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Bolle, F., Fekete, V., Demont, M., Boutakhrit, K., Petit, D., Brian, W., Feraille, G. and Loco, J. (2012) Lead Migration from Ceramicware in Contact with Foodstuff: Effect of Glaze, Temperature, Ph and Food Simulant. Journal of Food Science and Engineering, 2, 301-313.
https://doi.org/10.17265/2159-5828/2012.06.001

has been cited by the following article:

• TITLE: Food Study of Ceramic Objects from Artisanal Pottery in the City of Katiola in Côte d’Ivoire

  AUTHORS: Isabelle Linda He, Grah Patrick Atheba, Gildas Komenan Gbassi

  KEYWORDS: Food Study, Artisanal Pottery, Ceramics, Food Simulant

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.11, November 6, 2024

  ABSTRACT: In Côte d’Ivoire, there is no regulation regarding the use of traditional ceramics in food. However, their possible impact on human health is not known. Two types of tests must be carried out to study container/content interactions in order to ensure a possible migration of ceramic constituents towards food. The aptitude test of food contact with traditional ceramics intended to come into contact with foodstuffs which determines lead, cadmium, cobalt, arsenic and aluminum release. The migration tests with traditional ceramic food simulants under contact time and temperature conditions are as close as possible to reality. In the aptitude tests of food contact, the utensils comply with French and European regulations concerning the migration of aluminum, cadmium and lead, except that of cobalt. In migration tests with food simulants, the ceramics presented different results. All utensils can be used without danger, except the plates.