Abstract
Household products such as dishwasher products and multipurpose cleaners may contain specific chemical ingredients to meet the consumer needs. However, some of the ingredients may result in skin and respiratory irritation. Thus, a systematic methodology to estimate the extent of hazard and risk for consumers’ exposure to the products is needed. In this work, an index-based methodology is presented to estimate the severity of the hazards and risks of the ingredients at during the early stage of product design. Higher score was assigned to the higher potential of hazard and risk, and vice versa. The hazard potential was determined based on hazard classification by the Global Harmonised System (GHS). Risk assessment was performed by considering the Margin of Exposure (MOE) and Risk Characterization Ratio (RCR). To demonstrate the proposed methodology, the dermal and inhalation hazards as well as risks from ingredients used in formulation of liquid detergent were evaluated.
Highlights
It is noted that hazardous ingredients should be identified at the early stage of product design so that it can be avoided to be included in the final products
The hazard score was used to identify the hazardous ingredients in the formulation
Dermal and inhalation exposure to citric acid were shown to be of high hazard
Summary
Consumers use household products (e.g., bleaching liquid, laundry detergent and toilet cleaner) daily. Such products may consist of various hazardous ingredients that may cause skin and respiratory irritation. Exposure to preservatives, which used as antimicrobial ingredients, may lead to skin sensitization and allergic contact dermatitis (Schwensen and Thyssen, 2016). Due to the abovementioned risks, there is a need to evaluate the potential hazard of such ingredients to the consumers health. A comprehensive health hazard assessment of household product ingredients has not been well studied (Wang et al, 2019). Health assessment works were focusing on assessment of household ingredients in a finished product. It is noted that hazardous ingredients should be identified at the early stage of product design so that it can be avoided to be included in the final products
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
