Determination of Alluminium Content in Beef Chicken and Fish in Cooking Uni of Milan

. 2020 Nov 12;17(22):8357.

doi: 10.3390/ijerph17228357.

Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil

Affiliations

• PMID: 33198078
• PMCID: PMC7696975
• DOI: 10.3390/ijerph17228357

Free PMC article

Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil

Paola Fermo  et al. Int J Environ Res Public Health. 2020 .

Free PMC article

Abstract

In this study, determinations of the aluminum content in meat and fish performed after having cooked these foods using commercially available aluminum foil have been performed. The release of this chemical element was evaluated by cooking beef, chicken, and fish wrapped with commercial aluminum foil using seasoning or without seasoning in order to evaluate the effect on Al leaching into the food. The characterization of the food samples was carried out using two different analytical methods: inductively coupled plasma optical emission spectrometry (ICP-OES), for the quantification of aluminum, and scanning electron microscopy coupled with energy dispersion spectroscopy (SEM-EDS) to evaluate any structural changes occurring inside the aluminum foil after the cooking procedure. It has been demonstrated that the leaching that occurs when the foods are cooked by wrapping them in Al foil is not negligible and that the consumption of these foods, together with the consumption of other foodstuffs, such as, for example, some vegetables that may naturally contain aluminum, can lead to consuming a weekly dose not far from the TWI (tolerable weekly intake).

Keywords: ICP-OES; SEM-EDS; aluminum; leaching; metals migration.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1

Aluminum concentration detected in beef baked without wrapping in aluminum foil (BNW), beef baked in aluminum foil without seasoning (BNS), and beef baked in aluminum foil with some seasoning (BS). LOD: limit of detection.

Figure 2

Aluminum concentration detected in chicken baked without wrapping in aluminum foil (CNW), chicken baked in aluminum foil without seasoning (CNS), and chicken baked in aluminum foil with some seasoning (CS). LOD: limit of detection.

Figure 3

Aluminum concentration detected in fish baked without wrapping in aluminum foil (FNW), fish baked in aluminum foil without seasoning (FNS), and fish baked in aluminum foil with some seasoning (FS). LOD: limit of detection.

Figure 4

SEM images acquired from (a) aluminum foil in its unused state; (b) aluminum foil used for baking beef without seasoning and taken from a portion which was in contact with the beef (Al-C-BNS: Al contact beef, no seasoning); (c) aluminum foil used for baking beef with seasoning and taken from a portion which was in contact with the beef (Al-C-BS: Al contact beef, with seasoning); (d) aluminum foil used for baking beef with seasoning and taken from a portion which was not in contact with the beef (Al-N-BS: Al no contact beef, with seasoning).

Figure 5

SEM images acquired on (a) aluminum foil in its unused state; (b) aluminum foil used for baking chicken without seasoning and taken from a portion which was in contact with the chicken (Al-C-CNS: Al contact chicken, no seasoning); (c) aluminum foil used for baking chicken with seasoning and taken from a portion which was in contact with the chicken (Al-C-CS: Al contact chicken, with seasoning); (d) aluminum foil used for baking chicken with seasonings and taken from a portion which was not in contact with the beef (Al-N-CS: Al no contact chicken, with seasoning).

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