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The objective of this review is to outline literature on metal release in the food industry. Key results are reviewed from publications with high scientific level as well as papers with focus on industrial aspects. Examples of food products with a corrosive effect are given, and cases concerning processes, storing equipment as well as cleaning and sanitising procedures are reviewed. Stainless steel is the most widely used metallic material in the food industry; however other metals and their alloys are also briefly treated. The review deals with phenomena mainly relating to electrochemical corrosion, but also examples of material degradation as a consequence of wear and corrosive wear are presented.

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A logger enabling continuous measurement of corrosion rate of selected metals in indoor and outdoor atmospheres has been developed. Principle of the measurement method is based on the increasing electrical resistance of a measuring element made of the material concerned as its cross-sectional area diminishes due to corrosion. Zinc, iron, copper and nickel sensors at several thicknesses are available. Sensitivity of the corrosion measurement varies from 1 to 10 nm depending on the type and thickness of the sensor. Changes in the air corrosivity can be thus detected within hours or even tens of minutes. The logger lifetime in medium corrosive environments is designed to be 2 years with full autonomy. Data on the sensor corrosion rate are available any time through GPRS connection or by a non-contact inductive reading without the need of retracting the logger from the exposure site.