PAHs in polystyrene food contact materials: An unintended consequence

Abstract

Eight low-ring PAHs were detected in 21 polystyrene (PS) food contact materials (FCMs) samples while high-ring PAHs (>4 rings) were not found. This is because the reaction pathway for formation of high-ring PAHs consists of more steps than it does for low-high PAHs. The concentrations of Σ8PAH were from 18.9±5.16ng/g for product colorless fruit fork to 476±52.0ng/g for foam instant noodle container. These data were far beyond levels of PAHs in other plastics. Of the eight PAHs detected, Phe had the highest average concentration, followed by Nap. These two PAHs collectively accounted for over 80% of the Σ8PAH concentrations in all PS FCMs. Levels of Σ8PAH in expanded PS FCMs were higher than those in extruded ones due to utilization of foaming agent. The concentrations of Σ8PAH were lower in colorless PS FCMs than in colored ones. Auxochromes and chromophores contributed to the change of short-chain hydrocarbons to aromatic hydrocarbon. Simulated migration values of PAHs from PS FCMs to food varied widely. The migration value of Σ8PAH with maximum probability was below 10ng/g, which the maximum tolerated migration level for substance according to the European Union standards. However, higher migration values were possible and the potential health risk should still be concerned because the simulated migration displayed a log-normal distribution. Furthermore, water was used as food simulant would always lead to an underestimate of PAHs migration to real daily food, and then lead to an underestimate of risk.