Rosemary Magoiga
Department of Pharmaceutics and Pharmacy Practice, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania
Erick Kajuna
Department of Pharmaceutics and Pharmacy Practice, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania
Eugene Mutagwaba
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania.
Tanga Mafuru
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania.
James Kapala
Department of Pharmaceutics and Pharmacy Practice, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania
Raphael Matinde
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania
Adelina Thomas
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania
Emmanuel Kimaro
Department of Pharmaceutics and Pharmacy Practice, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania.
Ambrose Haule
Department of Medicinal Chemistry and Pharmacognosy, School of Pharmacy, Catholic University of Health and Allied Sciences (CUHAS), P.O. Box 1464, Mwanza, Tanzania; Tanzania Bureau of Standards (TBS), P.O. Box 9524, Dar es Salaam, Tanzania.
Eliangiringa Kaale
Pharm R&D Laboratory, School of Pharmacy, Muhimbili University of Health and Allied Sciences (MUHAS), P.O. Box 65013, Dar es Salaam, Tanzania; Department of Medicinal Chemistry, School of Pharmacy Muhimbili University of Health and Allied Sciences (MUHAS), P.O. Box 65013, Dar es Salaam, Tanzania
Abstract
Bread production often involves the addition of potassium bromate to enhance
product quality. The study analyzed potassium bromate levels in bread brands
from Mwanza and Kagera regions, Tanzania. This analysis was conducted due to
the carcinogenic risks associated with potassium bromate when it exceeds the
US-FDA's permissible concentration of 0.02 mg/kg. Twenty-one bread samples
were randomly collected from the study areas and analyzed for potassium
bromate content using David Pearson’s qualitative and quantitative methods at
the Tanzania Bureau of Standards laboratories. The results obtained showed
that all samples contained potassium bromate, with concentrations ranging from
1.02 - 4.85 μg/g, which is significantly above the permissible limit. Consequently,
all brands tested are unsafe for human consumption due to excessive bromate
levels. This indicates a significant public health risk and underscores the need for
stricter regulatory enforcement to ensure adherence to food safety standards.
