Investigation on addition of aluminum additives in steamed bread foodin Huangpu District of Shanghai

Objective To analyze aluminum residuals in the steamed bread food in Huangpu District of Shanghai and investigate whether aluminum additives have been abused. Assessment was made on safety in intake of steamed bread food. Methods A total of 132 microwave digestion random samples of steamed bread food were from supermarkets, restaurants, or snack stalls. Aluminum content in food was examined and analyzed by ICP-AES. The assessment on it was done according to "Maximum levels of contaminants in foods"(GB 2762-2005). Results The qualified rate in aluminum content contained in food was 100.0% for supermarkets, and 85.4% for restaurants, while only 70.8% for snack stalls. In general, normal intake of such food would not cause health hazard, but occasionally there still might be risk of health effect.Conclusion The overall situation of the steamed bread food in Huangpu District is relatively good, but certain health risk exists in intake of food from catering departments and individual stalls, therefore, the continuous supervision on puffy additives containing aluminum should be enhanced.