Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Monitoring of Hazardous Metals Migrated from Home-Cooking Utensils

홈베이킹 조리기구에서 용출되는 유해금속 실태조사

  • Park, Sung-Hee (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Kim, Myung-Gil (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Son, Mi-Hui (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Seo, Mi-Young (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Jang, Mi-Kyung (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Ku, Eun-Jung (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Chae, Sun-Young (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment) ;
  • Park, Yong-Bae (Food Additives Analysis Team, Food and Drug Research Division, Gyeonggi Province Institute of Health and Environment)
  • 박성희 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 김명길 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 손미희 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 서미영 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 장미경 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 구은정 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 채선영 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀) ;
  • 박용배 (경기도보건환경연구원 식품의약품연구부 첨가물분석팀)
  • Received : 2021.03.08
  • Accepted : 2021.05.14
  • Published : 2021.06.30
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Abstract

In this study we investigated the elution level of lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), nickel (Ni), antimony (Sb), germanium (Ge), aluminum (Al) and hexavalent chromium (Cr6+) from 69 home-cooking utensils into a food stimulants. The results of migration testing according to the Korea standards and specifications for utensils, containers and packages showed values the allowable migrantion limits. Al was detected in all 7 utensil materials with the average concentration ranging from 0.002-5.989 mg/L. According to the migration conditions for (180℃, 30 min), the average concentration of Al in paper was 7.2 times higher than 25℃, 10 min (P<0.05). The results of migration testing at 180℃, 30 min were also below the allowable migrantion limits. When comparing with the provisional tolerable weekly intake (PTWI) of Al, the estimated weekly intakes (EWI) accounted for 0.000-0.045% for Al.

2020년 경기도내 대형매장과 베이킹 전문매장 등에서 유통 중인 홈베이킹 조리기구 69건(폴리에틸렌테레프탈레이트(PET)제, 불소수지(FR)제, 가공셀룰로스제, 고무제, 종이제, 금속제, 유리제)을 대상으로 유해금속 9종(납, 카드뮴, 비소, 아연, 니켈, 안티몬, 게르마늄, 6가크롬, 알루미늄)의 용출량 및 알루미늄의 식품으로의 이행량을 조사하여 홈베이킹 조리기구의 안전관리를 위한 기초자료로 활용하고자 하였다. 홈베이킹에서 사용되는 69건의 조리기구는 식품용 기구 및 용기·포장 공전의 용출규격 기준에 모두 적합하였다. 금속제의 니켈이 최대 0.009 mg/L 검출되었으나 기준에 적합하였고 이외 유해금속은 불검출이었다. 규격 기준 이외의 금속에서 주로 용출된 유해금속은 알루미늄으로 7개의 재질에서 모두 용출되었으며, 4% 초산으로 용출된 종이제(1.417 mg/L)와 가공셀룰로스제(5.069 mg/L)에서 높은 용출량을 보였다. 홈베이킹에서 주로 사용되는 조리조건인 180℃, 30분 용출실험 결과, 식품용 기구 및 용기·포장 공전에 따른 용출실험 대비, 종이제의 알루미늄의 용출량이 7.2배 유의하게 증가하였다(P<0.05). 이외 납 등 다른 유해금속이 추가로 검출되었다. 180℃, 30분으로 용출온도가 증가하여도 식품용 기구 및 용기·포장 공전의 용출규격 기준에는 모두 적합하였다. 알루미늄의 위해도 평가결과, 종이제 > 금속제 > FR제 > 고무제 및 유리제 > PET제 및 가공셀룰로스제 순으로 나타났으며, 전체 위해도는 0.000-0.045% 수준으로 국민생활건강에 위해를 끼치지 않는 안전한 수준으로 확인되었다. 홈베이킹 조리기구의 용출량 조사결과, 유해금속은 안전하게 관리되고 있는 것을 확인하였고, 본 연구의 결과는 향후 식품용 기구 및 용기·포장의 안전관리를 위한 과학적인 근거자료로 활용될 수 있을 것으로 사료된다.

Keywords

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