University of Hohenheim, Institute of Food Chemistry (170b), Garbenstr. 28, D-70599 Stuttgart, Germany.
University of Hohenheim, Institute of Food Chemistry (170b), Garbenstr. 28, D-70599 Stuttgart, Germany.
Sci Total Environ. 2017 Oct 1;595:303-314. doi: 10.1016/j.scitotenv.2017.03.217. Epub 2017 Apr 4.
Dishcloths are routinely used in the clean-up process following daily kitchen activities and are thus subject to contamination commensurate with their frequent use. Here we analyzed dishcloths for the occurrence of polyhalogenated compounds after 14days of use in household kitchens. Analysis of 19 dishcloths revealed the presence of 29 polyhalogenated contaminants with total mean/median concentrations of 6,900/3,600ng/dishcloth, respectively. The spectrum featured classic and novel halogenated flame-retardants (HFRs) like polybrominated diphenyl ethers (PBDEs), hexabromocyclododecane (HBCD), decabromodiphenyl ethane (DBDPE), pentabromoethylbenzene (PBEB), chlordene plus and dechlorane plus, as well as typical chloropesticides and background contaminants (e.g. hexachlorobenzene (HCB), p,p'-dichlorodiphenyldichloroethene (p,p'-DDE), polychlorinated biphenyls (PCBs) and lindane). The individual dishcloths showed highly variable fingerprints of polyhalogenated compounds. If present, medium-chain chlorinated paraffins (MCCPs) were by far the most prominent compound class with up to 55,400ng/dishcloth. Without consideration of chlorinated paraffins, the mean concentration of other polychlorinated compounds (270ng/dishcloth) was generally one order of magnitude lower than the mean concentration of brominated flame retardants (BFRs) (1,700ng/dishcloth). Our study verified that a wide range of polyhalogenated compounds is readily available in the kitchen environment. Furthermore, dishcloths are ordinarily handled without gloves or hand protection, given the observed concentrations of polyhalogenated compounds in dishcloths, such handling may serve as an additional exposure pathway for human users. Evaluation of this thesis was supported by conduction of a dermal uptake assessment.
洗碗布在日常厨房活动清洁后经常使用，因此会受到与其频繁使用相匹配的污染。在这里，我们分析了家庭厨房使用 14 天后的洗碗布中多卤代化合物的出现情况。对 19 块洗碗布的分析显示，存在 29 种多卤代污染物，总平均/中位数浓度分别为 6900/3600ng/洗碗布。该光谱的特点是经典和新型卤代阻燃剂（HFRs），如多溴二苯醚（PBDEs）、六溴环十二烷（HBCD）、十溴二苯乙烷（DBDPE）、五溴乙基苯（PBEB）、氯丹和脱硫氯丹，以及典型的氯农药和背景污染物（如六氯苯（HCB）、p，p'-二氯二苯二氯乙烯（p，p'-DDE）、多氯联苯（PCBs）和林丹）。个别洗碗布显示出多卤代化合物高度可变的指纹。如果存在，中链氯化石蜡（MCCPs）是迄今为止最突出的化合物类别，高达 55400ng/洗碗布。如果不考虑氯化石蜡，其他多氯化合物（270ng/洗碗布）的平均浓度通常比溴化阻燃剂（BFRs）（1700ng/洗碗布）低一个数量级。我们的研究证实，在厨房环境中很容易获得广泛的多卤代化合物。此外，由于洗碗布中多卤代化合物的浓度很高，洗碗布通常在没有戴手套或手部保护的情况下处理，因此这种处理可能成为人类使用者的另一种接触途径。本论文的评估得到了皮肤摄入评估的支持。
