Metal Leaching From Traditional Cookware Could It Be A Public Health Concern

Geogenic and anthropogenic activities are the bases for the contamination and entrance ofrnmetals into the food chain and poses health risk. Therefore, in the present work, leaching ofrnsome selected metals (Aluminium, Iron, Lead and Nickel) in traditional cooking potrnmanufactured in unstandardized condition was investigated. Factors that can influence metalrnleaching from cooking wares such as pH of food, cooking duration and cooking frequencyrnwere studied. Sauce was made simulating the usual preparation. Levels of metals wererndetermined by Flame Atomic Absorption Spectrophotometer following high temperaturernassisted wet acid digestion in a closed model. In addition, same metals were determined inrnsauce prepared in a beaker as a control to rule out the effect of metal concentration in a sauce.rnTo study the effect of pH and boiling duration on the level of metal leaching, buffers ofrnSodium citrate (pH 4.0) and Tris (pH 7.0 and 9.0) was boiled for 2 hrs. and samples werernregularly drawn every 12 min. for the first one hour and every 30 min. for the next one hourrnof boiling. The mean (±SD) Al content of the foodstuffs was; onion (9.82±0.17 mg/kg);rnberbere, (18.8±0.35 mg/kg); shiro powder, (39.15±0.27 mg/kg); and tomato, (1.6±0.04rnmg/kg). The Fe content of the foodstuffs was ranged from 15.2±0.2 to 30.51±0.4 mg/kg.rnNickel content was found to be highest in shiro powder (3.42 ±0.66 mg/kg), followed byrnBerbere (2.80±0.66 mg/kg), tomato (0.92±0.08 mg/kg), and onion (0.64±0.23 mg/kg). Thernlevel of Al (38.38±0.3 mg/kg) and Fe (55.07 ± 2.11) in tomato sauce prepared in a beaker wasrnfound to be significantly different (p

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