ALUMINUM CONTAMINATION OF FOOD DURING PREPARATION IN ALUMINIUM COOKWARE

The health ramifications of rising aluminium concentration in the humans’ body have been a major source of worry. The primary source of aluminium metal for humans is thought to be aluminium utensils. Dani Dordevic and co-workers [3] measured the aluminum content by AAS and ICP/MS methods. In their study they observed the highest aluminum increase in the samples of marinated Salmo salar (41.86 ± 0.56 mg/kg), Scomber scombrus (49.34 ± 0.44 mg/kg), and duck breast (117.26 ± 1.37 g/kg). Their research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. The leaching of aluminium from aluminium utensils in various food solutions was investigated in our study. From the local market, three aluminium kitchenware of various origins were picked. To make diverse meal solutions, different veggies (spinach, cabbage, and brinjals) were used. Weight loss assessment and SEM were employed as analysis methodologies. The findings clearly show that metal leaching from aluminium utensils during the cooking operation of each vegetable contributed significantly to the daily human intake of aluminium. After the cooking process, the level of leaching in the meal solution was determined to be high. The values obtained, per the World Health Organization (WHO), are all above their limits, which could result in a variety of health problems.