Health Risk Assessment and Symptoms of Potassium Bromate Toxicity Amongst Bakers in Bamenda, North West Region of Cameroon

Ncheuveu, Nkwatoh Therese; Fon, Tayebatu  Percline; Navti, Lifoter Kenneth

doi:10.2139/ssrn.4005103

Cited by 1 publication

(1 citation statement)

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“…Parallel to this online survey, the authors conducted another observational and questionnaire-based study directed to the workers in the bakeries in Benghazi city as an effort to the Faculty of Public Health to reach the responsible persons and bakers and educate them regarding this material and its occupational hazards if used above the standards [15]. However, the response rate was low, and the sample size was not adequate yet.…”

Section: Discussionmentioning

confidence: 99%

Public Knowledge, Attitude, and Practice Towards the Use of Potassium Bromate in Bakeries in Benghazi, Libya

Houssein,

El-mani,

El adouli

et al. 2023

Series Clin Med Case Rep Rev

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Background: Over the last few years, the use of potassium bromate in bread has been the subject of many scientific arguments in Libya. The Food and Drug Control Center in Libya banned the use of potassium bromate in bread on account of its deleterious effect and carcinogenicity in humans. However, the current research presents conflicting results on its use in bread. Aim: This study aimed to examine the knowledge and increase awareness among the population about the use of this substance in bread. In addition, it looked at some aspects of bread making in bakeries. Methods: A cross-sectional study was conducted on the general population during the period from Feb 2021 to May 2021. An electronic questionnaire was designed using Google Forms and distributed through social media. Results: A total of 500 participants responded to the electronic survey and were included in this study. 79% females and 21% males with an age range from 20–30 years. The majority of participants were from Benghazi (92%) and Libyan nationality (97%). 76% did not have any health problems, whereas 24% had some diseases. 50% of them consumed bread twice a day. Only 12% of participants had awareness about the Libyan standard for bread making, while half of them (51%) did have any knowledge, and about 38% of them did not know any information about these standards. Most of the participants (71%) did have any information about potassium bromate as a food additive. Only 31% of participants reported that potassium bromate is a banned substance, whereas around half of them (52%) did not know that. Most of the participants (65%) did not know the effects of potassium bromate on their health. The majority of them suggested that the health inspection office, municipal guard, and the Ministry of Economy have the responsibility of monitoring the use of food additives in the bakery. Conclusion: This study highlights the low level of knowledge of respondents regarding food additives, especially potassium bromate. Education programs to increase awareness among people are highly recommended. Further scientific investigations are needed.

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Section: Discussionmentioning

confidence: 99%