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KMID : 0881720210360010051
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 1 p.51 ~ p.59
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Evaluation of Elution Characteristics by Material for Kitchen Utensils - Focusing on the Metallic Kitchen Utensils
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Kim Jae-Kwan
Im Kyung-Sook
Kim Myung-Gil
Park Sung-Hee
Seo Mi-Young
Lee Yu-Na
Kim Jung-Sun
Ku Eun-Jung
Chae Sun-Young
Park Yong-Bae
Yoon Mi-Hye
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Abstract
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In this study we analyzed the elution rates of 11 metals from 82 metallic kitchen utensils purchased in the market. The elution frequency of the 11 types of metals was iron > aluminum > chromium, nickel > zinc > copper > lead > arsenic > antimony > stannum > cadmium. For metallic kitchen utensils, the elution rate of heavy metals was 7.3-93.9%, and the average elution concentration was 0.001-13.473 mg/L. The average elution concentration of heavy metals was ranged between none-detected (N. D.) to 30.473 mg/L for non-coated kitchen utensils and 0.000-10.005 mg/L for coated kitchen utensils. The average elution concentration of metals from domestic kitchen utensils ranged from 0.001-25.145 mg/L, and from 0.000-33.518 mg/L for imported kitchen utensils.
In particular, aluminum was found to be high in domestic kitchen utensils while iron was high in imported kitchen utensils. The average elution concentration of heavy metals was N.D.-2.670 mg/L for stainless steel, N.D.- 31.575 mg/L for aluminum, and N.D.-307.737 mg/L for iron. The amount of transition to food after cooking was investigated.
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KEYWORD
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Aluminum, Stainless steel, Iron, Kitchen utensils
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