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A new study shows some imported aluminum cookpots and pressure cookers could pose a severe risk for lead poisoning.
While this problem was first identified in aluminum cookpots used in the Afghan refugee community, the King County Hazardous Waste Management Program’s Research team found that some aluminum cookpots and pressure cookers purchased and used by others living in the U.S. may also lead to exposure. This finding is especially important for children and people who are pregnant or breastfeeding because of the effects that lead can have on brain development.
If you are unable to replace aluminum cookpots or pressure cookers, try these no-cost or low-cost solutions to reduce lead exposure:
Cleaning
- Wash the cookware with warm water, a delicate scrubber, and mild soap. Rinse thoroughly and dry immediately to avoid corrosion.
- Never use steel wool or abrasive or corrosive cleaners on aluminum cookpots or pressure cookers.
- Avoid using the dishwasher for aluminum cookware, as some dishwasher detergents can be harsh, mainly when used with very hot water.
Cooking
- Avoid cooking very acidic foods like vinegar and tomatoes in aluminum cookware.
- When cooking with aluminum pots or pressure cookers, use wooden or silicone utensils. Using metal utensils can damage the cookware’s surface.
- Only cook on medium heat. Aluminum conducts heat efficiently, so cooking on high heat is unnecessary.
Storage
- Store cooked food in BPA-free plastic or glass containers rather than leaving food in the cookpot or pressure cooker.
- Use a pot rack or pan protector to store your cookpots rather than stacking them on top of each other.
Disposal
Most aluminum cookpots and pressure cookers can be recycled for free at the City of Seattle and King County transfer stations. Please see specific disposal information for Seattle and King County.
Feasting with family is part of many holiday celebrations. Follow these tips to help prevent food poisoning or foodborne illness during the holidays.
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Keep foods separated. Keep meat, chicken, turkey, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator. Prevent juices from meat, chicken, turkey, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original carton in the main compartment of the refrigerator.
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Cook food thoroughly. Use a food thermometer to ensure meat, chicken, turkey, seafood, and eggs have been cooked to a safe internal temperature to kill germs. Roasts, chops, steaks, and fresh ham should rest for 3 minutes after you remove them from the oven or grill.
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Keep food out of the “danger zone”. Bacteria can grow rapidly in the “danger zone,” between 40°F and 140°F. After food is prepared, keep hot food hot and cold food cold. Refrigerate or freeze perishable food like meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice, and leftovers within 2 hours (1 hour if food is exposed to temperatures above 90°F, such as in a hot car). The temperature in your refrigerator should be set at 40°F or below and the freezer at 0°F or below.
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Do not eat raw dough or batter. Dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. Do not taste or eat raw dough or batter meant to be baked or cooked. This includes dough or batter for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza, or crafts. Do not let children taste raw dough or batter or play with dough at home or in restaurants. Some companies and stores offer edible cookie dough that uses heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to ensure the dough is meant to be eaten without baking or cooking. Learn more on the CDC’s website.
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Thaw your turkey safely. Thaw turkey in the refrigerator, in a sink of cold water (change the water every 30 minutes), or in the microwave. Do not thaw turkey or other foods on the counter. A turkey must thaw at a safe temperature to prevent harmful germs from multiplying. Learn more about preparing turkey safely on the CDC’s website or on the US Department of Agriculture’s website.
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Wash your hands with soap and water during these critical times when you are likely to get and spread germs:
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Before, during, and after preparing food
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Before eating food
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After handling pet food or pet treats or touching pets
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After using the toilet
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After changing diapers or cleaning up a child who has used the toilet
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After touching the garbage
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Before and after caring for someone who is sick
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Before and after treating a cut or wound
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After blowing your nose, coughing, or sneezing
Imminent Health Hazards are situations that can create a significant threat or danger to the public if food service operations continue.
Examples of Imminent Health Hazards are:
- Floods
- Fires
- Foodborne disease outbreak
- Sewage backup
- Power/water outage
If an imminent health hazard occurs in your food establishment, do this:
- Immediately stop operations in all areas of the food establishment affected by the threat. Often, this means the entire food establishment needs to close, at least temporarily.
- Notify your health inspector when an Imminent Health Hazard occurs in your food establishment.
- Work with your health inspector to safely re-open your establishment once you’ve resolved the hazard.
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Remember to wash your produce!
Thoroughly wash produce under running water to remove soil and other contaminants. You need to do this even if you’re going to cook the produce, or even if you soak it for cleaning. Before washing produce, thoroughly wash, rinse, and sanitize the sink. Rinse the produce in cold running water for at least 15 seconds. Do not use soap.
Wash produce like avocados and melons, even though you don't eat the outside. A knife can carry germs and dirt from the outside to the inside of produce. Bagged produce must also be washed unless labeled "ready to eat." Not all pre-washed bagged produce is ready to eat, so always check the label for the phrase "ready to eat."
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