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1767569 
Journal Article 
Risk Assessment of Using Aluminum Foil in Food Preparation 
Bassioni, G; Mohammed, FS; Al Zubaidy, E; Kobrsi, I 
2012 
Yes 
International Journal of Electrochemical Science
ISSN: 1452-3981 
7 
5 
4498-4509 
WOS:000305267000055 
The contamination of food is a major concern not only for
developing countries but also for the entire world. In the present work, leaching of aluminum
from aluminum foil in different food solutions was studied. Minced meat was used to prepare six
different food solutions using tomato juice, citric acid, apple vinegar, salt, and spices. Three
techniques for analysis were used, weight loss (WL) measurements, Environmental Scanning Electron
Microscopy (ESEM), and Inductively Coupled Plasma - Mass Spectrometry (ICP-MS). The results
clearly indicate that the use of aluminum foil for cooking contributes significantly to the daily
intake of aluminum through the cooked foods. The amount of leaching was found to be high in
acidic solutions, and even higher with the addition of spices. According to the World Health
Organization (WHO), the obtained values considered to be unacceptable. Finally, 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. 
Aluminum foil; aluminum leaching; food preparation; aluminum level; toxicity