The migration of chemical contaminants from polyethylene bags into food during cooking
Abstract
249 words
Cooking food in polyethylene bags has of late substituted banana leaves in Uganda. However, such a practice is
risky as chemical contaminants may migrate from polyethylene bags into food during cooking causing health
complications. Therefore, this study was done to identify and quantify the levels of chemical contaminants (heavy metals)
in black and green polyethylene bags. Polyethylene bags were ashed and digested with acid and heavy metal
concentrations determined using an AAS. Samples analyzed contained heavy metals with concentrations ranging between;
1125 - 1725, 76 - 112, 35 - 52, 18 - 31 ppm for Pb, Cd, Cr and Co respectively. Heavy metal migration studies into posho
cooked in the black polyethylene bags was done at 65oC (T1), 80ºC (T2) and 95oC (T3). The highest migrated heavy metal
concentrations 120.60, 12.25, 9.45 and 15.42 ppm for Pb, Cd, Cr and Co respectively were obtained at T3 at the surface of
the posho cube (0.5cm) after 5 hours of heating. While the lowest values for Pb (10.60 ppm), Cd (1.26 ppm), Cr (0.20 ppm)
and Co (1.55 ppm) were obtained at T1 towards the centroid of the posho cube (1.5 cm) after 2 hours of heating. Pb
migrated highest followed by Co, Cr and Cd. Though small quantities migrated, over a long period of time they may
accumulate in the body and cause health complications to the victims. To make this research of substantial importance to
the polyethylene bag user, the findings were disseminated through media to the general public.
Subjects
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