High potassium bromate levels in bread brands marketed in Mwanza and Kagera regions of Tanzania: a cross-sectional study

Abstract

Bread production often involves the addition of potassium bromate to enhanceproduct quality. The study analyzed potassium bromate levels in bread brandsfrom Mwanza and Kagera regions, Tanzania. This analysis was conducted due tothe carcinogenic risks associated with potassium bromate when it exceeds theUS-FDA's permissible concentration of 0.02 mg/kg. Twenty-one bread sampleswere randomly collected from the study areas and analyzed for potassiumbromate content using David Pearson’s qualitative and quantitative methods atthe Tanzania Bureau of Standards laboratories. The results obtained showedthat all samples contained potassium bromate, with concentrations ranging from1.02 - 4.85 μg/g, which is significantly above the permissible limit. Consequently,all brands tested are unsafe for human consumption due to excessive bromatelevels. This indicates a significant public health risk and underscores the need forstricter regulatory enforcement to ensure adherence to food safety standards.