Abstract:
Background: It is believed that higher methanol content may be present in some alcoholic drinks produced by traditional distilleries or some alcohol brewing companies. As a result of this, there could be a higher risk of methanol concentration in products. Therefore, this research focused on quantifying the amount of methanol in some fermented foods and alcoholic drinks by Gas Chromatography. The method was validated for limit of detection, limit of quantification, and recovery. Results:The results showed some level of methanol in some of the studied local and foreign alcoholic drinks between the ranges of 0.003-0.161% ol. Whereas no methanol was observed in any of the analyzed food products. Conclusions: The results showed that the levels of methanol observed in the analyzed drinks do not pose any health threat to the human body when consumed, contrary to the general assumptions that it does. However, the normal alcohol health risk associated with high consumption still remains a problem
