Investigation of bisphenol A levels in Algerian canned foodstuffs

Bisphenol A (BPA) is a chemical commonly used in food packaging, and its presence in canned foods may pose potential health risks. This study aimed to assess BPA levels in canned food products sold in Algeria, using liquid chromatography with fluorescence detection (LC-FD). Several categories of canned foods were considered, including vegetables, fruits, mushrooms, meat, and fish. The relationship between BPA levels and several parameters, such as contact duration, pH, and fat content, was also investigated. The analytical quality parameters were satisfactory, with a limit of detection of 6.62 µg/kg, a relative standard deviation of 14.8 %, and recovery rates ranging from 85.02 % to 118.31 %. BPA was detected in 95.56 % of the 45 analyzed samples, with concentration levels ranging from below the limit of quantification to 319.64 µg/kg, depending on the type of food. An increase in contact duration was associated with higher BPA content, and higher food pH values were associated with higher BPA content. No relationship was found between BPA concentration in foodstuffs and their fat content.