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Table 1 Description of the three different conditions used in testing aluminum pans

From: Migration of aluminum from food contact materials to food—a health risk for consumers? Part III of III: migration of aluminum to food from camping dishes and utensils made of aluminum

  Experimental conditions
Short-term contact Long-term contact Heated
Temperature 24 °C room temperature 24 °C room temperature 160 °C in a drying oven
Contact duration (h) 17 168 2
Simulated consumer activity Preparation of a meal in aluminum dishes, e.g., marinating food overnight Storage of food in aluminum dishes Preparation of food in aluminum pans at high temperatures, e.g., in the oven or on a grill
Number of pans per test configuration The number of aluminum pans used for each of the test conditions was as follows: