Determination of phthalate esters contents in different types of cheese produced and consumed in Saudi Arabia
Rowida Khader Allily,
Haneen Hamed Mouminah,
Mohamed Madkour
Abstract:Background: Phthalates’ esters are commonly incorporated into plastic materials to enhance their elasticity, thereby facilitating their migration into food items. Aims: To evaluate the levels of phthalate esters in six distinct varieties of locally produced cheese and sold in Saudi Arabia, at the time of purchase (t=0) and after storage for one and two months. Methods: Six types of local cheeses (Cheddar, Mozzarella, Feta, Cheeseburger slices, Haloumi and Kashkaval) were purchased and analyzed at three differe… Show more
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