title: Polystyrene cups and containers: styrene migration.
abstract: The level of styrene migration from polystyrene cups was monitored in different food systems including: water, milk (0.5, 1.55 and 3.6% fat), cold beverages (apple juice, orange juice, carbonated water, cola, beer and chocolate drink), hot beverages (tea, coffee, chocolate and soup (0.0, 0.5, 1, 2, and 3.6% fat), take away foods (yogurt, jelly, pudding and ice-cream), as well as aqueous food simulants (3% acetic acid, 15, 50, and 100% ethanol) and olive oil. Styrene migration was found to be strongly dependent upon the fat content and storage temperature. Drinking water gave migration values considerably lower than all of the fatty foods. Ethanol at 15% showed a migration level equivalent to milk or soup containing 3.6% fat. Maximum observed migration for cold or hot beverages and take-away foods was 0.025% of the total styrene in the cup. Food simulants were responsible for higher migration (0.37% in 100% ethanol). A total of 60 food samples (yogurt, rice with milk, fromage, biogardes, and cheese) packed in polystyrene containers were collected from retail markets in Belgium, Germany, and the Netherlands. The level of styrene detected in the foods was always fat dependent.
authors.affiliation: Department of Food Technology and Nutrition, Faculty of Agriculture and Applied Biological Sciences, Ghent, Belgium.
authors.forename: M S
authors.initials: MS
authors.lastname: Tawfik
authors.forename: A
authors.initials: A
authors.lastname: Huyghebaert
mesh_terms: D001628:Beverages; D002851:Chromatography, High Pressure Liquid; D003297:Cooking and Eating Utensils; D004041:Dietary Fats; D005502:Food; D005503:Food Additives; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging; D006801:Humans; D011137:Polystyrenes; D013343:Styrenes / Q000032:analysis*; D013696:Temperature
chemical_list: D004041:Dietary Fats; D005503:Food Additives; D011137:Polystyrenes; D013343:Styrenes