Mutfaklardaki Ağır Metal Kontaminasyonları: Pişirme Ekipmanları(Heavy Metal Contaminations in Cuisine: Cooking Equipment)
DOI:
https://doi.org/10.21325/jotags.2020.622Keywords:
Heavy metal, Cooking equipment, CuisineAbstract
Food safety is a very important issue in terms of sustaining the lives on earth and creating healthy societies. It is known that in addition to microbial and physical elements in daily life, there are many chemical elements that cause concern for public health. Heavy metals, pesticides and toxins are the leading factors. Heavy metals which are very dangerous for humans may endanger human health by being taken into the body either through food or through various sources of contamination. In this study, it is aimed to give information about heavy metals that can be transmitted to food from cooking equipment produced from materials such as steel, aluminum, copper, teflon which are used in food production, especially in food and beverage sector and home kitchens. Heavy metals, which are in the class of chemical hazards, can be transmitted to people from many sources as well as they can be taken into the body from cooking equipment and reach illness levels in the long term. As a result of the literature study, it has been observed that heavy metal is contaminated by leakage from the cooking equipment to food, the condition of the equipment being old or new, the holding time of the food in the equipment and the structural properties of the food used are also effective factors in the transition of heavy metal. As a result, it has been stated that this contamination can be prevented and human health can be protected by some measures such as minimizing the use of materials produced from raw elements like aluminum in the construction of equipment, if possible, preserving food in glass containers and not using old and worn containers.
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