Assessment of Leaching of Sdeded Toxic Metals in Some Pottery Processed Foods
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Date
2015-06
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Addis Ababa University
Abstract
Raw materials from uni nspected sources used for making of cooking utensils could be a potential
sou rce for high tox ic metal in food prepared in these utensils. Therefore, in the present work, the
level of selected meta ls (Pb, Cd, and AI) in clay pots was determi ned. The clay pots were
obta ined from two sites kechene and legeberi Ihe areas are selecled because of the raw materials
used to make them were brought from suspected places for metal contaminat ion. In addition,
leaching of those metals in some foods (bean stew, tomato sauce and coffee) prepared us ing
these materials were investigated. Furthermore, factors that can influ ence metal leaching like
frequent usage of the pots were also studied. Clay pots were crushed while the food and coffee
samples were lyophilized and digested in a closed microwave digestion system. The levels of
meta ls were determined using flame atom ic absorption spectrophotometer (FAAS). The results
showed that level of metals in clay pot from legeberi were Pb (26.7±0.0 mg/kg), Cd (S.6±0. 1
mg/kg) and AI (38.74±0.7 mg/kg) and clay pot from kechene had Pb content (0.6±OJ mg/kg),
Cd (0.3±0.0 mg/kg) and AI (8.92±0.3 mg/kg). In addi tion, the level of metals leaching in food
samples prepared using clay pots from legeberi showed tomato sauce Pb in range (from 9.6±0.0
mg/kg to 13+0.0 mg/kg). Cd (from O.S±O.O mg/kg to 1.2±0.0 mg/kg) and AI (from 1 t.S3±OA
mg/kg to 1504 ±OJ). The bean stew prepared usi ng clay pots from /egeberi had Pb in the range
(fromI.2±0.0 mg/kg to 3.3±0.0 mg/kg), Cd (from 0.14 ±O.O mg/kg to OJ8 ±O.O mg/kg) and AI
(from I 0.8±0.2 mg/kg to 13.5 ±0.3 mg/kg), whereas the coffee samples brewed in coffee pot
from legeberi showed Pb in range (from I.6±0.0 mg/kg to 3.9±0.0 mg/kg), Cd (from 0.18 ±O.O
mg/kg to 0.34 ±O.O mg/kg) and AI (from 1.9±0.0 mg/kg to 3.8 ±O. I mg/kg). However. Pb and Cd
were not detected in any of the food prepared using clay pot from kechene . The level of AI in
food samples prepared in clay pot from kechene was tomato sauce in range (from I O.S±O.S mg/kg
to 11.3±0.6 mg/kg), bean stew (fromI 0. 1±0.3 mg/kg to 10A±OA mg/kg) and coffee
(from t. 1±0.0 mg/kg to 2.1 ±O.O mg/kg). Results of the present in vestigation ind icates that metal
(Pb, Cd and AI) content of clay pot from /egeberi was signiticantly higher (p<O.OS) than clay
pots from kechene. In this manner, food samples prepared using clay pot from legeberi had high
level of metals (Pb, Cd and AI) beyond the permi ssible limit allowed by WHO, for Pb (0 .0 I
mg/kg), Cd (0.003 mg/kg), and AI (I mg/kg) in food. Simi lar trend was observed for AI content
of food prepared using clay pot from kechene.Therefore, metals (Pb, Cd, and AI) leaching due to cooking in legeberi clay pot and AI in clay
pot from kechene could be a public health concern .
Keywords: leaching; toxic metal s; clay pot; cooking frequency
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Keywords
leaching, toxic metals, clay pot, cooking frequency