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Migration levels of monostyrene in most vulnerable foods handled and stored in polystyrene containers and their impact on the daily intake

The migration of residual styrene from polystyrene (PS) packages to foods has been a major concern in recent years worldwide. The level of styrene migration from polystyrene cups was measured in different food systems (n=24) including: dairy products with varied fat contents, where yogurt (3% fat), sour cream (6% fat) and cream (30% fat) stored in polystyrene packages at 4°C for three days, hot cooked beans kept at 80 O C for 40 min, hot tea stand at 100 O C for 20 min and fluid Tahini (70% fat) stored at room temperature for 7 days. Styrene residue in samples was extracted using water/acetonitrile mixture then distillate was analyzed by HPLC. Fat content and storage temperature were found to be significantly increased (p ≤ 0.05) the migration rate of styrene whereas the contact time between food and package had less effect. Styrene migration was found to be strongly dependent upon the fat content. Maximum migration limit has occurred with the highest fat content; fluid Tahini (70%) at a concentration of 74.0 µg/kg. The calculated consumed quantity of styrene from each food items in adults ranged from 0.012 to 0.123 µg/kg wt/day which corresponding to 0.76 - 7.4 µg/day/person. The study showed that the styrene intake from each tested food item is less than the international allowable level while estimated total dietary styrene intake was amounted to be 11.31 µg/day/person. The results postulate that consumption of foods rich in fat content in PS packages could represent health hazard while they are highly stimulating migration of monostyrene.