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Risk analysis of hydrogen peroxide residue in disposable bamboo and wood chopsticks
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Jian-Zhang DU1, *, Jin-Jing ZHANG1, Rui YANG2, Yu-Fang ZHANG1, Shu-Zhen XU1, Ying-Hui MA1, Yan JIA1
Journal of Food Safety & Quality | 2025, 16(14) : 308 - 314
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Journal of Food Safety & Quality | 2025, 16(14): 308-314
Food Safety Supervision and Management
Risk analysis of hydrogen peroxide residue in disposable bamboo and wood chopsticks
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Jian-Zhang DU1, *, Jin-Jing ZHANG1, Rui YANG2, Yu-Fang ZHANG1, Shu-Zhen XU1, Ying-Hui MA1, Yan JIA1
Affiliations
  • 1 Henan Institute of Product Quality Inspection Technology, Zhengzhou 450047, China
  • 2 Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou 450000, China
Published: 2025-07-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250107002
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Objective To evaluate the potential quality and safety risks of disposable bamboo and wooden chopsticks by detecting and analyzing hydrogen peroxide residues. Methods This study simulated the migration of hydrogen peroxide in disposable bamboo and wooden chopsticks under actual usage conditions. The migration amount of hydrogen peroxide in distilled water was measured using spectrophotometry, and its safety was evaluated through 4 steps: Hazard identification, hazard characteristic description, exposure assessment and risk characterization. Results The migration amount of hydrogen peroxide in disposable bamboo and wooden chopsticks was 40-110 mg/kg, and the dietary exposure risk factor for the general population (excluding infants and young children) was 3.3×103%-9.1×103%, far exceeding the international default safety threshold (20%). The residual hydrogen peroxide in disposable bamboo and wooden chopsticks might pose certain health risks to the human body. Conclusion The conclusion of the risk assessment indicates that the residual hydrogen peroxide in disposable bamboo and wooden chopsticks poses a significant exposure risk, and long-term use may pose safety hazards. It is urgent to include it in the key monitoring scope of food safety. It is recommended to strengthen production control, improve industry standards, strengthen market supervision, and enhance public awareness to ensure the health and safety of the public.

disposable bamboo and wood chopsticks  /  hydrogen peroxide residue  /  risk analysis  /  safety assessment
Jian-Zhang DU, Jin-Jing ZHANG, Rui YANG, Yu-Fang ZHANG, Shu-Zhen XU, Ying-Hui MA, Yan JIA. Risk analysis of hydrogen peroxide residue in disposable bamboo and wood chopsticks[J]. Journal of Food Safety & Quality, 2025 , 16 (14) : 308 -314 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250107002
Year 2025 volume 16 Issue 14
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250107002
  • Receive Date:2025-01-07
  • Online Date:2026-01-07
  • Published:2025-07-25
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  • Received:2025-01-07
Affiliations
    1 Henan Institute of Product Quality Inspection Technology, Zhengzhou 450047, China
    2 Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou 450000, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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