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Chemical and Physical Hazards

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Some kinds of chemical poisoning are caused by the use of defective or improper equipment or equipment that has been handled improperly. The following toxins (except lead) create symptoms that show themselves very quickly, usually within 30 minutes of eating poisoned food. By contrast, symptoms of lead poisoning can take years to appear. To prevent these diseases, do not use the materials that cause them.
  1. Antimony. Caused by storing or cooking acid foods in chipped gray enamelware.
  2. Cadmium. Caused by cadmium-plated ice cube trays or containers.
  3. Cyanide. Caused by silver polish containing cyanide.
  4. Lead. Caused by lead water pipes, solder containing lead, or utensils containing lead.
  5. Copper. Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing.
  6. Zinc. Caused by cooking foods in zinc-plated (galvanized) utensils.
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