Potassium bromate

Potassium bromate, a chemical once commonly used as a flour improver, has been banned in many countries due to its harmful health effects, including its potential to cause cancer and organ toxicity. Despite these regulations, concerns persist about its continued use in bread production, particularly in small-scale bakeries. This study investigates the presence and concentration of potassium bromate in unsliced bread samples obtained from various bakeries in Egor Local Government Area, using both qualitative and quantitative analytical methods. Bread samples were collected and categorized based on their loaf sizes, with qualitative analysis conducted to detect the presence of potassium bromate. The results revealed that while some samples showed no reaction, others exhibited a blue-black coloration, confirming the presence of potassium bromate. Quantitative analysis further indicated varying concentrations across the tested samples, with some exceeding the acceptable safety threshold. The highest concentration recorded was 0.04 mg/kg, raising significant health concerns. These findings suggest that despite regulatory efforts, potassium bromate is still being used in some bread production processes, potentially putting consumers at risk. The study highlights the need for stricter enforcement of food safety regulations, increased public awareness, and the promotion of safer alternatives in bread-making. Strengthening routine monitoring and implementing more stringent penalties for non-compliance could help eliminate potassium bromate from the food supply chain, ultimately safeguarding public health.

This study investigates the presence and concentration of potassium bromate in bread samples collected from various bakeries and retail outlets in Ovia North-East,Benin City,Edo State,using colorimetric detection and UV-Visible spectrophotometry.The qualitative analysis employed potassium iodide and hydrochloric acid to detect bromate presence through color changes ,while quantitative analysis utilized spectrophotometry to measure bromate levels accurately.The results revealed that potassium bromate concentrations ranged from (26.95 ± 17.33 µg/g) to (167.72 ±26.00 µg/g), with the highest levels found in Sample I (167.72 ± 26.00 µg/g) and Sample F (155.46 ± 25.96 µg/g), suggesting potential non-compliance with food safety regulations. Findings from this study provide valuable insights into the safety of locally available bread, highlight the need for stricter enforcement of food safety regulations, and raise consumer awareness about the dangers of potassium bromate, contributing to improved public health and regulatory oversight in the region