title: Occurrence of Di-(2-ethylhexyl) adipate and phthalate plasticizers in samples of meat, fish, and cheese and their packaging films.
abstract: Di-(2-ethylhexyl) adipate (DEHA) and phthalates are commonly used as plasticizers to soften polyvinyl chloride products. Because both DEHA and certain phthalates have been identified as priority chemicals for assessment of human health risk under the Government of Canada's Chemicals Management Plan, a comprehensive targeted survey was conducted to investigate the occurrence of DEHA and eight phthalates (di-methyl phthalate, di-ethyl phthalate, di-n-butyl phthalate, di-iso-butyl phthalate, butyl benzyl phthalate, di-n-hexyl phthalate, d-(2-ethylhexyl) phthalate, and di-n-octyl phthalate) in a total of 118 samples of meat (beef, pork, and chicken), fish, and cheese packaged mostly in cling films. The eight phthalates were not detected in any of the food packaging, but DEHA was detected in most of the cling films, indicating that although DEHA-plasticized films (e.g., polyvinyl chloride film) are currently being used by most grocery stores, nonplasticized cling films such as polyethylene film, are also being used by some stores. DEHA was not detected in any of the 10 cheese samples packaged in nonplasticized rigid plastics but was detected in all 30 cheese samples packaged in DEHA-plasticized cling films at levels from 0.71 to 879 μg/g, with an average of 203 μg/g. Only DEHA was detected in the beef, pork, chicken, and fish samples packaged in DEHA-plasticized cling films but at considerably lower levels than those found in cheese, with averages of 6.3, 9.1, 2.5, and 5.9 μg/g, respectively. Among the eight phthalates, only di-(2-ethylhexyl) phthalate (DEHP) was detected in a few cheese samples at levels from 0.29 to 15 μg/g, with an average of 2.8 μg/g; these levels were very likely due to environmental contamination. Levels of DEHA found in most of the cheese samples from this study are above the European specific migration limit of 18 mg/kg for DEHA in food or food simulants, and levels of phthalates (i.e., DEHP) were low.
authors.affiliation: Bureau of Chemical Safety, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9. xu-liang.cao@hc-sc.gc.ca.
authors.forename: Xu-Liang
authors.initials: XL
authors.lastname: Cao
authors.affiliation: Bureau of Chemical Safety, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9.
authors.forename: Wendy
authors.initials: W
authors.lastname: Zhao
authors.affiliation: Bureau of Chemical Safety, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9.
authors.forename: Robin
authors.initials: R
authors.lastname: Churchill
authors.affiliation: Bureau of Chemical Safety, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, Ottawa, Ontario, Canada K1A 0K9.
authors.forename: Carla
authors.initials: C
authors.lastname: Hilts
mesh_terms: D000272:Adipates / Q000032:analysis*; D000818:Animals; D002611:Cheese / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D059022:Food Safety; D006801:Humans; D008460:Meat / Q000032:analysis*; D010795:Phthalic Acids / Q000032:analysis; D010968:Plasticizers / Q000032:analysis; D017747:Seafood / Q000032:analysis*
chemical_list: D000272:Adipates; D010795:Phthalic Acids; D010968:Plasticizers; C032279:phthalic acid