Detection of aluminium residue in sauces packaged in aluminium pouches

The interactions between food and aluminium packaging can be a potential source of aluminium release which can contribute to aluminium ingestion in the human body. Hence, it is important to identify the possible effects of such an interaction. The purpose of this study was to compare the aluminium content and the pH levels of three different types of sauces, packaged in aluminium packaging at two different temperatures and at two different periods in time. A three way analysis of variance test was utilized and the samples were stored at 22 °C (ambient room temperature) and at 50 °C. Stored samples showed minor changes in the aluminium contents when compared with fresh samples. Negligible changes in pH levels over the entire length of the study were observed for all three samples. The results of this study suggest that there is little cause for concern about possible aluminium accumulation in sauces packaged in aluminium packaging.