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Levels of aluminum in beef and fish cooked at 140 ºC and 200 ºC in aluminum foil at different cooking time (10-70 min) were investigated under different seasoning agents. Mineralization and analysis of aluminum in the samples were carried out using the dry ashing and atomic absorption spectrophotometric methods. The proportional increase observed in the aluminum content of the unseasoned, salted and mixed seasoned beef samples, in percentage, ranged from 5.4-34.6, 8.7-40.4 and 8.7-54.2; 10.9-62.6, 5.1-42.9 and 20.9-104.1 (%) respectively from 10 to 70 min. In addition, proportional increase observed in the aluminium content of unseasoned, salted and mixed seasoned fish samples in percentage ranged from 9.6-59.6, 8.8-46.4 and 10.8-95.4; 5.1-42.9, 10.9-62.6 and 20.9-104.1 (%) respectively from 10 to 70 min. The estimated daily intake of fish and beef ranged from 49.5 g - 58.1 g while the hazard quotient of the fish and beef ranged from 0.91-1.50 at 140 ºC and 3.15 - 4.88 at 200 ºC.. It is estimated that the usage of aluminium foil at low and high temperature with varying time intervals may emit significant amount of aluminium into the food. The study revealed that aluminum leached more into fish and beef cooked in aluminum foil at 200 ºC and cooking time of 10 -70 min.

Keywords: Aluminum; Cooking; Meat; Fish; Aluminum foil, spectrophotometric method