Risk assessment of eighteen elements leaching from ceramic tableware in China.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2023-09-01 DOI:10.1080/19393210.2023.2202195

Wei Liu, Xiuli Wang, Huaining Zhong, Zhaohui Wang, Daoyuan Yang, Canghao Xie, Ee Wang, Haixia Sui

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引用次数: 1

Abstract

Ceramic products are among the most frequently used food contact materials. Health risks associated with ceramic tableware usually arise from the migration of heavy metals. In this study, 767 pieces of ceramic tableware of different shapes and types were collected across China, and the migration levels of 18 elements were determined using inductively coupled plasma mass spectrometry. Migration tests were conducted according to the Chinese National Food Safety Standard - Ceramic Ware (GB 4806.4) with microwaveable and non-microwavable samples under different conditions. The food consumption of consumers via different shapes of ceramic tableware was obtained through a self-reported web-based survey, and the estimated dietary intakes of the studied elements were calculated accordingly. The exposure assessment showed that certain metals leached from the ceramic tableware at levels of concern. In addition, the applicability of the migration experiment conditions for microwaveable ceramic ware in GB 4806.4 needs to be further investigated.

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中国陶瓷餐具中18种元素浸出的风险评估。

陶瓷制品是最常用的食品接触材料之一。与陶瓷餐具相关的健康风险通常来自重金属的迁移。本研究在中国各地收集了767件不同形状和类型的陶瓷餐具，采用电感耦合等离子体质谱法测定了18种元素的迁移水平。根据中国食品安全国家标准《陶瓷制品》(GB 4806.4)对微波和非微波样品在不同条件下进行迁移试验。通过自我报告的网络调查获得消费者通过不同形状的陶瓷餐具的食物消费量，并据此计算所研究元素的估计膳食摄入量。接触评估显示，从陶瓷餐具中浸出的某些金属达到了令人担忧的水平。此外，GB 4806.4中微波陶瓷迁移实验条件的适用性有待进一步研究。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.

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