リスク学研究
Online ISSN : 2435-8436
Print ISSN : 2435-8428
30 巻, 1 号
選択された号の論文の6件中1~6を表示しています
巻頭言
総説論文
  • 横畑 綾治, 石田 悠記, 西尾 正也, 山本 哲司, 森 卓也, 鈴木 不律, 蓮見 基充, 岡野 哲也, 森本 拓也, 藤井 健吉
    2020 年 30 巻 1 号 p. 5-28
    発行日: 2020/09/25
    公開日: 2020/10/09
    ジャーナル オープンアクセス

    Coronavirus disease 2019 (COVID-19) is an emerging social risk with a rapid increase in cases of 5,200,000 and deaths of 330,000 (23/May/2020) since its first identification in Wuhan China, in December 2019. The COVID-19 is spreading all over the world as an emerging pandemic, and global society need fundamental risk management concepts against SARS-CoV-2 infection. Human-to-human transmissions have been facilitating via droplets and contaminated surfaces to hands. Therefore, we developed the systematic review comprehensively using available information about coronaviruses on environmental surfaces and inactivation mechanisms of antiviral chemicals possible to apply as chemical disinfectants. The analysis of literatures revealed that SARS-CoV-2 can persist on environmental surfaces like plastics and glasses for up to 7 days, but might be efficiently inactivated with 45–81% ethanol, 50–80% 2-propanol, 0.05–0.3% benzalkonium chloride, various detergents, >0.5% hydrogen peroxide or >0.045% sodium hypochlorite within 30 sec–10 min or 30 min. As no specific therapies are available for SARS-CoV-2, we propose the risk mitigation on the contact infection route by anti-virus household products is promising for prevention of further spread via hands to mouth, nose, and eyes. and to control this novel social problem.

原著論文
資料論文
  • 大瀧 直子, 山崎 毅
    2020 年 30 巻 1 号 p. 61-66
    発行日: 2020/09/25
    公開日: 2020/10/09
    ジャーナル オープンアクセス

    Seventy students in a cooking art college joined registered questionnaires to answer “(rather) yes” or “(rather) no” for questions about several food hazards and to write the reasons. This was conducted before and after the lectures on food safety to assess the alteration of risk perception. In all 6 questions, the number of answers with biased perception decreased significantly. ‘Genetically modified organisms’ achieved the largest decrease of biased answers (36→5), followed by ‘food additives’ (46→16) and ‘agricultural chemicals’ (61→31). ‘Radioactive pollutants’ showed a smaller decrease of biased perception (33→20). The lectures on risk analysis, quantitative risk assessment, and risk-benefit analysis have been certainly effective for changing risk perception. Some students mentioned a vague anxiety and made instinctual decisions despite scientific understanding. This suggested the importance of addressing the emotional dimension. The results would help improving food risk communication.

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