POLYSTYRENE CUPS AND CONTAINERS - STYRENE MIGRATION

The level of styrene migration from polystyrene cups was monitored in different food systems including. water, milk (0.5, 1.55 and 3.6% fat) , cold beverages (apple juice, orange juice, carbonated water, cola, b eer and chocolate drink), hot beverages (tea, coffee, chocolate and so up (0.0, 0.5, 1, 2, and 3.6% fat), take away foods (yogurt, jelly, pud ding and ice-cream!, as well as aqueous food simulants (3% acetic acid , 15, 50, and 100% ethanol) and olive oil. Styrene migration was found to be strongly dependent upon the fat content and storage temperature . Drinking water gave migration values considerably lower than all of the fatty foods. Ethanol at 15% showed a migration level equivalent to milk or soup containing 3.6% fat. Maximum observed migration for cold or hot beverages and take-away foods was 0.025% of the total styrene in the cup. Food simulants were responsible for higher migration (0.37 % in 100% ethanol). A total of 60 food samples (yogurt, rice with milk , fromage, biogardes, and cheese) packed in polystyrene containers wer e collected from retail markets in Belgium, Germany, and the Netherlan ds. The level of styrene detected in the foods was always fat dependen t.