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 145 records · Page 8Linked to original sources

PubMed1990

[Effects of sodium chloride, acetic acid and citric acid on the dissolution of aluminum from aluminum cooking utensils].

In order to investigate the effects of sodium chloride and organic acids on aluminum elution from cooking utensils made of aluminum, the quantities of aluminum elution were measured in solutions with various concentrations of sodium chloride, acetic acid and citric acid by flameless atomic adsorption spectrophotometry. The increase of the aluminum elution rate from a pudding cup, an aluminum pan and an alumite pan could be clearly distinguished by the coexistence of acetic acid or citric acid and sodium chloride. The elution was low in the presence of sodium chloride at room temperature, but it was distinctly accelerated by heating. Although alumite treatment had the effect of protection against aluminum elution, such elution obviously increased, as shown by the existence of acid and sodium chloride at high temperatures. Aluminum elution rates from surface-untreated cooking utensils made of aluminum were increased by heating by a factor of several thousand.

Acetates↗

PubMed2006

Morphological significance of cladosporium contaminants on materials and utensils in contact with food.

Cladosporium contaminants on materials and utensils that come into contact with food were morphologically investigated. The most common contaminants, C. cladosporioides and C. sphaerospermum, were detected on the samples. The morphological changes of the Cladosporium species were investigated by using stereoscopic, optical light, fluorescent, and scanning electron microscopes. Microscopically the Cladosporium contaminants were observed as aggregated dark brown spots, strongly pigmented, irregularly swollen, and in long chains. Using fluorescent microscopy, the Cladosporium mycelia were clearly stained with fluorescein diacetate as viable cells, but the old cells were mostly non-viable, as shown by staining with propidium iodide. The dynamics of the morphological changes showed that the penetrating mycelia were closely attached to the surface of the materials and utensils under investigation. These results provide information about the significance of Cladosporium contamination on materials and utensils in contact with food and may contribute to the control of fungal contamination.

Cladosporium↗

PubMed1993

Contribution of aluminum from packaging materials and cooking utensils to the daily aluminum intake.

Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10-15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, non-coated Al camping bottles containing lime blossom tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters. In Switzerland, where most pans nowadays are made of stainless steel or teflon-coated Al, the average contribution for the use of Al utensils to the daily Al intake of 2-5 mg from the diet is estimated to be less than 0.1 mg.

Aluminum↗

PubMed2004

Migration of aniline from polyamide cooking utensils into food simulants.

Migration of aniline from polyamide cooking utensils was investigated. Aniline was found to originate from the application of black colorant in the polyamide 66 raw material. Analysis of polyamide raw material revealed an aniline concentration of 121 +/- 13 mg kg(-1). The aniline concentration in a cooking utensil (turner) manufactured with 70% polyamide raw material was 82 +/- 6 mg kg(-1). When testing migration from black coloured samples of turner, whisk and cooking spoon into water simulant at 100 degrees C for 30 min, the migration levels at the third exposure were 39 +/- 1, 11 +/- 4 and 37 +/- 4 mug dm(-2), respectively. Hence, these articles were not compliant with respect to the area-based limit for primary aromatic amines (3.33 mug dm(-2)) set by European Union Directive 2002/72/EC. Repeated testing of a cooking utensil (turner) showed that approximately 100 h use at 100 degrees C was required to reach legal (non-detectable) levels of aromatic amine migration.

Aniline Compounds↗

PubMed1997

Aluminum utensils contribute to aluminum accumulation in patients with renal disease.

Presently, aluminum utensils are widely used in the world, especially in the developing countries. However, whether aluminum leaching from such utensils contributes to aluminum accumulation or causes any damage in patients with renal disease remains unknown. We designed a prospective study to evaluate this problem. After excluding patients who were not examined at follow-up or who poorly complied during the study period, the opened randomized study consisted of 42 patients with chronic renal insufficiency (creatinine clearance <60 mL/min and >10 mL/min). All patients had not taken any aluminum-containing agents for 3 months, but used aluminum kitchen utensils for more than 1 year. Twelve patients comprised the control group; the other 30 patients comprised the study group. The aluminum kitchen utensils used by the study group patients were replaced with stainless steel utensils for 3 months, but those used by the control group were not. After 3 months, the decrements of serum aluminum (5.5 +/- 4.6 microg/L v 2.1 +/- 3.5 microg/L; P = 0.012) and daily urine aluminum excretion (14.3 +/- 15.2 microg/d v 2.1 +/- 5.6 microg/d; P = 0.005) in the study group patients were greater than those in the control group patients. The increments of transferrin saturation of the study group patients (1.8% +/- 9.5% v -3.7% +/- 9.5%; P = 0.052) were greater than those of the control group patients. In addition, the increments of iron (r = 0.368, P = 0.035) and transferrin saturation (r = 0.345, P = 0.049) positively correlated with the decrements of daily aluminum excretion in all patients. The study group patients with greater decrements of serum aluminum (>5.5 microg/L) had greater serum iron levels (90.2 +/- 27.7 microg/dL v 71.9 +/- 27.8 microg/dL; P = 0.047) and transferrin saturation (30.5% +/- 11.0% v 23.0% +/- 9.5%; P = 0.046) than those with less decrements of serum aluminum (<5.5 microg/L) after the study. Our study demonstrates that aluminum kitchen utensils may be the important aluminum exposure source for patients with chronic renal insufficiency who are not taking aluminum-containing agents, and hints that the long-term exposure of aluminum leaching from aluminum utensils probably affects iron levels in patients with chronic renal insufficiency. Further studies are clearly needed to confirm this observation.

