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Food Additives & Contaminants: Part B
Surveillance
Volume 15, 2022 - Issue 3
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Research Article

Metals release from stainless steel knives in simulated food contact

Andrea Casarolia Department of Mechanical Engineering, Politecnico di Milano, Milano, ItalyView further author information
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Marco Boniardia Department of Mechanical Engineering, Politecnico di Milano, Milano, ItalyView further author information
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Riccardo Gerosaa Department of Mechanical Engineering, Politecnico di Milano, Milano, ItalyView further author information
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Fabjola Bilob INSTM & Chemistry for Technologies Laboratory, Department of Mechanical and Industrial Engineering, University of Brescia, Brescia, Italy;c Smart Solutions s.r.l, Brescia, ItalyCorrespondence[email protected]
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Laura Borgeseb INSTM & Chemistry for Technologies Laboratory, Department of Mechanical and Industrial Engineering, University of Brescia, Brescia, Italy;c Smart Solutions s.r.l, Brescia, ItalyORCID Iconhttps://orcid.org/0000-0003-3486-2656View further author information
ORCID Icon,
Paola Cirellid Department of Information Engineering, University of Brescia, Brescia, ItalyView further author information
&
Laura E. Deperob INSTM & Chemistry for Technologies Laboratory, Department of Mechanical and Industrial Engineering, University of Brescia, Brescia, Italy;c Smart Solutions s.r.l, Brescia, ItalyORCID Iconhttps://orcid.org/0000-0001-7818-3212View further author information
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Pages 203-211 | Received 21 Jan 2022, Accepted 05 May 2022, Published online: 06 Jun 2022
 
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ABSTRACT

The release of chromium, nickel, and manganese from knives stainless steel produced in Italy and People’s Republic of China was investigated with the aim to check their quality and compliance with Italian Ministerial Decree 21.03.73, which is the most detailed text for the hygiene regulation of packaging, containers, and tools intended for food contact. Temperature effect on metal release is investigated in 18 sets of knives. Tests are performed by simulating discontinuous contact using a 3% glacial acetic acid solution in distilled water at 50°C and 100°C. Chromium, nickel, and manganese quantification is performed by total reflection X-Ray fluorescence. Chemical composition highlights low sulphur content, and most of them belong to the American Iron and Steel Institute (AISI) 420 type A stainless steel group. Tests performed at 100°C revealed higher concentration of released metals. Only three knives tested at 100°C exceed the limit of 100 µg L−1.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported there is no funding associated with the workfeatured in this article.

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