ارزیابی ریسک سلامت ناشی از مواجهه شغلی با هیدروژن پراکسید (H₂O₂) در کارکنان صنایع فرآوری لبنیات: خلاصه سیاستی

In this policy brief, the challenges associated with the increasing use of hydrogen peroxide (H₂O₂) in the food industry—particularly in sterilization units—and its occupational health implications are examined. This oxidizing agent, even at low concentrations, can irritate the eyes, skin, and respiratory system, while chronic exposure may elevate the risk of conditions such as bronchitis, pulmonary fibrosis, and lung cancer. Despite its widespread application, the absence of appropriate control standards and continuous monitoring systems has resulted in delays and weaknesses in risk management.

In this study, occupational exposure levels were measured among 29 workers in three dairy factories in Neyshabur. The results indicated a mean exposure of 0.91 ppm, exceeding the adjusted permissible limit of 0.78 ppm. According to the risk assessment method of the Singapore Occupational Safety and Health Division, all workers fell within the medium-risk category, highlighting the urgent need for managerial and control interventions.

Based on the findings and operational implications, the report proposes a three-tiered approach for managing occupational exposure and its health outcomes. In the short term, employee and managerial training and continuous workplace monitoring are emphasized. In the medium term, broader research efforts and enhanced preventive measures, such as counseling and self-care programs, are recommended. In the long term, collaboration between governmental and non-governmental organizations is encouraged to develop comprehensive safety guidelines and improve workplace conditions, ensuring sustained protection of workers’ health.