不锈钢厨房设备会对人体有害吗? - 济南商务厨具厂家

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不锈钢厨房设备会对人体有害吗?

来源:http://www.yaguanchuju.com.cn添加时间:2019-07-26 11:38:15
  不锈钢厨房设备长期接触酸性材料会使不锈钢产生腐蚀,从而释放其中的重金属铬,长期使用会引起铬中毒,严重危害人体肝功能。
  Stainless steel kitchen equipment long-term contact with acidic materials will cause corrosion of stainless steel, thereby releasing the heavy metal chromium, long-term use will cause chromium poisoning, seriously endangering human liver function.
  只要不锈钢厨具在使用过程中不发生腐蚀,不锈钢厨具中的铬就不会迁移到食品中,也不会引起铬中毒。优质不锈钢厨具的耐腐蚀性非常好,一般不会引起铬中毒。但需要注意的是,酸性物质对不锈钢确实具有腐蚀性,会使不锈钢中的铬溶解,在使用不锈钢厨具时应尽量防止。
  As long as stainless steel kitchenware does not corrode during use, chromium in stainless steel kitchenware will not migrate to food, nor will it cause chromium poisoning. The corrosion resistance of high quality stainless steel kitchenware is very good, and generally does not cause chromium poisoning. However, it should be noted that acidic substances are indeed corrosive to stainless steel, which will dissolve chromium in stainless steel, and should be prevented as far as possible when using stainless steel kitchenware.
  当盐和醋混合时,就会产生盐酸。在不锈钢炊具中长期使用高浓度的醋和盐,在高温下会腐蚀不锈钢炊具,去除铬。
  When salt and vinegar are mixed, hydrochloric acid is produced. High concentration of vinegar and salt will corrode stainless steel cookers and remove chromium at high temperature for a long time in stainless steel cookers.
  根据中国《食品安全不锈钢产品国家标准》(GB 9684-2011),不锈钢产品中铬的迁移量不能超过0.4 mg/m2。前卫生部在设定限量标准时解释说,一般不锈钢产品在储存、烹调或与食品接触过程中不会构成食品安全风险;当不锈钢制品在使用过程中转移的铬超标时,可能会对人体健康造成危害。
  According to China National Standard for Food Safety Stainless Steel Products (GB 9684-2011), the migration of chromium in stainless steel products should not exceed 0.4 mg/m2. The former Ministry of Health explained that stainless steel products generally do not pose a food safety risk in the process of storage, cooking or contact with food; when the chromium transferred from stainless steel products in use exceeds the limit, it may cause harm to human health.
  中国质检部门多次表示,铬对皮肤、粘膜和消化道有刺激性和腐蚀性,容易进入人体细胞。吸入高浓度的铬,会对肝脏、肾脏等内脏器官造成损害,在体内积聚是致癌的,还可能诱发基因突变。
  China's quality inspection authorities have repeatedly said that chromium is irritating and corrosive to skin, mucosa and digestive tract, and easy to enter human cells. Inhalation of high concentrations of chromium can cause damage to the liver, kidney and other visceral organs. The accumulation of chromium in the body is carcinogenic and may induce gene mutations.
  既然铬对健康有害,为什么不要求不锈钢炊具不含铬呢?答案是否定的。
  Since chromium is harmful to health, why not require stainless steel cookers to be chromium-free? The answer is No.
济南厨房设备
  不锈钢不生锈,具有良好的耐腐蚀性,因为不锈钢表面可以自然形成稳定、致密、强度高的钝化膜,而铬是不锈钢表面钝化膜的重要成分。优质不锈钢厨具的钝化膜牢固稳定,具有良好的耐腐蚀性。在正常使用中不会脱落或溶解,所以不会有铬溶解出来并迁移到食物中引起中毒。
  Stainless steel is not rusty and has good corrosion resistance, because the surface of stainless steel can naturally form a stable, compact and high strength passivation film, while chromium is an important component of the passivation film on the surface of stainless steel. The passive film of high quality stainless steel kitchenware is firm and stable, and has good corrosion resistance. It will not fall off or dissolve in normal use, so chromium will not dissolve out and migrate to food to cause poisoning.
  “然而,低质量的不锈钢厨具耐腐蚀性差,容易腐蚀、生锈和污染食品,并有一定的铬中毒风险。”不锈钢不仅要含有铬,而且要有足够的铬。不锈钢制品通常含有13%或更多的铬,以避免腐蚀。劣质不锈钢炊具由于铬含量不达标,影响耐腐蚀性,易生锈。铬本应具有保护作用,但它会迁移到食物中,对健康造成危害。所以,要避免不锈钢厨具引起铬酸盐中毒,首先必须保证厨具本身的不锈钢质量。其次,“假如碰到易生锈的不锈钢厨具,使用少则不必为好。”
  "However, low-quality stainless steel kitchenware has poor corrosion resistance, is easy to corrode, rust and contaminate food, and has a certain risk of chromium poisoning." Stainless steel should contain not only chromium, but also enough chromium. Stainless steel products usually contain 13% or more chromium to avoid corrosion. Low-quality stainless steel cookers are prone to rust due to the low chromium content. Chromium should have a protective effect, but it will migrate to food and cause health hazards. Therefore, in order to avoid chromate poisoning caused by stainless steel kitchenware, we must first ensure the quality of stainless steel kitchenware itself. Secondly, "if you encounter stainless steel kitchenware which is easy to rust, it is not necessary to use less."
  根据质检部门提示,不锈钢厨具应避免长时间接触酸、碱类材料;不要用不锈钢炊具来熬中药,以免不锈钢受热条件与中药中的生物碱和有机酸发生反应,使铬析出;不锈钢厨具变形或表面磨损、粗糙,应及时更换。
  According to the quality inspection department, stainless steel kitchenware should avoid long-term contact with acid and alkali materials; do not use stainless steel cooking utensils to boil traditional Chinese medicine, in order to avoid the reaction between stainless steel heating conditions and alkaloids and organic acids in traditional Chinese medicine, so that chromium precipitation; stainless steel kitchenware deformation or surface wear, rough, should be replaced in time.