Determinations and residual characteristics of triclosan in household food detergents of Taiwan

Abstract

Triclosan (2,4,4′-trichloro-2′-hydroxydiphenyl ether) is a widely used antibacterial agent. However, it was concerned recently that triclosan might act as an antibiotic and will cause resistant bacterial strains. Furthermore, possible formation of toxic chloroform was also reported when the triclosan contained in household dishwashing soaps reacted with the chlorinated water. To assess the associate risks from possible exposures, concentrations of triclosan in household food detergents of Taiwan were determined in this study. High performance liquid chromatography (HPLC) with UV detector at 280 nm was used to analyze the triclosan in samples. Factors that might affect the residual characteristics of triclosan from detergents on dishware and fruits, including the concentrations of detergents used, the temperature and immersion time for water before the cleaning processes, the temperatures of water used for the cleaning processes, and the materials of dishware made of, were evaluated under the orthogonal experiment design by the Taguchi method. By the analysis of variance, the orders of importance of different parameters were determined. The concentrations of triclosan detected in household food detergents were found to be 1.7 × 10 −2–5.6 × 10 −1 (triclosan/detergent, mg g −1). For residual characteristics, the concentration of detergents used as well as the materials of dishware were found to be the significant factors that will affect the triclosan left on the dishware. On the other hand, the concentration of triclosan in the detergents was found to be the only factor that will affect the triclosan left on fruits. The maximum dose of triclosan exposures from the use of household food detergents in Taiwan was also estimated in the study.