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In Italy, data on aluminium concentration in food items are scarce although aluminium containers are widely used to cook, to freeze or to wrap foods (foil) and it is known that aluminium can migrate from containers to foods. Therefore, an experimental study was carried out to quantify aluminium exposure from ingestion of actual total diets and from migration from containers to foods in conditions representative of the actual use. Samples of 24 h diets were collected, homogenized, lyophilized and the amount of aluminium was determined by atomic absorption spectrometry. The aluminium concentrations ranged from 1.0 to 2.1 mg/kg of food; the intake of aluminium ranged from 2.5 to 6.3 mg/day. The amount of aluminium migrating from aluminium cookware was determined by cooking various representative foods in aluminium and in glass or stainless steel containers. From comparison of the results, the increase in aluminium because of migration from cookware was relatively low, with the highest release into acidic and salty foods. The daily intake of aluminium even if all the foods were prepared and stored in aluminium containers would be approximately 6 mg/day, a very low value compared with the Provisional Tolerable Weekly Intake of 7 mg/kg body weight (equivalent to 60 mg/day for an adult man) established by the Joint FAO/WHO Expert Committee on Food Additives.

A simple and rapid method has been developed for fast selective determination of residues of methyl bromide in food products. The method is based on the use of a GC/MS computer-aided system equipped with a headspace. Analysis of methyl bromide was carried out directly on the food products without preliminary extraction of fumigant. An MSD quadrupole mass spectrometer with data processing allowed rapid identification of the separated volatile compound in the samples. The technique of focusing on characteristic single ion monitoring for quantification of methyl bromide, compared with chromatographic peak area measurement, turned out to have a good degree of accuracy and sensitivity. The use of known amount of added methyl bromide allowed better evaluation of traces of this compound. The proposed method was applied to the analysis of methyl bromide residues in alimentary pastes, white flour, rice, hazelnuts, peanuts and dried mushrooms (boletus).