Identification of fatty foods with contamination possibilities by plasticizers when stored in PVC film packaging

Barros, Hilda Duval; Zamith, Helena Pereira da Silva; Bazilio, Fabio Silvestre; Carvalho, Lucia Jaeger de; Abrantes, Shirley de Mello Pereira

doi:10.1590/s0101-20612011000200041

Cited by 5 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The overall migration limit (10 mg.dm -2 ) was exceeded in all observed combinations of time and temperature, except for the combination of 10 ˚C and <41 hours when migration was not observed. Barros et al (2011) in his study executed the analysis of food that might be contaminated by DEHP and dietylhexyladipátem (DEHA). There were observed 18 different types of food with less than 3% of fat with possibility to be packed in plastic foils.…”

Section: Resultsmentioning

confidence: 99%

Phthalates in meat products in dependence on the fat content

Jarošová

Bogdanovičová

2016

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

The content of dibutylphthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in samples of packages intended for thermally processed meat products and release of phthalates from packages into meat products in dependence on the fat content were observed. 80 samples of packages were analyzed, 5 of them wereselected due to exceeding the specific migration limit. The raw meat was prepared, one type with the fat content of 10% and second one with the fat content of 50%. The both types of raw meat were analyzed for the content of DBP and DEHP and packed into chosen packages.The samples of meat products were thermally processed (70 ℃, 10 min in the core), stored until the expiration date at 4 °C and gradually analyzed after 1st, 7th, 14th, 21st and 28th day of storage. Determination of phthalates was carried out by high performance liquid chromatography (HPLC) in the Zorbax Eclipse C8column and by UV detection at a wavelength of 224 mm. The phthalate content in the raw meat was under the limit of detection. According to the EU Commission Regulation no. 10/2011 the specific migration limit of products intended for the contact with food for DEHP (max. 1.5 mg.kg -1 of food stimulant and DBP max. 0.3 mg.kg -1 of food stimulant), wasexceeded already after first day of storage, in case of DBP in two samples with 10% of fat and after 7 th day of storage in one sample. In the samples with 50% of fat, SML was exceeded after first day of storage in four samples and in one sample after 14 th day of storage. Regarding DEHP in the samples with 10% of fat SML was exceeded after 1 st day of storage in one sample and after 7 th day of storage also in one sample and after 21 st day of storage similarly in one sample. Four samples with 50% of fat had SML exceeded in case of DEHP already after 1 st day of storage. By comparison of PAE migration depending on the fat content we concluded that leaching of PAE from a package into food was 2 -21 times higher in samples with 50% of fat than in samples with 10% of fat.

show abstract

Section: Resultsmentioning

confidence: 99%

Phthalates in meat products in dependence on the fat content

Jarošová

Bogdanovičová

2016

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…Phthalates are among the most commonly found organic contaminants in food contact materials (FCM). They are used as plasticizers in many plastics applications, including packaging and other FCM (Barros et al, 2011;Giuliani et al, 2020). Moreover, inks, lacquers, adhesives, and recycled pulp are important sources of phthalates in paper and paperboard packaging (Aurela et al, 1999;Binderup et al, 2002;Bononi & Tateo, 2009;Mariani et al, 1999;Sturaro et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Health risk assessment of dietary exposure to phthalates from plastic-coated paper among university students

2022

View full text Add to dashboard Cite

Plastic-coated paper (PCP) is commonly used as a takeaway food container in Thailand. This study aimed to investigate the phthalate content in PCP and to evaluate the health risk of dietary exposure to phthalates. Determination of phthalates, namely, of benzyl butyl phthalate (BBP), dibutyl phthalate (DBP), and di(2-ethylhexyl) phthalate (DEHP), was carried out using a simple total immersion test followed by gas chromatography-mass spectrometry (GC-MS). Consumption data of 430 students in a university were collected by a questionnaire for health risk assessment. The results showed that DEHP was the most abundant compound detected in the PCP samples, followed by DBP and BBP, respectively. The hazard indexes (<1) showed that the health risk to all subjects was acceptable, but monitoring of phthalates in PCP on market shelves should be performed regularly to protect consumers' health.

show abstract

“…As embalagens de plásticos como os filmes de policloreto de vinila (PVC), por exemplo, necessitam da adição de plastificantes, que são aditivos que conferem flexibilidade e maleabilidade para a sua transformação em filme flexível 6 . Os ftalatos, ou diésteres de ácido ftálico, são plastificantes amplamente utilizados para aumentar a flexibilidade, elasticidade e maleabilidade de polímeros rígidos, chegando a representar 40% do produto final 7 . O PVC é um plástico muito utilizado nas embalagens de produtos alimentícios por ser compatível com vários plastificantes, como o di-etil-hexil-ftalato (DEHP) que o torna mais flexível 8 .…”

Section: Introductionunclassified