PubMed · 10324447
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
M A Roman. 1986. Catering equipment: basic guidelines.. https://pubmed.ncbi.nlm.nih.gov/10324447/
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
Explore the source record for details and available documents.
OBJECTIVE: To evaluate traditional acidic curing as a preventive method for reducing lead content of glazed ceramic ware. MATERIAL AND METHODS: In 27 ceramic ware pieces from four states in Mexico, the level of residual lead was determined through atomic absorption spectrophotometry after four washings with acetic acid 3%. RESULTS: The lead content of the vinegar washing diminished proportionally with the number of washings, although it remained highly above the permissible levels of this metal (2.5-7.0 p.p.m.). CONCLUSIONS: Traditional acidic curing of glazed ceramic ware is not a useful preventive measure for reducing lead exposure.
Leachability of lead by tap water and tamarind solution from Indian pressure cookers while cooking with and without a safety valve is studied. Lead contamination of food by cookers is not very high when compared to the daily intake of lead from various food items consumed by the Indian community. However, looking at the very wide range of lead levels leached from various brands of pressure cookers, it certainly seems possible to keep the lead contamination to the minimum by proper choice of the materials used in the manufacture of these pressure cookers. The rubber gasket, which is a very important component of any pressure cooker, contains the maximum lead concentration; the safety valve is another important source leading to lead contamination of cooked food.