Formation of Organochlorine Compounds During Chlorination of Cooking Tools

Abstract

We investigated the formation of organochlorine compounds which occurred during the disinfection of cooking tools with sodium hypochlorite. Analysis method added to heat space method for volatile organic compounds such as trihalomethane, and the solvent extract method for middle volatile organic compounds by GC/MS. Usually a sodium hypochlorite solution of around 100-400mg/l was used for disinfection of cooking tools. Chloroform, dichlorobromomethane, dibromochloromethane and bromoform were detected in each concentration of 100, 400, 1000mg/l respectively. Total trihalomethane increased in proportion to the concentration of sodium hypochlorite. And 1,1-dichloroethene, dichloromethane, tetrachloromethane, chloromethane, vinylchlorade were confirmed too. Furthermore the possibility that middle volatile or nonvolatile organoclorine compounds formation is suggested.