Assessment of bread safety in Nigeria: Quantitative determination of potassium bromate and lead
Assessment of bread safety in Nigeria: Quantitative determination of potassium bromate and lead
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尼日利亚面包安全评估：溴酸钾和铅的定量测定
DOI：
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发表时间：
2010
期刊：
影响因子：
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通讯作者：
S. A. Brown
中科院分区：
文献类型：
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作者：
M. Emeje;S. Ofoefule;A. Nnaji;A. Ofoefule;S. A. Brown
溴酸钾是面包生产商广泛使用的一种改善面包品质的添加剂。由于溴酸钾对人体的有害影响和致癌性，面包中不允许含有一定水平的溴酸钾。包括尼日利亚在内的许多国家禁止在面包中使用溴酸钾。本评价是在面包消费量高的尼日利亚东部进行的。23种不同品牌的面包被抽样。质量评估表明，所有品牌的溴酸钾含量都超过了FDA允许的最低限度。此外，所有抽样的面包均含有微量的铅，铅是一种有害健康的物质。基于这些，所有23个面包品牌的抽样被认为是不安全的人类消费和面包制造商应劝阻使用溴酸钾作为面包改良剂。关键词：
Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria. The present evaluation was carried out in eastern part of Nigeria where consumption of bread is high. Twenty-three different brands of breads were sampled. Quality assessment shows that, all the brands contained potassium bromate in a quantity that exceeded the minimum allowed by the FDA. In addition, all the sampled breads contained trace amount of lead, a substance which is harmful to health. On the basis of these, all twenty three bread brands sampled were considered unsafe for human consumption and bread makers should be discouraged from using potassium bromate as bread improver. Key words: