Survey on Metals Contained in Stainless Steel Kitchenware and Tableware

Area of Science:

• Materials Science
• Food Safety Analysis
• Analytical Chemistry

Background:

• Stainless steel kitchenware and tableware are widely used globally.
• Assessing the elemental composition and potential migration of metals from cookware is crucial for public health.
• Previous studies have focused on specific elements, but comprehensive analysis of commercial products is ongoing.

Purpose of the Study:

• To investigate the surface elemental composition of stainless steel kitchenware and tableware sold in Japan.
• To determine the migration levels of specific elements from these products under simulated conditions.
• To ensure compliance with national and international food safety regulations.

Main Methods:

• Surface elemental composition analysis of 172 samples using the fluorescence X-ray method.
• Confirmation of high manganese levels using Inductively Coupled Plasma (ICP) analysis.
• Migration tests to assess the release of elements into food simulants.

Main Results:

• High levels of manganese (9.59-20.03%) were detected in 17 out of 172 samples.
• All tested samples met the Italian Specific Migration Limits for relevant elements.
• Lead and antimony were not detected in any of the samples, adhering to the Japanese Food Sanitation Law.

Conclusions:

• While some stainless steel products exhibit high surface manganese, they do not pose a risk according to current migration standards.
• The investigated kitchenware and tableware comply with stringent Japanese food safety regulations regarding lead and antimony.
• Further research could explore the long-term effects of high manganese exposure from cookware, if any.