Effects of temperature and time on migration of styrene monomer from polystyrene cups into milk

Ghazi‐Khansari, Mahmoud; Khaksar, Mohammad-Reza

doi:10.1016/j.toxlet.2006.07.233

Cited by 2 publications

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“…Another study showed that the styrene migrated to the cream of (19.5% fat) with a less rate than the increment of the storage period [28], and this agrees with the results of the present study i.e., with increase of fat rate the styrene migration increases. Khansari & Khaksar [29] showed that the styrene migrated to full fat milk (3.6% fat) higher than the low fat milk (1.5 -2.5 fat %). The study of Flanjak & Sharred [24] showed that the average values of styrene migration of all yogurt samples in New South Wales survey ranged between 0.021 and 0.032 mg/ kg of the food weight.…”

Section: Migration Of Monostyrene From Polystyrene (Ps) Packages Intomentioning

confidence: 98%

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

El-Ziney¹,

Tawfik²

2016

MOJFPT

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The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour cream (6% fat), cream (30% fat) and drinking yogurt (3% fat) stored in polystyrene packages at 4°C for 14 days (group 2), mozzarella cheese (14.0% fat), cheddar cheese (34.4% fat) and butter (81.7% fat) stored at 4°C for 60 days (group 3) and ice-cream (16% fat) stored at -10°C for 60 days (group 4). Extending storage time and increasing temperature were found to be significantly elevated (p ≤ 0.05) the migration rate of styrene. Styrene migration was found to be strongly (p ≤ 0.05) dependent upon the fat content. Maximum migration limit has occurred with the highest fat content; butter (81.7%) at a concentration of 0.102 mg/kg.The calculated consumed quantity of styrene from each dairy food items in adults ranged from 0.018 to 0.170 μg/kg wt/day which corresponding to 1.1 -10.2 μg/ day/person while, total daily consumption of all the tested products is amounted to 50.6 μg/day. The study showed that the styrene intake from each tested dairy product item is less than the international allowable level. The results postulate that consumption of foods rich in fat content especially, at high storage temperatures in PS packages could represent health hazard while they are highly stimulating migration of monostyrene.

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Section: Migration Of Monostyrene From Polystyrene (Ps) Packages Intomentioning

confidence: 98%

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

El-Ziney¹,

Tawfik²

2016

MOJFPT

View full text Add to dashboard Cite

show abstract

“…Another study showed that the styrene migrated to the cream of (19.5% fat) with a less rate than the increment of the storage period, 28 and this agrees with the results of the present study i.e., with increase of fat rate the styrene migration increases. Khansari et al 29 showed that the styrene migrated to full fat milk (3.6% fat) higher than the low fat milk (1.5-2.5 fat%). The study of Flanjak et al 24 showed that the average values of styrene migration of all yogurt samples in New South Wales survey ranged between 0.021 and 0.032mg/kg of the food weight.…”

Section: Migration Of Monostyrene From Polystyrene (Ps) Packages Intomentioning

confidence: 99%

Untitled

2016

MOJFPT

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Effects of temperature and time on migration of styrene monomer from polystyrene cups into milk

Cited by 2 publications

References 0 publications

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

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