Adult↗

PubMed2005

Specific determination of 20 primary aromatic amines in aqueous food simulants by liquid chromatography-electrospray ionization-tandem mass spectrometry.

A multi-analyte method without any pre-treatment steps using reversed-phase liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) was developed and applied for the determination of 20 primary aromatic amines (PAA) associated with polyurethane (PUR) products or azo-colours. The method was validated in-house for water and 3% acetic acid food simulants using spiked migrates from plastic laminates. Detection limits ranged from 0.27 to 3 microg amine/L food simulants, and RSD values of within-laboratory reproducibility at the 2 microg PAA/L level ranged from 3.9 to 19%. PAA migration from plastic laminates and black nylon cooking utensils were determined with the method, and high levels of 4,4'-methylenedianiline and aniline were found in migrates from about half of the tested cooking utensils. The method fulfils present legislative demands in the EU for screening and verification of PAA migration from food contact materials.

Adhesives↗

PubMed1989

Influence of medicinal herbs decocted with different utensils on colony formation of gastric carcinoma cells.

In order to elucidate the different results obtained in cancer patients with similar condition and symptoms treated by the same medicinal herbs, an investigation of the utensils used for making decoctions was carried out. It was found that the decoction made by means of glassware, enamel and earthenware pots had the best effect of inhibiting the colony formation of human gastric carcinoma cells, the next were the decoctions made by means of unrefined iron pots, stainless steel pots and copper pots, and the worst was that made with aluminium pots. It was also found that there was no difference between the water contained in those utensils and normal saline in the influence on the colony formation of human gastric carcinoma cells. Therefore, it is believed that the difference in effect of the decoctions made by means of different kinds of utensils is not due to the trace dissolution of the utensil materials, but is most likely due to the occurrence of some chemical reactions while making the decoction. That the decoctions made by means of different utensils had different peak values in the absorption spectrum also supports this proposition.

Cooking and Eating Utensils↗

PubMed1978

Release of nickel from cooking utensils.

The release of nickel to boiling water from new and used saucepans of different material was measured. No nickel was released from aluminium, teflon and enamel. Certain amounts of nickel were released from stainless steel, but only at acid pH.

Aluminum↗

PubMed2003

Release of heavy metals from Tunisian traditional earthenware.

Lead and other heavy metals are found to leach from the glazes of some Tunisian glazed earthenware in concentrations high enough to constitute a serious health hazard. When yellow/green and white/green colored mugs available on the Tunisian market were filled with acetic acid solutions, concentrations of up to 51 microg lead per ml of leachate were measured. The values greatly exceed the limit allowed by the US Food and Drug Administration (FDA) regulations for a 24-h leaching test. The use of a traditional milk derivative (leben) widely consumed as a beverage in Tunisia as a leaching agent shows that amounts as high as 1407 microg of lead is ingested per mug of milk derivative consumed. The use of such utensils may constitute a serious health hazard to the Tunisian consumer. Stringent regulations and controls are therefore required to protect the consumer against lead and other heavy metals of non-occupational origin.

Acetic Acid↗

PubMed1998

Effects of shape and operation of chopsticks on food-serving performance.

The study evaluated the effects of six chopsticks designs on the food-serving performance of three tasks (food-pulling, food-pinching, and food-moving) under two different operations (pincers-pinching and scissors-pinching). A total of 40 male junior college students were employed as subjects for the laboratory experiment. Subjects who were experienced in pincers-pinching were superior in pinching precision and stability to those experienced in scissors-pinching. Nevertheless, the scissors-pinching group gave a more powerful pinching force while pulling the experimental food. Chopsticks with rounded handle and carved grooves on the tip were preferred in all the six experimental pairs. The research suggests that, in general, the pincers-pinching operation is recommended for daily food-serving and teaching children primary use of chopsticks. Therefore, chopsticks with rounded handle and carved grooves on the tip are suggested for family utensils (non-disposable chopsticks). Considering the cost and cleaning, chopsticks with rounded handle and square tip are recommended for general dining. However, the square handle and rounded tip chopsticks are the type most commonly used in Taiwan.

Adolescent↗

PubMed1979

Nickel in food: the role of stainless-steel utensils.

Nickel may be found in prepared foods (tinned foods) at markedly higher concentrations than the safe threshold laid down for hypersensitive patients. Some foodstuffs cooked in stainless-steel utensils attack the metal and thus contain much more nickel than when enamel or aluminum saucepans are used. Among the natural organic acids which may be responsible for dissolving stainless-steel, oxalic acid is the most active at equivalent concentrations.

Cooking↗

PubMed2003

Migration of N-nitrosamines, N-nitrosatable substances and 2-mercaptobenzthiazol from baby bottle teats and soothers: a Dutch retail survey.

