Residual Risk Research of Food Contact Material and Detergent

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Project title/計畫英文名

Project Number/計畫編號

DOH102-FDA-31603

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

Project Principal Investigator/計畫主持人

SHIH-WEI TSAI

Funding Organization

Food and Drug Administration, MOHW

Co-Investigator(s)/共同執行人

黃奇安

Website

link

Start date/計畫起

01-01-2013

Expected Completion/計畫迄

12-12-2013

摘要：隨著時代的進步，使用在盛裝食物的容器與清潔容器的洗潔劑也隨著不斷的轉變與推陳出新。人類在享受美食的同時，常常忽略了盛裝容器與洗潔劑的潛在危害因子。若產品的製造及使用不當，將會有汙染的疑慮，而其溶出物或殘留物可能成為食品衛生安全之隱憂。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，且使用之原料不盡相同，為防止使用洗潔劑時，其不良成份如砷、重金屬、甲醇、螢光增白劑以及壬基苯酚類化合物等殘留於食品或食品器具，並經由攝食途徑進入人體造成傷害，對食品用洗潔劑進行殘留風險評估絕對有其必要性。政府雖訂有食品用洗潔劑相關之規範，但對於各式市售產品清洗後的殘留情況、使用原料及成份種類和來源等問題，目前國內尚無完整的調查資料。因此，本研究首先將探討食品用洗潔劑在不同使用條件下，不良成份的殘留情況，同時對市售產品是否含有三氯沙、甲醛及1,4-dioxane等有害成份進行檢驗與分析；另一方面，亦將徵詢專家與相關廠商的意見，進而草擬食品用洗潔劑認證標章之標準及相關衛生安全管理規範，以保障民眾之健康。『食品接觸物件與材質』在探究其危害風險之來源時，其相關的風險大部份皆出現在材料配方、製造加工及使用方式等層面，而每一個層面皆會造成食品接觸物件材質危害風險的提高。在此情況下，必需要不斷針對發生風險或是預防環節進行評估。在各國相繼禁限用雙酚A塑膠奶瓶之情況下，陸續出現其他塑膠材質來取代。因此，計畫中將進一步針對塑膠奶瓶進行市售產品之調查與檢驗，同時研究與分析可能的『潛在危害因子』，並評估是否有進一步列入管理的必要。國內之產業結構有別於其他國家，百分之九十七以上為中小型企業，現今示範性推動的自願性良好製造工廠作業規範(GMP)並不適用於小型企業。因此，有必要制訂『食品良好衛生規範』(GHP)，並加以輔導，引導國內小型企業符合GHP之要求。解析眾多的塑膠食品容器具及包裝材料之不安全事件可以發現，消費者及食品業者；甚至校園之老師與學生，通常無法判斷塑膠製品之使用範圍與限制。透過計畫中各類型活動之舉辦，將塑膠食品容器具及包裝材料之相關知識，加以傳遞與擴散，以收綜效。
Abstract: With the progress of the times, the food container and detergent use for clean food and containers, continually change and innovation. At the same time human beings enjoy the food, it is often ignored potential hazard of the containers and detergents. Poor product manufacturing and improper use, it has possibility to causes contamination. The migration or residues may become a hidden worry of food sanitation and safety. 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 include arsenic, heavy metals (lead, for example), methanol and nonylphenols. In order to promote public health and also to improve the quality of living, residual analysis for food detergents is a must.In this study, residual analysis will be performed to assess the health risks possibly caused by methanol, heavy metals, and nonylphenol. Since there is currently not enough information regarding the sources and ingredients of materials which are used to produce various detergents in Taiwan, efforts will be made to fill the knowledge gap. Besides, triclosan, formaldehyde, and 1,4-dioxne will also be measured to determine whether they appear in detergents. Experts from governmental agencies and manufactures will be invited to join a special forum to initiate the criteria for detergent certification in the future.Exploring the risk sources of healthy hazards for 『Food contact objects and materials』, the risk can be categorized as following, most are the material formulation, manufacturing processing and use behaviors. Each categorizes are possible to increase the risk of hazards for the food contact object. In this case, it needs to continue to assess the risk or preventive aspects. In the circumstances that other countries have banned the plastic baby bottle with containing Bisphenol A. Other plastic materials have been found in instead. Therefore, the project will be further investigation the commercially available plastic baby bottles while also conducting research and analysis for『potential hazard factor』 of the material formulation, Understanding of various replace materials whether necessary to management in the future.The domestic industrial structure is different from other countries. More than 97% are small and medium-sized enterprises. Current demonstrate the voluntary good manufacturing practice (GMP) does not apply to small enterprises. Therefore, it need to develop a suitable 『Food good hygienic practices』 (GHP) with the exemplary counseling to meet the requirements of GHP. Analyze many plastic food containers and packaging with unsafe events can be found. Usually, the consumers, food industry, even the teachers and students of the campus are unable to judge the scope and use limitations of plastic products. Through various types of activities to deliver and spread plastic food containers and packaging materials related knowledge in the project, to achieve a combination of effects.

Keyword(s)

食品用洗潔劑
殘留分析
成份分析
認證標章
衛生安全管理
食品接觸物件材質
潛在危害因子
食品良好衛生規範
Food detergents
Residual analysis
Ingredients analysis
Certification mark
Sanitation safety management
Food contact objects and materials
Potential hazard factor
Food good hygienic practices

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Residual Risk Research of Food Contact Material and Detergent

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