Impact of cookware types on trace elements load in milk during boiling | ||||
| Egyptian Journal of Food Safety | ||||
| Article 11, Volume 5, Issue 1, 2018, Page 99-110 | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/ejfsj.2018.157069 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Marwa Khalifa | ||||
| Abstract | ||||
| Boiling raw milk is considered a safety valve in the absence of the possibility of pasteurization or sterilization. Boiling must be done in healthy cookware. Among many types of cookware; Tefal, Aluminum, Stainless steel, Ceramic and Granit we need to know which is suitable to boil milk away from toxic metal leaching. The current study examined different cookware for leaching of lead, cadmium, chromium, nickel, and iron in milk boiling. Aluminum, lead, and chromium were the highest metals leached from aluminum cookware, in levels of 0.126, 0.137and 0.149 ppm respectively, while stainless and Teflon pots release metals only when scratched. The non-stick cookware is relatively safe for boiling milk on condition that they are intact and non-scratched. Further studies on more acidic foods cooking for long period on high temperatures are needed to judge the safety of cooking utensils. | ||||
| Keywords | ||||
| Cookware; heavy metals; trace elements; milk boiling | ||||
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