Introduction: a descriptive transversal and prospective study was carry out on biscuits been marketed (over 5 years) within the Douala urban city area so as to elucidate the potential toxicological risks from biscuits consumers (cookies) with regard to product information.
Material and method: A4 white sheets, Disposable gloves, a data analyzing tool (Microsoft Excel 2010), ruler and pens, temporal analysing space (Laboratory), desk and table, spray sheet, questionnaire, plastic bags to easy transportation, rubber trays, hand lens and data collection sheets.
A pilot survey was carryout, followed by data collection of 40 biscuits that had been highly commercialized for over five years within the city markets in the Douala urban city area. A randomized sampling method was employed to purchase 40 biscuit samples from the 02 major markets of Douala urban area; ‘marche centrale’ and ‘marche Mboppi’. In the laboratory space arrange for the purpose of the study, the various components of each of the biscuits were identified.
Results: From our finding, 3 group of biscuits were indentified; dry simple biscuits (52%), sandwich biscuits (43%) and waffle biscuits (5%). 29 basic different food additives principally made of; colorants; E110(13%), conservators; E223(25%) emulsifiers E471(21%), antioxidant E322(67%) and pH regulators E500(71%) were identify as the most used form of additives. 12(41%) of the food additives indentified had proven toxic potential to its consumers; E223, E471, E110 and E102 been the most recurrent respectively. As per the origin of these biscuits, 3 major countries top the list; 16 biscuits (40%) of which 11(69%), 7 biscuits (18%) of which 05(71%), 4 biscuits (10%) of which 3(75%) had potential health risk were from Cameroon, Nigeria and India respectively.
Conclusion: The high demand for biscuits as food is becoming a preliminary public health risks. Cameroon therefore is in need to implement strategic measures on food security policies.