Research on Residual Risk of Food Contact Material and Detergent – Part I: Health Risks associated with the Ingridents of Food Detergent

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Project title/計畫英文名

Project Number/計畫編號

MOHW103-FDA-31602-1

Translated Name/計畫中文名

「食品接觸物件材質及洗潔劑殘留風險研究」-分項計畫一：洗潔劑內含成分風險研究

Project Principal Investigator/計畫主持人

SHIH-WEI TSAI

Funding Organization

Food and Drug Administration, MOHW

Website

link

Start date/計畫起

01-03-2014

Expected Completion/計畫迄

12-12-2014

摘要：依據食品衛生管理法，所謂食品用洗潔劑，係指直接使用於清潔食品、食品器具、食品容器及食品包裝之物質。食品清潔與食品之安全衛生有直接的相關，而食品用洗潔劑廣泛地使用於餐廳及食品工廠，在一般家庭中亦被視為清洗用具及洗滌蔬果之必需品。目前市面上的食品用洗潔劑品牌眾多，且使用之原料與添加物不盡相同；而為防止使用洗潔劑時其內含成份等殘留於食品或食品器具當中，並經由攝食途徑進入人體造成傷害，對食品用洗潔劑之成份所可能造成的相關健康風險進行評估應有其必要性。行政院衛生福利部雖訂有「食品用洗潔劑衛生標準」，但對於各式市售產品中香料的成份與種類、洗潔劑的製造過程及民眾認知等問題，目前國內尚無完整的調查資料。因此，本計畫的目的係自源頭加強製造食品用洗潔劑時之衛生管理，並進行其原料或添加物之相關健康風險評估。此外，亦將針對末端成品進行檢測，同時建立政府機關與業者及消費者溝通之平台，並彙整研究結果以作為後續修訂相關衛生標準之參考。本研究首先將檢驗與分析食品用洗潔劑中的香料成份，進而評估可能的健康風險。另一方面，本研究亦將進行訪視及問卷調查；而除了針對「食品良好衛生規範」輔導相關製造廠商之外，同時亦將探討民眾對於食品用洗潔劑的使用認知，並透過專家會議與宣導會之舉辦，彙整意見以提供相關政府單位更新或訂定規範之參考。
Abstract: According to the ‘Act of Governing Food Sanitation’, food detergents are defined as the substances which can be utilized to clean food, food containers, appliances and packing. The usage of detergents is needed for the dish cleaning and it is directly relative to the safety of food. There are many different kinds of food detergents which are commercially available. However, people’s health might be affected by the detergents if the ingredients contain hazardous chemicals. In order to promote public health and also to improve the quality of living, the associated analysis for food detergents is a must.In this study, the ingredient analysis of detergents will be performed to assess the health risks possibly caused by the fragrances. Since there is currently not enough information regarding the sources and ingredients of the associated materials contained in detergents in Taiwan, efforts will be made to fill the knowledge gap. Besides, site visits to the detergent manufactueres will be performed to evaluate the feasibitliy of enforcing Good Hygienic Practices (GHP) in the future. On the other hand, questionnaire will be administrated to general public to collect the information regarding their daily detergent using. In addition, experts from governmental agencies and manufactures will be invited to join a special forum to initiate a proposal for better quality of detergent manufacturing in the future.

Keyword(s)

食品用洗潔劑
成份風險分析
香料
食品良好衛生規範
Food detergents
Health risk analysis of ingredients
Fragrances
Food good hygienic practices

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Research on Residual Risk of Food Contact Material and Detergent – Part I: Health Risks associated with the Ingridents of Food Detergent

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