筷子安全危害源分析

Hazards analysis for safety of chopsticks

中文关键词:  筷子  危害  化学

英文关键词:chopstick  hazards  chemical

中文摘要:

      危害源识别是风险分析的重要起点, 也是风险评估的重要环节, 有利于发现消费品在使用过程中可能出现的风险, 有助于将事后监管转变为事前对风险进行预防控制。本文依照日用消费品风险评估通则, 从物理危害、化学危害和生物危害3个方面, 分析了竹木、金属和塑料等市场上主要筷子产品可能存在的安全危害源及其严重程度, 重点分析了重金属、二氧化硫、防霉剂等化学危害产生的原因。为筷子产品质量安全风险评估提供参考。

英文摘要:

      Identification of the hazard sources is not only an important starting point of risk analysis, but also an important link of risk assessment. It is conducive to discover the possible risks in the use of consumer products and to change the post-regulation to the prevention and control of risks in advance. According to the general principles of daily consumer goods risk assessment, this paper analyzed the possible sources of safety hazards and their seriousness of the main chopsticks products in the market such as bamboo, wood and plastic from the 3 aspects of physical hazard, chemical hazard and biological hazard and analyzed the causes of chemical hazards such as heavy metals, sulfur dioxide and anti-mildew agents in detail, so as to provide a reference for the safety risk assessment of chopsticks.