Contribution of cutlery and serving dishes to the human daily intake of silver An in vitro assessment.

Abstract

Silver cutlery and serving dishes are a potential source of exposure of humans that was never quantified. Release of silver was assessed in vitro in an acidic solution mimicking food fluid in two conditions: i] the JRC guidelines for hot fill conditions with stable high temperature over a 2 hour-period of time, and ii] a more realistic condition with spontaneous progressive decline from 90̊C to ambient temperature over the same period of time. Massive silver 95% strips were exposed to a 5% citric acid solution: i) cooling down from 90̊C to ambient or ii) 70̊C maintained, during 2 hours. Spectrometry with optical emission was used to measure silver in solution. In the spontaneous cooling down study, the time-course of temperature was close to the Newton's law of cooling and the released quantities were detected but too low to be measured. The 70̊C exposition resulted in a non-linear release that became quantifiable after one hour of heating up to an apparent plateau at 120 min with a mean concentration [extreme] of 24.6 [22.3-26.8] μg/L. The results of the present study allow concluding that 95% silver used for cutlery and serving dishes may be released in foods. However, the extent of release depends on the condition of use. At a stable 70̊C temperature over a 2 h-period of time, silver is released in a non-linear model up to a mean concentration of 24.6μg/L. In contrast, in conditions fitting with the routine recommendations of use, infinitesimal detectable amounts of silver were released.