Comprehensive Analysis of Preservative Levels and Adulteration of Cake Samples in Egyptian Markets

Mohsen, Sobhy Mohammed; Mansour, Hussein; Kamal, Alaa Yasser; SMUDA, SAYED SAAD

doi:10.21608/ejchem.2024.307678.10146

Comprehensive Analysis of Preservative Levels and Adulteration of Cake Samples in Egyptian Markets

Document Type : Original Article

Authors

¹ Food science, faculty of agriculture, Cairo university.

² Faculty of Agriculture, Ain shams University, Egypt.

³ Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.

⁴ Food Science Department, Faculty of Agriculture, Cairo University

10.21608/ejchem.2024.307678.10146

Abstract

In this study 90 cake samples were collected from the super markets present in some Egyptian governorates to assess their quality and safety (compliance to national &International Regulations). The results showed that all samples were free of benzoic acid except nine samples contained sorbic and benzoic acid at more than 2000mg/kg which were (3360+105), (3090+102),(4800+105),(2838+151),(2505+108),(2717+145),(2659+142),(2173+19)،(2535+108) mg/kg. The results also showed that the ratio of matched samples for sorbic acid concentration was 15.6% while the Failed was 86.6% according to NFSA decision No.4 of 2020 and CODEX CXS 192-1995 Revision 2023 standards. These results reduced to 55.6% conformity ratio and 44.4% non-Conformity at 2023 standards. This means that updating the regulations (NFSA decision No.5 of 2023) increased the compliance of the samples. This would raise the question about the Balance between industry needs with consumer safety. Results also showed that all analyzed samples were free from potassium bromate, sulphites and SO₂. Concerning the food colors results showed that 9% samples contained Allura Red AC level Which exceeded the required limit of 300 μg/kg according to NFSA decision No. 4 of 2020. The Allura Red AC content in the tested samples ranged from) 360 to 534( μg/kg. The studied samples were also exhibited all physical characteristics (weight, color, texture, Shape and Package Sealing, Sticking to Backing Cover and Design Defects, Smell and Insect Infestation and Foreign Materials).Concerning chemical composition of the cake samples results showed that some variations in The determined chemical constituent (protein, fat, carbohydrate).Were found the microbial Examination Showed 90% of the samples were within the accepted limits according to (ES: 4037/2020).

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