Which contaminants leach from cookware and equipment into food?

• A. Physical Contaminants
• B. Biological Contaminants
• C. Chemical Contaminants
• D. Allergen Contaminants

Answer: (C)

Chemical contaminants are the ones that migrate from the cookware or equipment into food. When pots, pans, coatings, or plastics come into contact with food—especially under heat, with acidic or fatty foods, or for extended times—the materials can release substances into the food. This is different from physical contaminants, which are pieces of dishware or machinery that break off, and from biological contaminants, which are microbes. Allergen contamination involves proteins that trigger reactions, not substances leaching from the cookware itself. Examples include metals like copper, iron, or aluminum migrating into food, or degraded nonstick coatings releasing compounds. To minimize this, use nonreactive cookware, keep coatings intact, avoid heating highly acidic foods in reactive metals, and replace worn or damaged pieces.