نبذة مختصرة : 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 °Cfor 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°Cfor 14 days (group 2), mozzarella cheese (14.0% fat), cheddar cheese (34.4% fat) and butter (81.7% fat) stored at 4°Cfor 60 days (group 3) and ice-cream (16% fat) stored at -10°Cfor 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.
Processing Request
No Comments.