Stainless steel leaches nickel and chromium into foods during cooking

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 39, 2013, Pages 9495-9501

  Kamerud, Kristin L ^a   Hobbie, Kevin A ^a   Anderson, Kim A ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Allergic sensitivity; Chromium; Contact dermatitis; Food safety; Nickel; Stainless steel

Indexed keywords

ALLERGIC SENSITIVITY; CONTACT DERMATITIS; COOKING PROCESS; CR CONCENTRATION; DIETARY SOURCES; FOOD PREPARATION; METAL LEACHING; STAINLESS STEEL GRADES;

CHROMIUM; DERMATITIS; FOOD SAFETY; FRUITS; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; LEACHING; NICKEL; STAINLESS STEEL;

THERMAL PROCESSING (FOODS);

CHROMIUM; NICKEL; STAINLESS STEEL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; ECONOMICS; FOOD CONTAMINATION; FOOD PRESERVATION; FRUIT; KITCHEN; PRODUCT SAFETY; SOLUBILITY; TOMATO;

CHROMIUM; CONSUMER PRODUCT SAFETY; COOKING; COOKING AND EATING UTENSILS; FOOD CONTAMINATION; FOOD, PRESERVED; FRUIT; LYCOPERSICON ESCULENTUM; NICKEL; SOLUBILITY; STAINLESS STEEL;

EID: 84890334439     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402400v     Document Type: Article

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