Effect of cooking on aluminum migration to meats wrapped in aluminum foil under restaurant conditions [electronic resource].

Includes references.

Cooking of wrapped meats in aluminum foil is a common practice applied in many restaurants, fast food outlets and hotels. However, there is concern araised recently regarding the toxicity of aluminum and its relations to some diseases (mainly chronic renal failure, various bone (osteomalacia) and neurological failures (Alzhemier's disease). The effect of different cooking treatments (150°C for 60 min, 200°C for 40 min, and 250°C for 20 min ) on aluminum (AI) contents in red meats (beef, water buffalo, sheep) and white meats (chicken and turkey) cooked in aluminum foil were studied. Data revealed that cooking elevated AI concentrations of both red and white meats. The increase was 10.20-83.0% in red meats and 12.20¬75% in poultry. The least increase was observed in the samples cooked at 150°C for 60 min, while the highest increase was traced in samples cooked at 250°C for 20 min. It can be concluded that the cooking processes affected the migration of AI and thereby cooked meats wrapped in aluminum foil may carry a risk to human health. Therefore, data of the present study can be a guide for restaurants, fast food outlets and hotels to avoid wrapping of meats in aluminum foils prior to cooking, and use glass utensils for food cooking instead of aluminum foil in order to prevent contamination of meats with aluminum. in case of wrapping meats in aluminum foil, it is advisable to apply low cooking temperature for long time (i.e. 150°C for 60 min.). Data presented here indicated that such a treatment results in a decline of migration rate of AI from foil to food.

Summary in Arabic.

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