Department of Chemistry, Faculty of Science and Arts, Najran University (SAUDI ARABIA)
Corresponding author*: Dr_hawaa2_online@ yahoo.com
In this investigation, leaching of aluminum from aluminum foil in different food samples (red meats and chicken) was studied. The effect of cooking treatments (temperature and time of cooking) on aluminum contents of food samples baked in aluminum foil was evaluated. Cooking increased the aluminum concentration in both samples under investigation. The highest increase was in chicken sample baked for 20 min at 250C . It was also found that the acidic content of chicken sample in addition to the cooking process affected the migration of aluminum. Excessive consumption of aluminum from leaching aluminum foil has an extreme health risk effects. Aluminum foil may be used for packing but not for cooking.
Copy the following to cite this article:
KHALIL H.M.* and SELIEM A.F.*, "Risk Assessment of Using Aluminum Foil in Food Preparation", Journal of Ultra Chemistry, Volume 10, Issue 2, Page Number , 2016Copy the following to cite this URL:
KHALIL H.M.* and SELIEM A.F.*, "Risk Assessment of Using Aluminum Foil in Food Preparation", Journal of Ultra Chemistry, Volume 10, Issue 2, Page Number , 2016Available from: http://www.journalofchemistry.org/paper/296/