- University of Copenhagen2, Denmark
The objectives of this project are to identify the sources of metal contamination from stainless steel equipment in food industry, analyse the impact of the contamination and finally to suggest solutions for the problem. Metal release can cause a health risk for consumers with nickel allergy and the acquisition of data on metal content in not only raw products but also in manufactured food and ready-to-eat dishes will be an improvement of the present status. The role of the National Food Institute is to analyse trace elements in processed raw materials and foodstuffs sampled at various sites along the process line in the food industry. The trace element content is determined by Inductively Coupled Plasma Mass Spectrometry (ICPMS) equipped with a collision/reaction cell for interference reduction/removal. The obtained data on food products will be analysed and the health risk evaluated by comparison with the estimated daily intake. By materials selection and development of more wear and corrosion resistant surfaces the general food quality can be improved, metal release reduced and longer lifetime of process equipment obtained – all leading to better products. So by technological solutions safe and high quality food production can be made possible.
|Period||01/01/03 → 31/07/07|