Prevalence, Risk Assessment, and Leachability of Al in Milk and some Dairy Products

One hundred and twenty random samples of different dairy products were collected to be analyzed for Al (Al) concentration, to estimate the intake of Al via consumption of these products, and to investigate the leachability of Al from Al utensils into milk during boiling, storage, and reconstitution of infant formula milk powder (IFMP). The analysis of samples occurred, using Buck Scientific Atomic Absorption Spectrophotometry (AAS). The obtained results showed highly significant difference among the examined samples in Al levels P< 0.0001, where the highest level was recorded in rice pudding samples (5.35±0.34) and the lowest level was reported in infant formula samples that decreased significantly from other groups (0.36 ± 0.05). Also, Al residues were considered lower compared with the provisional tolerable weekly intake (PTWI) established by the Joint FAO/WHO Expert Committee on Food Additives ( JECFA). The results of the experimental study showed that, processing of milk in Al containers raised Al residues in the products and the level of contamination increased by increasing the time of contact either during boiling or storage. On the other hand, Al exposure from tap water used for formula preparation had not a potential risk itself. Nevertheless, by reconstitution, it will elevate the Al content in it than in milk powder.