Silver nanoparticles measuring between one and 100 nanometers (billionth of a meter) in size, are being incorporated outside the United States into a variety of kitchen products known as food contact materials (FCMs) such as spatulas, baby mugs, storage containers and cutting boards. However, the use of these items raises concerns that the nanoparticles in them will migrate into foods and the environment, and in turn, whether this poses risks to human health.
To address these issues, government bodies around the world have published guidance documents, set policies and considered regulations. These have been largely based on research that examined nanosilver release from new, unused consumer products or laboratory surrogates, but not actual FCMs during and after use.
In a recent study, scientists from the U.S. Food and Drug Administration (FDA), the National Institute of Standards and Technology (NIST) and the U.S. Consumer Product Safety Commission (CPSC) describe how they simulated knife motion, washing and scratching on nanosilver-containing cutting boards to see if consumer use practices affect nanoparticle release.
The researchers hope their test method will help regulatory bodies identify if any safety or health risks exist from silver nanoparticles in food contact materials.