Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products
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چکیده
The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour cream (6% fat), cream (30% fat) and drinking yogurt (3% fat) stored in polystyrene packages at 4°C for 14 days (group 2), mozzarella cheese (14.0% fat), cheddar cheese (34.4% fat) and butter (81.7% fat) stored at 4°C for 60 days (group 3) and ice-cream (16% fat) stored at -10°C for 60 days (group 4). Extending storage time and increasing temperature were found to be significantly elevated (p ≤ 0.05) the migration rate of styrene. Styrene migration was found to be strongly (p ≤ 0.05) dependent upon the fat content. Maximum migration limit has occurred with the highest fat content; butter (81.7%) at a concentration of 0.102 mg/kg.
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