Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Evaluation of Elution Characteristics by Material for Kitchen Utensils - Focusing on the Metallic Kitchen Utensils

유통 주방기구의 재질별 용출 특성 평가 -금속제 주방기구 중심으로-

  • Kim, Jae-Kwan (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Im, Kyung-Sook (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Myung-Gil (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Park, Sung-Hee (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Seo, Mi-Young (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Lee, Yu-Na (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Kim, Jung-Sun (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Ku, Eun-Jung (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Chae, Sun-Young (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Park, Yong-Bae (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment) ;
  • Yoon, Mi-Hye (Food Additives Analysis Team, Gyeonggi-do Institute of Health and Environment)
  • 김재관 (경기도보건환경연구원 첨가물분석팀) ;
  • 임경숙 (경기도보건환경연구원 첨가물분석팀) ;
  • 김명길 (경기도보건환경연구원 첨가물분석팀) ;
  • 박성희 (경기도보건환경연구원 첨가물분석팀) ;
  • 서미영 (경기도보건환경연구원 첨가물분석팀) ;
  • 이유나 (경기도보건환경연구원 첨가물분석팀) ;
  • 김정선 (경기도보건환경연구원 첨가물분석팀) ;
  • 구은정 (경기도보건환경연구원 첨가물분석팀) ;
  • 채선영 (경기도보건환경연구원 첨가물분석팀) ;
  • 박용배 (경기도보건환경연구원 첨가물분석팀) ;
  • 윤미혜 (경기도보건환경연구원 첨가물분석팀)
  • Received : 2020.08.12
  • Accepted : 2020.12.10
  • Published : 2021.02.28
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Abstract

In this study we analyzed the elution rates of 11 metals from 82 metallic kitchen utensils purchased in the market. The elution frequency of the 11 types of metals was iron > aluminum > chromium, nickel > zinc > copper > lead > arsenic > antimony > stannum > cadmium. For metallic kitchen utensils, the elution rate of heavy metals was 7.3-93.9%, and the average elution concentration was 0.001-13.473 mg/L. The average elution concentration of heavy metals was ranged between none-detected (N. D.) to 30.473 mg/L for non-coated kitchen utensils and 0.000-10.005 mg/L for coated kitchen utensils. The average elution concentration of metals from domestic kitchen utensils ranged from 0.001-25.145 mg/L, and from 0.000-33.518 mg/L for imported kitchen utensils. In particular, aluminum was found to be high in domestic kitchen utensils while iron was high in imported kitchen utensils. The average elution concentration of heavy metals was N.D.-2.670 mg/L for stainless steel, N.D.- 31.575 mg/L for aluminum, and N.D.-307.737 mg/L for iron. The amount of transition to food after cooking was investigated.

본 연구는 2019년 경기도내 대형매장과 중소형매장 및 재리시장에서 유통 중인 스테인리스, 알루미늄, 철 등 금속제 주방기구 82건을 대상으로 중금속 등 11종(납, 카드뮴, 비소 등)의 오염도를 조사하여 금속제 주방기구의 위생관리를 위한 기초자료로 활용하고자 하였다. 금속제 주방기구의 용출시험결과, 금속의 용출빈도는 철>알루미늄>크롬, 니켈>아연>구리>납>비소>안티몬>주석>카드뮴의 순으로 이었고 용출률은 7.3-93.9%이었다. 조사 대상 82건 중 알루미늄 주방기구 1건에서 니켈이 기준을 초과(결과 1.4 mg/L, 기준 0.1 mg/L 이하)한 것으로 나타났으며 그 밖에 기준이 설정되어 있지 않은 철에 코팅한 주방기구에서 니켈이 식품용 기구 및 용기·포장 공전 금속제 기준을 5배-193배 초과한 것으로 나타나 이에 대한 기준규격의 설정이 필요한 것으로 판단된다. 코팅하지 않은 금속제와 내부를 코팅한 주방기구 평균 용출량을 비교해보면, 알루미늄과 철은 코팅한 주방기구에서 낮게 나타났고 나머지 대부분의 중금속은 코팅한 주방기구에서 높은 수준으로 나타났다. 국산과 수입산으로 나누어 평균 용출량을 비교한 결과, 알루미늄과 철은 국산 및 수입산 모두 다른 중금속에 비해 높은 수준으로 나타났는데 알루미늄은 국산주방기구에서, 철은 수입산 주방기구에서 높게 나타났다. 주방기구의 코팅재질별로 평균 용출량을 비교한 결과, 불소수지 코팅에서는 알루미늄, 세라믹 코팅에서는 알루미늄, 철, 법랑코팅에서는 니켈, 알루미늄, 철, 구리, 기타(실리콘과 티타늄)코팅에서는 철의 용출량이 높게 나타났다.

Keywords

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