Investigating the number of chemical compounds remaining in dishwashing liquid on kitchen utensils and the amount of exposure to them

Document Type : Original Article

Authors
Mehran Rezaee
Kimia Eskandarnezhad
Department of Microbiology, School of Sciences, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran
10.22034/ehpr.2025.554481.1005
Abstract
The widespread use of dishwashing liquids in households raises concerns about residual chemical compounds on kitchen utensils and their potential health implications. This study aimed to quantify the residues of sodium lauryl sulfate (SLS) and methylisothiazolinone (MIT) on ceramic plates, stainless steel cutlery, and glass tumblers, and to assess associated human exposure risks. A purposive sample of 100 households was selected, with 300 utensil samples analyzed using liquid chromatography–mass spectrometry (LC-MS) for residue quantification and exposure modeling to assess ingestion and dermal risks. Rinsing practices and water hardness were evaluated as influencing factors through multiple regression analysis. Results revealed significantly higher SLS (0.15 ± 0.04 µg/cm²) and MIT (0.03 ± 0.01 µg/cm²) residues on ceramic plates compared to stainless steel (0.11 ± 0.03 µg/cm² SLS; 0.02 ± 0.01 µg/cm² MIT) and glass (0.08 ± 0.02 µg/cm² SLS; 0.01 ± 0.005 µg/cm² MIT) (p < 0.05), attributed to ceramic’s rougher surface (Ra = 0.85 µm). Shorter rinsing durations (<10 seconds) and higher water hardness (>150 mg/L CaCO₃) increased residue retention by 25% and 15%, respectively (p < 0.05). Ingestion exposure was highest for ceramic plates (0.45 µg/kg/day SLS), with 2% of cases exceeding the acceptable daily intake (ADI) under worst-case scenarios, based on guideline values established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Dermal exposure remained negligible (hazard quotient <0.1). These findings indicate that while most exposures are within safe limits, the use of ceramic utensils and suboptimal rinsing practices pose low but notable risks. The study underscores the need for consumer education on effective rinsing and the development of formulations with enhanced reusability to minimize exposure.

Graphical Abstract

Investigating the number of chemical compounds remaining in dishwashing liquid on kitchen utensils and the amount of exposure to them

Highlights

  •        Residues of sodium lauryl sulfate and methylisothiazolinone were quantified on common household utensils.
  •       Ceramic plates showed higher detergent residue levels due to greater surface roughness.
  •       Short rinsing duration and high water hardness significantly increased residue retention.
  •     Ingestion exposure was higher than dermal exposure but generally within acceptable limits.
  •     Improved rinsing practices can effectively reduce consumer exposure to detergent residues.

Keywords
Chemical Residues
Dishwashing Liquid
Kitchen Utensils
Preservatives
Surfactants
Subjects
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Environmental Health and Pollution Research
Volume 1, Issue 1
Winter 2026
Pages 28-34

  • Receive Date 21 October 2025
  • Revise Date 19 December 2025
  • Accept Date 19 December 2025
  • First Publish Date 19 December 2025
  • Publish Date 01 January 2026