Toxic Metals and Physical Hazards

Chemical contamination may occur when certain metals contact foods and are then consumed. Potentially toxic metals include lead, brass, copper, zinc, animony, and cadmium. Food safety measures regarding toxic metals allow only approved materials to come in contact with foods. For example, paint brushes should never replace basting brushes, and refrigerator shelves, which may contain cadmium, are not suitable grill substitutes. Certain kinds of containers are not recommended. Galvanized tin containers should never be used to store acidic juices, lemonade, tea, or salad dressing because the acidity can dissolve the zinc coating. Although the American canning industry has long since phased out lead solder in favor of seamless welding, some imported canned foods are still lead soldered. The FDA advises against storing acidic foods such as fruits and tomato products in their opened cans, because acidity can increase the level of lead in food. Some lead-based products and enamelware are not recommended, because they may chip and expose the underlying metal. The glaze on some pottery used for heating and/or serving food was, not so long ago, a source of lead. Now, pottery made in or imported into the United States is required to be lead-free, but imported ceramic coffee cups, older pottery, or pottery purchased abroad may still contain lead. Finally, wine should not be allowed to remain in lead crystal decanters, if at all, except for short periods of time in serving.

Physical Hazards

Any nonfood material found in food is considered to be a physical hazard under the HACCP system. Dangerous, and sometimes bizarre, foreign objects like sharp pieces of metal, wood, plastic, stones, false fingernails, toothpicks, watches, jewelry, insects, staples from food boxes, and many other items have been known to find they way into food. The most commonly reported foreign object found in foods is glass.