PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Cooking and Eating Utensils”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 253 records · Page 14Linked to original sources
PubMed2002

Ergonomics study on the handle length and lift angle for the culinary spatula.

The culinary spatula (turning shovel) is one of the most common cooking tools used in the kitchen in Asia. However, the culinary spatula has seldom been ergonomically investigated. When a person uses a spatula to cook food, the operations involve repetitive bent-wrist motions, such as dorsiflexion, palmary flexion, and radial and ulnar deviations. These movements may cause cumulative trauma disorders in the upper extremities, and in particular carpal tunnel syndrome. A poorly designed culinary spatula will be ergonomically inefficient and cause injury to the hand and wrist. The purpose of this study was to investigate the effects of spatula handle length and lift angle on food-frying, food-turning, and food-shoveling performance. Eight female subjects were tested using 16 different culinary spatulas, with four different handle lengths (20, 25, 30 and 35 cm) and four different lift angles (15 degrees, 25 degrees, 35 degrees and 45 ). The criterion measures included cooking performance, and rating of perceived exertion. The subjects ranked their preference after all of the tasks in the tests were completed. The results showed that: (1) The handle length had a significant influence on the cooking performance, and rating of perceived exertion. The optimal handle lengths for frying food, turning food, and shoveling food were 20, 25 and 25 cm, respectively. (2) The lift angle significantly affected the cooking performance, and rating of perceived exertion. The optimal lift angles for frying food, turning food, and shoveling food were 15 degrees, 15 degrees and 25 degrees, respectively. (3) Both the handle length and lift angle had significant effects on subjective preference. For the handle length, the 20 cm length was the best. For the lift angle, the 25 angle was the best. (4) In general, a spatula with a 20 cm handle length and 25 degrees lift angle was the best. A spatula with a 25 cm handle length and 15 lift angle was the second most preferred. (5) However, to prevent subjects from touching the edge of a hot pan, a spatula with a 25 cm handle length and 25 lift angle is suggested.

Adult↗
PubMed2002

Mass spectrometric methods prove the use of beeswax and ruminant fat in late Roman cooking pots.

Lipid extracts of sherds of archaeological late Roman cooking pots were analysed using high temperature-gas chromatography coupled to a mass spectrometer and liquid chromatography with atmospheric pressure chemical ionization mass spectrometer detection (LC-APCI-MS). With these advanced techniques the use of beeswax was shown through identification of the constituting alkanes, mono and diesters. The detection of high amounts of saturated triacylglycerols (TAGs) further indicated that animal fat was processed in these pots. Part of the animal fat was characterised as originating from ruminants due to the presence of trans-fatty acids. The distribution of saturated TAGs and the higher concentration of stearic acid compared to palmitic acid in the transesterified lipid extract indicated that this was sheep fat. The results illustrate how complex mixtures can be unravelled and original contents of ancient ceramic vessels can be determined using specialised analytical equipment.

Animals↗
PubMed1989

Microwave sterilization: a method for home sterilization of urinary catheters.

A standard microwave oven has been used to sterilize catheters used for intermittent self-catheterization. Catheters were incubated for 60 minutes in a suspension of microorganisms isolated from the urine of patients with urinary tract infections. Each catheter was removed from the suspension, placed in a paper bag and microwaved for 0 to 30 minutes. A control catheter was not microwaved. We tested 42 strains of microorganisms to determine the minimum microwaving time needed to sterilize the catheters. Representative urinary isolates of Escherichia coli, and Klebsiella, Proteus, Enterobacter, Pseudomonas, Staphylococcus, Streptococcus and Candida species were tested. Mean sterilization time for all strains was 13.0 minutes (standard deviation +/- 5.7 minutes), with a range of 4.0 to 28.6 minutes. Repeat sterilization in the microwave oven did not affect the integrity of the catheter. A water heat sink of constant volume was required. A home microwave oven may be used as a method to sterilize red rubber catheters for reuse. This technique makes aseptic intermittent self-catheterization a practical possibility.

Cooking and Eating Utensils↗
PubMed1997

Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala.

Studies were conducted in order to assess the level of aluminium (Al) in samples of Indian tea, coffee, toothpaste, paan masala (mouth freshener) and baking powder. Leaching of Al from cookware while preparing tea and coffee was also studied. Experiments were also conducted to study the sequential leaching of Al from cookware by preparing tea and coffee in the presence of standard size Al sheets (coupons). A small amount of Al was found to have leached from coupons during preparation of tea. Tea leaves, were found to be a rich source of Al and a maximum of 2.2% Al is extracted in tea infusions. Coffee powder on the other hand was not found to be a rich source of Al. Baking powder was found to be a rich source of Al and 1 kg of cake prepared with 1-3 teaspoon of baking powder may contain 2-12.7 mg of Al in each serving (25 g). Toothpaste also contains a significant quantity of Al, more so, when packed in Al tubes. Ingestion pattern of Al from these items by humans is also discussed.

Alum Compounds↗
PubMed1998

Release of heavy metals from European and Asian porcelain dinnerware.

