Kitchen Utensils & Tools Testing

Sanchis, Yovana, et al. Talanta 138 (2015): 290-297.

A comprehensive analytical strategy was developed for the determination of regulated primary aromatic amines (PAAs) and the post-target screening of migrating substances in nylon kitchen utensils. Liquid chromatography coupled with orbitrap-high resolution mass spectrometry (LC-HRMS) in full scan mode was employed for this analysis. The quantitative method targeted 8 PAAs, with recovery rates ranging from 78% to 112%, precision (RSD) less than 15%, and limits of quantification between 2 and 2.5 µg kg⁻¹, making it suitable for official monitoring.

The post-target screening approach involved the creation of a customized theoretical database for food-contact material migrants, including bisphenols, phthalates, and other amines. This allowed for the tentative identification of migrating substances in food simulants without the need for additional reference standards. Two phthalates, di-n-butylphthalate and di-2-ethylhexyl phthalate, were detected in samples and confirmed through further analysis.

In a survey of 10 real samples from retailers in the Valencian Region (Spain), 6 out of 8 target PAAs were detected, with 4,4′-methylenedianiline and aniline being the most frequently identified, with concentrations ranging from 2.4 to 19,715 µg kg⁻¹. This analytical strategy demonstrated the effective use of LC-HRMS for both target analysis and comprehensive screening of migrating substances, ensuring the safety and regulatory compliance of kitchen utensils.

Koo, Ye Ji, et al. Food and Chemical Toxicology 145 (2020): 111651.

This study investigates the release of toxic metals (As, Cd, Cr, Ni, and Pb) from metallic kitchen utensils, including stainless steel, aluminum alloys, copper alloys, and cast iron, into food simulants under various usage conditions. Inductively coupled plasma-mass spectrometry (ICP-MS) was employed to quantify metal release, revealing that the release levels were highly influenced by pH and usage factors such as repeated use, washing, and oiling.

The results indicate that the release of toxic metals generally decreased with repeated use. Notably, stainless steel samples showed a significant reduction in Cr and Ni release between the first and third tests. Washing conditions also impacted metal release, with higher levels of As and Cr found when utensils were washed only with water or steel wool pads, respectively. Oiling cast iron cookware effectively reduced the release of several metals, including As, Cd, Cr, and Ni, by up to 83% in acidic simulants.

The Margin of Exposure (MOE) values calculated for each metal suggest that the levels of exposure in the Korean population are unlikely to pose a health risk, with the exception of copper alloys and cast iron, which showed some exceedances of safety levels for As and Pb. This study highlights the importance of evaluating toxic metal release in kitchen utensils to ensure consumer safety under varying usage conditions.

Perez, Mary Ângela Favaro, et al. Food Chemistry 362 (2021): 129902.

This study presents a fast, sensitive, and eco-friendly method for determining 19 primary aromatic amines (PAAs) in kitchen utensils using capillary zone electrophoresis coupled with tandem mass spectrometry (CE-MS/MS). The method, optimized with 0.1 mol/L formic acid at pH 2.4 as the background electrolyte, allows for the analysis of PAAs in under 6 minutes. The technique demonstrated excellent linearity (correlation coefficients >0.99), reproducibility (1–25%), and detection limits between 0.2 and 1.3 μg/kg. The recoveries ranged from 85% to 120%, confirming its reliability.

The validated method was employed to analyze 36 cooking utensil samples using acetic simulant, revealing that 28% of the samples did not comply with regulatory standards. Notably, the most frequently detected PAAs were 4,4′-diaminodiphenylmethane and aniline, with some samples containing PAAs at concentrations up to 2900 times higher than the limits set by Brazilian legislation.

The CE-MS/MS method offers a cost-effective, fast, and environmentally friendly alternative to traditional chromatographic methods, making it suitable for routine use. Its low sample and reagent consumption, coupled with reduced waste generation, aligns with green chemistry principles, while its sensitivity meets the requirements for compliance with food safety regulations. This study underscores the importance of monitoring PAAs in kitchen utensils to ensure consumer safety and regulatory compliance.