01700nam a22001577a 4500001001300000003000400013005001700017008004100034245010600075520119800181580006501379650003001444650002001474700002501494700002301519D0001J000314DOH20210324151732.0210324b           ||||| |||| 00| 0 eng d00aResults of the 1998 monitoring of potassium bromate in flour /cCatherine P. Cruz , Josefa P. Lucero 3 aPotassium Bromate, as a food additive, is used by the baking industry as a flour maturing agent and as a dough conditioner. The Joint Report of FAO/WHO Joint Experts Committee on Food Additive (JECFA) of their 38th meeting held in 1992, indicated that in vivo as well as in vitro mutagenicity studies showed that potassium bromate was found to be a genotoxic carcinogen. To address this concern, the Bureau of Food and Drugs (BFAD) issued A.O. No. 39 s. 1994 and A.O. No. 25 s. 1996
Starting from 1996, BFAD had been monitoring bakeries and flour millers/ distributors. In 1998, BFAD monitored three hundred sixty (360) bakeries and twenty five (25) flour millers/ distributors nationwide for the presence of potassium bromate in flour using the titrimetric method described in the AOAC. The present study represents the results of the 1998 monitoring. A total of two hundred forty seven (247) samples were found to be positive for potassium bromate out of the four hundred forteen (414) samples analyzed, representing 59.66% non-compliance. This indicates that potassium bromate is still being used as a food additive by flour manufacturers/ distributors and bakeries in the country. (Author)  aBFAD  Laboratory Information Bulletin , 199 5 (1) pages 7-13 2aBromatesxadverse effects 2aFlourxanalysis1 aCruz,  Catherine P. 1 aLucero, Josefa P.