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Migration levels of monostyrene from polystyrene containers to dairy products

M. El-Ziney,M. Tawfik

Published 2016 in MOJ Food Processing & Technology

ABSTRACT

In the modern society, food packaging plays an important role to promote safe transportation, delivery and storage of food. It becomes an indispensable element in the food sector. Among the major polymers used in food packaging, polystyrene (PS) has made up a large volume of the consumption of plastic containers. Polystyrene is widely used as food servicing packaging because it is strong, lightweight, and it provides excellent insulation properties. The usage conditions of polystyrene food packaging range from low temperatures for periods of days or weeks, for example packaged dairy and meat products, to high temperatures approaching the boiling point of water for short periods of time, for example vending cups and instant noodle bowls.1 The low molecular weight constituents present in the polystyrene plastic have the potential to migrate into the foodstuff in contact with the plastic especially during extended periods of time, or at the elevated temperatures. Substances migrating to foodstuffs are of concern if they present a possible health hazard to the consumer, or cause unacceptable changes to the organoleptic properties of the food or beverages.2 Numerous studies have shown that styrene and other volatile compounds present in polystyrene food packaging have the potential to migrate out into the contacting food.1,3–10

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