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

Chemosphere

Volumn 72, Issue 9, 2008, Pages 1250-1255

  Tsai, Shih Wei ^a   Shih, Mei Wen ^b   Pan, Yi Ping ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Exposure; Food detergents; HPLC; Taguchi method; Triclosan

Indexed keywords

ARCHITECTURAL DESIGN; CANNING; CHROMATOGRAPHIC ANALYSIS; DETERGENTS; ETHERS; FOOD PRESERVATION; HEALTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; ORGANIC COMPOUNDS; PIGMENTS; REGRESSION ANALYSIS; RISK ASSESSMENT; RISK MANAGEMENT; TAGUCHI METHODS;

ANALYSIS OF VARIANCE (ANOVA); ANTIBACTERIAL AGENTS; BACTERIAL STRAINS; CHLORINATED WATERS; CHLOROFORM (CF); CLEANING PROCESSES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC); HOUSEHOLD FOOD; IMMERSION TIME; ORTHOGONAL EXPERIMENT DESIGN; TAGUCHI; TRICLOSAN (TCS);

SOAPS (DETERGENTS);

ANTIINFECTIVE AGENT; CHLOROFORM; DETERGENT; DOMESTIC CHEMICAL; TRICLOSAN;

BACTERIUM; CHLORINATION; CHLOROFORM; CONCENTRATION (COMPOSITION); DETERGENT; ORGANIC COMPOUND; WATER TEMPERATURE;

ANALYSIS OF VARIANCE; ARTICLE; ASSAY; CHEMICAL REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PARAMETER; RESIDUE ANALYSIS; TAIWAN;

ANTI-INFECTIVE AGENTS, LOCAL; CALIBRATION; DETERGENTS; DRUG RESIDUES; FRUIT; HOUSEHOLD PRODUCTS; INDICATORS AND REAGENTS; TAIWAN; TRICLOSAN;

BACTERIA (MICROORGANISMS);

EID: 46149105399     PISSN: 00456535     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chemosphere.2008.05.003     Document Type: Article

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