Normally copper utensils are coated with a thin layer of tin, which prevents contact between food and the copper. If the tin layer becomes corroded or damaged, then contact with the elemental copper can occur.
Weak acids that may react with elemental copper"
(1) vinegar (acetic acid)
(2) some fruit juices (citric or other acids)
(3) wine
The risk increases if:
(1) the contents are heated
(2) the contents are stored in the copper utensil for a long period
(3) the area of exposure is large
(4) the acid content is high
Compounds formed include copper acetate (verdigris) and other copper salts.
These compounds are gastrointestinal irritants that can cause:
(1) vomiting
(2) diarrhea
(3) dehydration
(4) colicy abdominal pain
Chronic exposure can result in copper accumulation with hepatitis and anemia.
