Migration of Metals from Stainless Steel Kitchenware and Tableware

KAWAMURA Yoko, TSUJI Ikuko, SUGITA Takiko, YAMADA Takashi

doi:10.3358/shokueishi.38.3_170

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Other Title

ステンレス製器具及び倉器からの金属の溶出
ステンレス製器具及び食器からの金属の溶出
ステンレスセイキグオヨビショッキカラノキンゾクノヨウシュツ

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Abstract

The migration of iron (Fe), chromium (Cr), nickel (Ni), lead (Pb) and cadmium (Cd) from stainless steel kitchenware and tableware was investigated. The migration was affected by conditions such as solvent, temperature, etc. It generally increased in the order water<4% acetic acid<0.5% citric acid, and at room temperature, 24hr<60°C, 30min<95°C, 30min<boiling, 2hr. The migration test of new and used stainless steel utensils (16 and 19 samples, respectively) was carried out with 4% acetic acid for 30min at 60°C when the utensils were usually used at a relatively low temperature, and at 95°C when they were used at about 100°C. Fe migration was found in all new utensils (50-1, 110ppb) and in 5 used ones (90-340ppb), and Cr migration was found in 10 new ones (5-28ppb) and 3 used ones (5-7ppb). Migration might decrease with repeated use. Pb migration was found in one used utensil (25ppb), whereas Ni and Cd migration was not found in any sample. Evaporation residue was less than 11ppm in all samples. As the migration of metals from stainless steel kitchenware and tableware was very small, it poses no problem as regards food sanitation.

Journal

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 38 (3), 170-177_1, 1997

Japanese Society for Food Hygiene and Safety

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