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Survey of chemical substances in cleaning products for ovens, cookers and ceramic cooktops

Contents

Preface

Summary and conclusions

1 Introduction

2 Survey of chemical substances in cleaning products for ovens, cookers and ceramic cooktops

• 2.1 Definition of products included in the survey
• 2.2 Survey
• 2.3 Consumption of cleaning products for ovens, cookers and ceramic cooktops in Denmark
• 2.4 Ingredients in the products
  • 2.4.1 Petroleum distillates/white spirit
• 2.5 Comparison of products for private and industrial use

3 Legislation and regulations

• 3.1 Regulations for classification and labelling of products
• 3.2 Regulations for detergents and cleaning agents
• 3.3 Regulations for propellants and solvents in aerosol dispensers
• 3.4 Assessment of purchased products according to labelling rules

4 Chemical analyses

• 4.1 Selection of products for chemical analysis
  • 4.1.1 Solvents
  • 4.1.2 PFOS compounds
• 4.2 Analytical methods
  • 4.2.1 Solvents
  • 4.2.2 PFOS
• 4.3 Results
  • 4.3.1 Solvents
  • 4.3.2 PFOS
• 4.4 Summary of results of analyses
  • 4.4.1 Solvents
  • 4.4.2 PFOS compounds
• 4.5 Summary of results of chemical analyses and available product information
• 4.6 Comparison with scouring cream

5 Health and environmental assessment of ingredients

• 5.1 Health and environmental assessment of ingredients identified by the survey
  • 5.1.1 Surface-active substances (surfactants)
  • 5.1.2 Solvents
  • 5.1.3 Preservatives
  • 5.1.4 Acids/bases
  • 5.1.5 Abrasives
  • 5.1.6 Silicone compounds
  • 5.1.7 Fragrance
  • 5.1.8 Propellants
  • 5.1.9 Other substances

6 Health assessment of selected substances

• 6.1 Substances selected for assessment
• 6.2 Risk evaluation of the selected substances
  • 6.2.1 N-Methyl-2-pyrrolidone
    • 6.2.1.1 Identification and physico-chemical data for N-methyl-2-pyrrolidone
    • 6.2.1.2 Health assessment of N-methyl-2-pyrrolidone
  • 6.2.2 Dipropylene glycol monomethyl ether (DPGME)
    • 6.2.2.1 Identification and physico-chemical data
    • 6.2.2.2 Health assessment of dipropylene glycol monomethyl ether (DPGME)
  • 6.2.3 Petroleum distillate / white spirit
    • 6.2.3.1 Identification and physico-chemical data for white spirit
    • 6.2.3.2 Health assessment of white spirit
• 6.3 Assessment of exposure of the consumer to the selected substances
  • 6.3.1 Exposure scenarios
  • 6.3.1.1 Exposure by inhalation
    • 6.3.1.2 Exposure of mucous membranes
    • 6.3.1.3 Exposure by skin contact
    • 6.3.1.4 Systemic exposure
    • 6.3.1.5 Risk assessment
  • 6.3.2 Assessment of N-methyl-2-pyrrolidone in oven cleaners
    • 6.3.2.1 Skin irritation
    • 6.3.2.2 Exposure of the mucous membranes
    • 6.3.2.3 Systemic exposure
  • 6.3.3 Evaluation of dipropylene glycol monomethyl ether (DPGME) in oven cleaners
  • 6.3.4 Petroleum distillate in cleaners for ceramic cooktops
  • 6.3.5 White spirit in stainless steel care products
• 6.4 Environmental assessment of selected substances
  • 6.4.1 N-methyl-2-pyrrolidone
  • 6.4.2 Dipropylen glycol monomethyl ether (DPGME)
  • 6.4.3 Petroleum distillates
  • 6.4.4 White spirit

7 Effects in the aquatic environment

• 7.1 Substances selected for assessment of their effects in the aquatic environment
• 7.2 Fate of the chemical substances in household products
• 7.3 Estimated total consumption of petroleum distillates and white spirit in the products
  • 7.3.1 Petroleum distillates
  • 7.3.2 White spirit
• 7.4 Calculation of predicted environmental concentration (PEC) and predicted no effect concentration (PNEC)
• 7.5 Calculation of risk quotients
• 7.6 Exposure scenario: The Little Belt

8 Overall product assessment

• 8.1 Oven cleaners
• 8.2 Products for ceramic cooktops
• 8.3 Stainless steel care products
• 8.4 Products for cleaning of cooktops and microwave ovens

9 Conclusion and recommendations

• 9.1 Main conclusions from the survey
• 9.2 Recommendations to consumers on cleaning of ovens, cookers and ceramic cooktops

10 Literature

Appendix A: Chemical substances in products bought in retail shops according to their listings of ingredients

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Version 1.0 December 2010, © Danish Environmental Protection Agency