Why majority of utensils are made of metal

Has PDF. Publication Type. More Filters. Levels of trace metals namely: iron Fe , aluminium Al , copper Cu , chromium Cr and nickel Ni were analyzed spectrophotometrically in rice, beans, yam and plantain cooked in aluminium and … Expand. Studies on leaching of Cr and Ni from stainless steel utensils in certain acids and in some Indian drinks. Therefore, in this present study, some selected heavy metals namely: iron Fe , aluminum Al , zinc Zn , lead Pb , … Expand.

Levels and health risk assessment of heavy metals in dried fish consumed in Bangladesh. Assessing metal contaminants in milled maize products available on the Ghanaian market with Atomic Absorption Spectrometry and Instrumental Neutron Activation Analyser techniques. Abstract The study is undertaken as a quality assurance exercise, to investigate the quality of milling plates available on the market by evaluating the metals released from them into food products … Expand.

Trace element carriers in combined sewer during dry and wet weather: an electron microscope investigation. Atmospheric metallic and arsenic pollution at an offshore drilling platform in the Bo Sea: A health risk assessment for the workers.

Heavy metals with adverse health effects in human metabolism. The objectives of this study are monitor the heavy metal concentrations in foodsamples are cooked in different common normal … Expand. View 1 excerpt, cites results. Metal release from stainless steel in biological environments: A review. Nickel levels in convenience and fast foods: in vitro study of the dialyzable fraction. View 1 excerpt, cites background.

Stainless steel cookware as a significant source of nickel, chromium, and iron. Uptake of copper from brass vessels by bovine milk and its relevance to Indian childhood cirrhosis. Aluminum levels in food-simulating solvents and various foods cooked in aluminum pans.

Aluminum cookware is very popular. Nonstick, scratch-resistant anodized aluminum cookware is a good choice. The hard surface is easy to clean. It is sealed so aluminum cannot get into food. There have been concerns in the past that aluminum cookware increases the risk for Alzheimer disease. The Alzheimer's Association reports that using aluminum cookware is not a major risk for the disease.

Uncoated aluminum cookware is a greater risk. This type of cookware can easily melt. It can cause burns if it gets too hot. Still, research has shown that the amount of aluminum this cookware leaches into food is very small. Some ceramic cookware should not be used to hold food. This includes items bought in another country or considered to be a craft, antique, or collectable. These pieces may not meet FDA specifications.

Test kits can detect high levels of lead in ceramic cookware, but lower levels may also be dangerous. Iron cookware may be a good choice. Cooking in cast iron pots may increase the amount of iron in the diet. Most of the time, this is a very small source of dietary iron.

Teflon is a brand name for a nonstick coating found on certain pots and pans. It contains a substance called polytetrafluoroethylene. The nonstick types of these pans should be used only at low or medium heat.

They should never be left unattended at high heat. This may cause the release of fumes that can irritate humans and household pets. When left unattended on the stove, empty cookware can get very hot within just a few minutes. There have been concerns about a possible link between Teflon and perfluorooctanoic acid PFOA , a man-made chemical.

Copper pots are popular due to their even heating. But large amounts of copper from unlined cookware can cause nausea, vomiting, and diarrhea. Some copper and brass pans are coated with another metal to prevent food from coming into contact with copper. Over time, these coatings can break down and allow copper to dissolve in food.

Older copper cookware may have tin or nickel coatings and should not be used for cooking. Stainless steel cookware is low in cost and can be used at high heat. It has a sturdy cookware surface that does not wear down easily. Most stainless steel cookware has copper or aluminum bottoms for even heating. Health problems from stainless steel are rare.

Choose a surface such as plastic, marble, glass, or pyroceramic. These materials are easier to clean than wood. Avoid contaminating vegetables with meat bacteria.

Try using one cutting board for fresh produce and bread. Use a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board from getting into the food that will not be cooked. The United States Department of Agriculture says that the best ways to kill germs on a kitchen sponge are:. Soap and water or bleach and water do not work as well for killing germs on sponges. Another option is to buy a new sponge each week.