Samples of porcelain dinnerware manufactured in five European and three Asian countries before the mid-1970s and subsequently brought into the US were subjected to acid leaching tests to investigate the release of heavy metals. Forty-six dishes decorated with decals or hand painted designs applied over the glaze were examined. Included in the selection were dishes from major manufacturers of fine dinnerware (Haviland Limoges, Rosenthal, Noritake) as well as samples from lesser-known or unidentified factories. During 24-h tests with 4% acetic acid, half of the samples (23 dishes) released lead in concentrations exceeding the US Food and Drug Administration (FDA) allowable maximum of 3.0 micrograms/ml and another 17 dishes released lead in concentrations ranging from 0.1 to 2.9 micrograms/ml. Five dishes released cadmium, but only one value exceeded the FDA limit of 0.5 microgram/ml. Zinc, cobalt, copper and chromium were also released by some of the dishes. None of the acetic acid solutions contained measurable concentrations of nickel although this metal, as well as those named above, could be extracted from some samples with 6 M nitric acid. The FDA has not established dinnerware extraction limits for any metals except lead and cadmium. All overglaze-decorated dishes imported into the US before the mid-1970s should be tested for lead release before they are used in the preparation, serving, or storage of food.

Acetic Acid↗
PubMed1997

Extraction of lead, cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances.

Dinnerware decorated with overglaze designs can release toxic metals into food substances in amounts high enough to constitute health hazards. When dishes made in the US before 1970 were filled with 4% acetic acid for 24 h, lead concentrations of up to 610 micrograms/ml and cadmium concentrations of up to 15 micrograms/ml were measured. Acetic acid leachates from more than half the dishes tested for lead (78 of 149) contained levels exceeding the US Food and Drug Administration (FDA) allowable concentration of 3.0 micrograms/ml. One-fourth of dishes tested for cadmium (26 of 98) exceeded the FDA limit of 0.5 microgram/ml. High concentrations of lead, cadmium and zinc were also released into 1% solutions of citric and lactic acids. Significant amounts of these metals were extracted by basic solutions of sodium citrate and sodium tripolyphosphate, as well as by commercial food substances including sauerkraut juice, pickle juice, orange juice, and low-lactose milk. Relative concentrations of lead, zinc and cadmium released depend on the leaching agent used. Citric acid leachates contain higher lead:cadmium and zinc:cadmium (but lower lead:zinc) ratios than do acetic acid leachates from nominally identical dishes. Repeated extractions with acetic acid show that even after 20 consecutive 24-h leachings many dishes still release lead in concentrations exceeding FDA limits.

Acetic Acid↗
PubMed1998

Use of home test kits for detection of lead and cadmium in ceramic dinnerware.

Commercial home test kits are advertised as a convenient means for assessing heavy metal hazards in old ceramic dinnerware. This paper reports investigations carried out with four commercial kits for detection of lead (Pb) and one for detection of cadmium (Cd) on pre-1970s ceramic dishes subsequently subjected to 24-h leaching tests with 4% acetic acid to determine heavy metal release. With the lead kits, fewer than 10% of dishes leaching greater than 3.0 micrograms Pb/ml yielded negative results (i.e. false negatives). When the cadmium kit was used according to manufacturer's instructions, 29% of dishes leaching greater than 0.5 microgram Cd/ml yielded false negatives. Home lead test kits appear to be useful for screening of old dinnerware, but the cadmium kit may not be suitable for this purpose.

Cadmium↗
PubMed1998

Lead leaching from pressure cookers.

Leachability of lead by tap water and tamarind solution from Indian pressure cookers while cooking with and without a safety valve is studied. Lead contamination of food by cookers is not very high when compared to the daily intake of lead from various food items consumed by the Indian community. However, looking at the very wide range of lead levels leached from various brands of pressure cookers, it certainly seems possible to keep the lead contamination to the minimum by proper choice of the materials used in the manufacture of these pressure cookers. The rubber gasket, which is a very important component of any pressure cooker, contains the maximum lead concentration; the safety valve is another important source leading to lead contamination of cooked food.

Cooking and Eating Utensils↗
PubMed1999

Assessment of metal content and toxicity of leachates from teapots.

Metallic teapots traditionally used in Morocco were investigated for release of toxic metals from the teapots and their toxicity, as determined by MetPAD, a bacterial toxicity test that is specific for heavy metal toxicity. Our data show that some teapots were non-toxic while a few others were highly toxic, as shown by MetPAD. Tea addition reduced somewhat heavy metal toxicity due possibly to the complexing ability of tea. Chemical analysis of teapot leachates showed that some contained zinc and copper. Teapot No. 5, which showed the highest toxicity, also displayed the highest Zn concentration (7.39 mg/l), confirming the toxicity data. Based on estimates of tea consumption in Morocco, we showed that the extra daily burden of Zn ranged from 1.75 to 4.2 mg/day, assuming the maximum zinc concentration of 7.4 mg/l, as found in our study. This represents 3.5-8% of the LOAEL for zinc of 50 mg/day and would not be important as compared to other sources zinc intake.

Chromium↗
PubMed1999

Acid extraction of lead and cadmium from newly-purchased ceramic and melamine dinnerware.

Imported dishes can present human health hazards in two ways: (1) dinnerware that contains toxic metals in excessive amounts may gain entry to the US; and (2) imported decorative ceramic plates may be improperly labeled regarding permissible use with food. In the present study, non-random samples of dishes were purchased in new condition in US retail outlets and subjected to 24-h acid leaching tests. Two of 28 patterns of imported ceramic dinnerware were found to release lead in levels that exceed US Food and Drug Administration (FDA) limits, and 10 other patterns released lead in concentrations exceeding California Proposition 65 (CA 65) limits. One imported ceramic dish released cadmium in excess of FDA limits. Samples of new foreign-made melamine (plastic) dinnerware in four patterns released neither lead nor cadmium in detectable concentrations. One of three patterns of imported decorative ceramic plates released lead in concentrations exceeding 2000 micrograms/ml. These plates are not permanently labeled as hazardous and are in noncompliance with FDA regulations.

Acids↗