title: Di(2-ethylhexyl) phthalate contamination of retail packed lunches caused by PVC gloves used in the preparation of foods.
abstract: Plasticizer contamination of foods sold in retail packed lunches and set lunches in restaurants was determined by GC/MS. The phthalate esters were as follows: diethyl, dipropyl, dibutyl, dipentyl, dihexyl, butylbenzyl, dicyclohexyl, di(2-ethylhexyl), dioctyl, diisooctyl (mixture of isomers) and diisononyl (mixture). Di(2-ethylhexyl) adipate was also determined. Sixteen packed lunches and ten set lunches were analysed, and in all samples the concentration of di(2-ethylhexyl) phthalate (DEHP) was the highest, at 0.80-11.8 mg/kg in packed lunches and 0.012-0.30 mg/kg in set lunches. The DEHP content of five packed lunches exceeded 1.85 mg, which is the EU tolerable daily intake (TDI) for a person of 50 kg body weight. Foodstuffs that were components of the packed lunches were taken from the factory at each step of preparation and phthalates were determined. For example, chicken contained 0.08 mg/kg DEHP when uncooked, 13.1 mg/kg after frying and 16.9 mg/kg after packing. Disposable PVC gloves used in the preparation of foods were apparently the source of high DEHP concentrations. The gloves used during cooking or packaging were sprayed with 68% (w/w) ethanol to sterilize them. PVC gloves from the factory contained 22 or 41% by weight of DEHP. To confirm the link with the contamination problem, samples of boiled rice, croquette and boiled dry radish were handled in the laboratory with PVC gloves containing 30% (w/w) DEHP. DEHP migration levels of 0.05 mg/kg in rice or 0.33 mg/kg in croquette, and 11.1 mg/kg in radish were found. The alcohol sprayed onto the gloves increased the migration of DEHP to 2.03 mg/kg in rice, 2.45 mg, kg in croquette, and 18.4 mg/kg in radish.
authors.affiliation: National Institute of Health Sciences, Osaka Branch, Japan. tsumura@nihs.go.jp
authors.forename: Y
authors.initials: Y
authors.lastname: Tsumura
authors.forename: S
authors.initials: S
authors.lastname: Ishimitsu
authors.forename: A
authors.initials: A
authors.lastname: Kaihara
authors.forename: K
authors.initials: K
authors.lastname: Yoshii
authors.forename: Y
authors.initials: Y
authors.lastname: Nakamura
authors.forename: Y
authors.initials: Y
authors.lastname: Tonogai
mesh_terms: D004051:Diethylhexyl Phthalate / Q000032:analysis*; D005506:Food Contamination; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D017575:Gloves, Protective; D006801:Humans; D010968:Plasticizers / Q000032:analysis; D011143:Polyvinyl Chloride
chemical_list: D010968:Plasticizers; D011143:Polyvinyl Chloride; D004051:Diethylhexyl Phthalate