and prevent a far, far, far more serious danger, and that's that such products that don't contain sodium nitrite are a really serious risk of supporting clostridium botulinum. That's an organism that causes botulism poisoning, and ingested in sufficient quantity, is uniformly fatal.