Release of lead from crystal decanters under conditions of normal use

Element release from lead crystal ware and metallic hip flasks

The release of 21 elemental ions from lead crystal ware and metallic hip flasks into different food simulants as well as alcoholic beverages was investigated in this study. For this purpose, an ICP-MS method including a sample pre-treatment based on microwave-assisted digestion was developed and validated. Elemental ion release from lead crystal glasses into artificial tap water, 0.5% citric acid solution and white wine, respectively, was only analysed for Pb. Within 24 h, Pb release from crystal glass was shown to increase with time. To account for repeated use, at least three consecutive release experiments were performed, which showed - with one remarkable exception - constant or decreasing levels of element ion release. However, after four months resting period, Pb release from crystal glass was higher than before. In contrast, all 21 elemental ions were detected to be released from the hip flasks into 0.5% citric acid solution, apple liqueur and herb liqueur, respectively. Release of Cd, Cr, Ni, As, TI, Sn and most prominently Pb from hip flasks was in the range of and above the respective release limit (SRL) as set by the Council of Europe (CoE). When focussing on the third repetition, only one out of six hip flasks met the suggested SRL for all determined elements in all test solutions. This demonstrates both, that the SRLs of the CoE can be met and that producers of hip flasks may have to review their manufacturing processes.

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.

Lead migration from lead crystal wine glasses

Lead release from lead crystal wine glasses was measured at 15 contact times from 1 min to 24 h (1440 min) in 4% acetic acid and wine at room temperature. Lead release at 1 min was equal to approximately 50 and 30% of cumulative lead release measured at 30 and 1440 min, respectively, in both extractants. Lead release at 1440 min was 467 ng/ml in acetic acid and 358 ng/ml in wine. Lead release was less in wine (pH 3.14) than in acetic acid (pH 2.39) because of the increased pH and ethanol content of wine. Lead release was also measured under conditions that simulated consumer use. In experiments with chilled and room temperature wine that was steadily removed from vessels during 1-30 min of contact, results were not significantly less than results of experiments in which wine temperature was 20.0 +/- 2.5 degrees C and contact area was constant. In repeated-leaching experiments, the total micrograms of lead released in 30 min decreased and was a function of 1/L2, where L was leach number. Wine results fit a linear regression model of lead release vs square root of time which was previously proposed to describe corrosion of lead silicate glass by acetic acid. Slopes and intercepts of the square-root-of-time model were used to explain results of repeated-leaching experiments.