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At least 19 recordsLinked to original sources
PubMed1975

Training correct utensil use in retarded children: modeling vs. physical guidance.

Modeling and physical guidance were compared for teaching 24 retarded males (mean age = 13.5, mean IQ = 25.3) to use a knife, fork, and spoon. Initial premeal training methods resulted in no improvement over baseline. The methods were revised to extend throughout meals, and a third method (physical guidance with praise) replaced a former control procedure. Methods involving physical guidance produced significant improvement while modeling did not. All groups then received physical guidance with praise which resulted in their achieving similar levels of performance. Follow-up observations revealed that correct utensil use continued under maintenance conditions.

Adolescent↗
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↗
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↗
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↗
PubMed1975

Utensil swab test: its effectiveness in food service sanitation programs.

The effectiveness of the utensil swab test as part of the periodic inspection of food establishments was studied both as an indicator of cleanliness during the period between inspections and as an educational tool. Two to seven samplings were taken at intervals of two to three months at 95 food establishments in rural areas in the northern part of Israel. A statistical analysis showed a high variation and almost no correlation between repeated samplings of the same establishment. Also, no trend to suggest an educational effect was found. We concluded that, though the swab test had proved to be useful in special projects, it had no value as part of the periodic sanitary inspections.

Bacteria↗
PubMed1992

The prevention of Indian childhood cirrhosis.

Previous studies have led to the hypothesis that the gross hepatic copper storage characteristic of Indian childhood cirrhosis (ICC) is due to the early introduction of animal milk feeds which have been contaminated with copper from brass household utensils. Amongst the families of 100 cases of ICC, the incidence of ICC in children born after dietary advice had been given (1/86) was significantly lower than in older siblings (12/125). This study attempted to document the incidence of ICC and the usage of brass before and after an intervention programme in Pune District advising against this pattern of infant feeding. The study encountered numerous difficulties in data gathering, but documented a fall in ICC prevalence resulting in its virtual disappearance in Pune District. This contrasted with an unchanged incidence in Chandigarh. Although a fall in brass usage was seen in Pune District, this was actually a spontaneous sociological change rather than a result of health education.

Alloys↗
PubMed1992

Dietary and other sources of aluminium intake.

Aluminium in the food supply comes from natural sources including water, food additives, and contamination by aluminium utensils and containers. Most unprocessed foods, except for certain herbs and tea leaves, contain low (< 5 micrograms Al/g) levels of aluminium. Thus most adults consume 1-10 mg aluminium daily from natural sources. Cooking in aluminium containers often results in statistically significant, but not practically important, increases in the aluminium content of foods. Intake of aluminium from food additives varies greatly (0 to 95 mg Al daily) among residents in North America, with the median intake for adults being about 24 mg daily. Generally, the intake of aluminium from foods is less than 1% of that consumed by individuals using aluminium-containing pharmaceuticals. Currently the real scientific question is not the amount of aluminium in foods but the availability of the aluminium in foods and the sensitivity of some population groups to aluminium. Several dietary factors, including citrate, may affect the absorption of aluminium. Aluminium contamination of soy-based formulae when fed to premature infants with impaired kidney function and aluminium contamination of components of parenteral solutions (i.e. albumin, calcium and phosphorus salts) are of concern.

Aluminum↗
PubMed1977

Metallic contamination of food during preparation and storage: development of methods and some preliminary results.

A chemical procedure for studying trace metals leached from metallic cooking utensils and preserving cans used in the preparation and storage of food has been developed. The method consists in the destruction of the major part of organic matter with HNO3-vapour followed by a complete mineralization of residues with small amounts of HNO3 in Teflon bombs at 150-160 degrees C under a pressure of 3-12 kg/cm2, depending on the amount and composition of the samples. Subsequently, an ion-exchange step removes major components and concentrates the trace elements in a dilute HNO3-solution, suitable for analysis. The ion-exchange separation, which is performed with an automatic ion-exchange separator, is practically free from blank level problems, e.g., typically a mean of less than 2 per cent of the sample levels of the elements being determined. Preliminary results show that large amounts of aluminium are released from vessels to the water during boiling at the same pH-range which exist for most drinking water in Sweden.

Aluminum↗
PubMed1977

[Contributions to mechanical dishwashing. III. Dynamics of removal of protein residue from glass surfaces (author's transl)].

Using tracer technique the removal of protein soil--dried casein resp. skin milk--from glass plates by mechanical dishwashing was investigated. Prerinsing for 2 min with cold tap water removes 91.25 percent of the quantity of casein originally present. When this prerinse is followed by 20 min main wash, the residual casein can be removed if at least 30g of detergent has been added to 131 water. Optimum inter-relation-ships of quantity of detergent added with time and temperature of the washing and rinse cycles are given. Dry protein residues from skim milk are more easily removed than casein residues, probably because the salts and lactose dried together with the proteins facilitate the cleaning.

Caseins↗