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Monitoring of chromium and nickel in biological fluids of grinders grinding stainless steel

✍ Scribed by Inger Cecilie Stridsklev; Karl-Heinz Schaller; Sverre Langård

Publisher
Springer-Verlag
Year
2006
Tongue
English
Weight
282 KB
Volume
80
Category
Article
ISSN
0340-0131

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Stainless steels are widely used materials in food preparation and in home and commercial cookware. Stainless is readily attacked by organic acids, particularly at cooking temperatures; hence iron, chromium, and nickel should be released from the material into the food. Nickel is implicated in numer