In 2001, a retail market survey of 19 samples of teats and soothers was performed in the Netherlands. The migration of 2-mercaptobenzthiazol (MBT), N-nitrosamines and nitrosatable substances was measured. A screening was also performed for other potential migrants. Of the soothers, shield size and yield strength were determined. Most of the teats and soothers on the Dutch market were made of silicone rubber, although a few were made of natural rubber. The migration of N-nitrosamines and nitrosatable substances was far below the migration limit of 0.01 and 0.1 mg kg(-1) teat, respectively, with the exception of one natural rubber soother. For this soother, the migration of nitrosatable substances was 0.23 mg kg(-1) and measures were therefore taken against the supplier. MBT was detected in only one natural rubber sample, migration being well below the limit of 0.3 mg/teat. The extractable substances in the silicone teats and soothers are siloxanes. From the two natural rubber products, substances were extracted that were not on the positive list of the Dutch Packaging and Food-Utensils Regulation. Most of these substances are allowed in other countries, or authorized for plastic food contact materials. The size of the shields of all soothers and yield strengths were in compliance with the Regulation.

Benzothiazoles↗

PubMed1989

Preparing oral hydration solution with a cup method.

In a survey of 195 homes in four villages in the Mhala area of Gazankulu, 90% of women caring for under-5 children were able to make an oral hydration solution (OHS). Seventy-five per cent of these women indicated that they would use an OHS as first-line management for diarrhoea. Seventy-nine per cent (139) of these solutions were prepared using a cup method and 13% (23) using a litre-bottle method. A biochemically ideal sodium concentration was found in 31% (43) of solutions made using the cup method and in 17% (5) of those made using the litre method. The solutions are further analysed. The appropriateness of the cup and litre measures for home-made OHS in these circumstances is studied and discussed. The cup method is considered to have advantages because utensils and ingredients for this method are more readily available in these rural homes. Dual messages given to this community may be responsible for the apparent confusion about making OHS, and it is advocated that health education about OHS should where possible be standardised.

Cooking and Eating Utensils↗

PubMed2007

The pincer chopsticks: the investigation of a new utensil in pinching function.

The manipulation of chopsticks requires skillful motions of fingers. Therefore, it would be difficult to manipulate chopsticks for people with hand dysfunction. We designed a simple and convenient utensil, the pincer chopsticks, to simulate the pincers-pinching operation of traditional chopsticks. To compare the performance of the new device with that of traditional chopsticks and spoons, 32 volunteers applied these utensils to pick up four kinds of fool with either hand. For dominant hands, the manipulation time of both pincer and traditional chopsticks was shorter than that of spoons, while using pincer chopsticks with non-dominant hands revealed the best performance among the three experimental utensils for users without experience. In this study, the newly designed pincer chopsticks demonstrated advantages for operation and performance. It has the potential to benefit patients with impaired hands.

Adolescent↗

PubMed1979

Studies of bacterial populations in the kitchens of the University of Papua New Guinea.

Washed cups, plates, forks, knives, spoons, utensils and table surfaces in the kitchens of the University of Papua New Guinea were assayed for total and coliform bacteria in 1976 and 1977. The total bacterial count per item for crockery and cutlery exceeded the desired limit by five to 6400 times, whilst the count for utensils was also exceeded by over 100 times in both years. Coliform and E. coli. were detected in all samples. Improper hygiene by kitchen staff and a lack of sufficient hot water were mainly responsible for the high counts. Recommendations are given for catering establishments.

Cooking and Eating Utensils↗

PubMed1976

Lead on painted handles of kitchen utensils.

The lead content of paint on wooden handles of kitchen utensils ranged from 0 to 9.7 per cent (97,000 ppm). Yellow paint showed the highest concentration of lead followed by green and red colors. The values of lead often exceeded the legal limit on toys and paint for use indoors.

Cooking and Eating Utensils↗

PubMed1991

Penetrating ocular injury from contaminated eating utensils.

Although the rate of infectious endophthalmitis following penetrating ocular injury is generally less than 10%, certain settings may carry a greater risk of infection. One such setting is penetrating injury resulting from eating utensils contaminated with oral flora. We reviewed six of these injuries. Culture-positive bacterial endophthalmitis developed in four of the six eyes; only one of the eyes retained reading visual acuity (greater than 20/50) and two eyes lost light perception. The potential for infection and limited visual outcome in this series warrants aggressive prophylaxis and treatment. The unexpected isolation of Haemophilus influenzae in two of the four infections suggests that broad-spectrum antibiotic treatment should be considered in all such injuries since less common organisms may be encountered.

Adult↗

PubMed1991

[Study on factors affecting aluminium leaching from aluminium-utensils].

Temperature, pH, oxidative substances and other constituents in foods were studied on their effects on aluminium leaching from aluminium-utensils, using ICPAES method for determining the aluminium contents. The influence of heating on accelerating aluminium leaching was stressed and the effect of F- on aluminium leaching was confirmed. Fe3+ and NaCl were suggested for the first time as being able to promote aluminium leaching. The mechanism and practical significance of these effects are discussed.

Aluminum↗