Metals release from stainless steel knives in simulated food contact

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2022-06-06 DOI:10.1080/19393210.2022.2075473

A. Casaroli, M. Boniardi, R. Gerosa, F. Bilo, L. Borgese, P. Cirelli, L. Depero

引用次数: 2

Abstract

ABSTRACT The release of chromium, nickel, and manganese from knives stainless steel produced in Italy and People’s Republic of China was investigated with the aim to check their quality and compliance with Italian Ministerial Decree 21.03.73, which is the most detailed text for the hygiene regulation of packaging, containers, and tools intended for food contact. Temperature effect on metal release is investigated in 18 sets of knives. Tests are performed by simulating discontinuous contact using a 3% glacial acetic acid solution in distilled water at 50°C and 100°C. Chromium, nickel, and manganese quantification is performed by total reflection X-Ray fluorescence. Chemical composition highlights low sulphur content, and most of them belong to the American Iron and Steel Institute (AISI) 420 type A stainless steel group. Tests performed at 100°C revealed higher concentration of released metals. Only three knives tested at 100°C exceed the limit of 100 µg L−1.

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金属从不锈钢刀在模拟食物接触释放

本文对意大利和中华人民共和国生产的不锈钢刀具中铬、镍和锰的释放情况进行了调查，目的是检查其质量是否符合意大利第21.03.73号部长令，该令是食品接触包装、容器和工具卫生法规中最详细的文本。在18套刀具中研究了温度对金属释放的影响。在50°C和100°C的蒸馏水中使用3%冰醋酸溶液模拟不连续接触进行试验。铬、镍和锰的定量是通过全反射x射线荧光进行的。化学成分突出硫含量低，多数属于美国钢铁协会(AISI) 420型A型不锈钢组。在100°C下进行的测试显示，释放的金属浓度更高。在100°C下，只有三种刀具超过了100 μ g L−1的限值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.