Assessment of aluminum residues in meat cooked in aluminum utensils

Abstract EN

Seventy samples of raw meat and meat with different additives cooked in aluminum utensils were investigated for aluminum residues (10 samples each of raw meat, boiled meat either alone or with tomato, onion, salt, spices as wells with mixing of all the previous additives).

Aluminum residues were detected in 100% of the specimens.

The highest concentration jays detected in meat cooked with all additives while the low concentration aluminum values in the examined samples obtained from raw meat, boiled meat and cooked with adding tomato, onion, salt, spices and with mixing of all the previous additives were 8.89 ± 3.71, 16.9U8.25, 20.44 ± 3.76, 19.74 ± 15.55, 20.29 ± 10.52, 24.77 ± 7.61 and 24.93±20.29 mg / kg wet weight respectively.

The effects of cold storage in aluminum pans at different time were also investigated.

The aluminum levels in the examined samples were increased by increasing storage time at refrigerator (4°C) in aluminum vessels.

This may be regards to the aluminum migration which seems to depend upon several factors, such as the chemical constituent of food, the duration and the temperature of storage and the addition of any substances that result in dissolution of the metal constituents.

However, eating meats prepared in aluminum utensils may carry a risk to the health.

The effects of aluminum residues on the public health were discussed.