GAS-CHROMATOGRAPHIC MASS-SPECTROMETRIC DETERMINATION OF BENZENE IN NONSTICK COOKWARE AND MICROWAVE SUSCEPTORS AND ITS MIGRATION INTO FOODS ON COOKING

Benzene in poly(tetrafluoroethylene) (PTFE) coatings of nonstick cookw are was determined by heating a small amount of coating in a sealed vi al. Gas chromatography/mass spectrometry (GC/MS) was used to analyze t he vial headspace for benzene. A small survey (26 samples) of retail n onstick cookware detected benzene ranging from 2 to 50 mug/dm2 in 7 sa mples. Nonstick frying pans with various polymer coatings were obtaine d directly from 1 manufacturer. Benzene (6-30 mug/dm2) was detected in a number of these samples and was attributed to the use of a phenylme thyl silicone ingredient that contained benzene at 360 mg/kg. To deter mine the possible transfer of benzene from these coatings during norma l use, several foods (puddings, cakes, and roast potatoes) were prepar ed in previously unused cookware. The foods were analyzed by using sta tic headspace GC/MS. Benzene was not detected in any of these foods at a limit of detection of 2 mug/kg. In related studies, the determinati on of benzene release from microwave susceptors was performed by heati ng the materials in a sealed system at 190-degrees-C for 4 min. Benzen e release above 1 mug/dm2 was not detected in 24 samples of susceptors . However, 1 specially supplied sample of nonmetallized susceptor rele ased 10 mug/dm2 benzene when heated above normal anticipated temperatu res of usage (to 220-degrees-C). Foods such as french fries and pizza when cooked according to the manufacturer's instructions in susceptors contained no benzene with a limit of detection of 2 mug/kg. Even unde r abuse conditions of susceptors, the transfer of benzene to foods rem ained below this limit.