二氯异氰尿酸钠用于食品生产场所消毒的危害分析  

Hazard Analysis on Sodium Dichloroisocyanurate Used as a Disinfectant in Food Production Establishment

作　　者：易志伟[1] 谢丹[1] 

机构地区：[1]珠海出入境检验检疫局,广东珠海519000

出　　处：《中国食品卫生杂志》2010年第4期378-380,共3页Chinese Journal of Food Hygiene

摘　　要：探讨二氯异氰尿酸钠应用于食品生产场所作为消毒剂的安全风险。分析二氯异氰尿酸钠的消毒作用机制以及残余物毒性。在消毒时,二氯异氰尿酸钠迅速脱氯,形成氰尿酸。氰尿酸对哺乳动物具有低急性毒性,大鼠的经口半数致死量为7700mg/kg,氰尿酸与三聚氰胺联合摄入时会导致肾毒性。二氯异氰尿酸钠在应用于食品消毒作业时确实存在污染食品的隐患,存在安全风险,相关职能部门应积极应对加紧制定相应的技术标准,对二氯异氰尿酸钠的使用加以规范引导。To investigate the security risk of sodium dichloroisocyanurate used as a disinfectant in food production establishment.Analyzing the disinfection effects of sodium dichloroisocyanurate and the toxicity of its by-products.When sodium dichloroisocyanurate is used as a disinfectant,it is rapidly dechlorinated to cyanurate.There is a low acute toxicity of cyanurate on mammals;its oral LD50 is 7 700 mg /kg body weight for rats;and related information suggests that nephrotoxicity could be induced when melamine and cyanurate are co-ingested.There are hidden dangers of using sodium dichloroisocyanurate as disinfectant in food production establishment.For this reason,the related departments of the government must take countermeasures actively to formulate corresponding technical standards to standardize the use of sodium dichloroisocyanurate.

关 键 词：二氯异氰尿酸钠 消毒剂 消毒副产物 氰尿酸 危害分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]