Number 38 October 1994
MAFF UK - SURVEY OF STYRENE IN FOOD
Index to MAFF UK Food Surveillance Information
Sheets, 1994
see also:
1: MAFF UK - Metallic Compounds in
Plastics (July 1993)
15: MAFF UK - Hydrocarbons in
Chocolate (October 1993)
25: MAFF UK - Composition of Films
Used to Wrap Food (February 1994)
26: MAFF UK - Formaldehyde in Tea-Bags (May
1994)
35: MAFF UK - Survey of Benzene in
Food Contact Plastics (September 1994)
47: MAFF UK - Fluorescent Whitening
Agents (January 1995)
58: MAFF UK - Benzene and other
Aromatic Hydrocarbons in Food - Average UK Dietary Intakes (March 1995)
59: MAFF UK - Dioxins in PVC Food
Packaging (April 1995)
60: MAFF UK - Phthalates in Paper
and Board Packaging (May 1995)
66: MAFF UK - Grease Proofing
Agents in Paper and Board (June 1995)
72: MAFF UK - Curing Agents in
Carton-Board Food Packaging (July 1995)
90: MAFF UK - Survey of Paper and
Board Food Contact Materials for Residual Amine Monomers from Wet
Strength Agents (May 1996)
98: MAFF UK - Hydrocarbons in Foods
from Shops in Petrol Stations and Stalls or Shops in Busy Roads (October
1996)
141: MAFF UK - Chlorobenzenes in
Foods (February 1998)
189: MAFF UK - Total Diet Study:
Styrene (November 1999)
Summary
The Food Safety Directorate has completed a survey to measure the
concentration of styrene in a variety of food products as part of its
programme of work to monitor potential contamination of food by chemicals
migrating from food packaging. This follows similar surveys in 1983¹
and 1992 and concludes MAFF UK's current research in this area.
Background
Styrene monomer is one of the starting materials in the manufacture of
plastics, and, since the late 1940s, has been extensively employed in the
production of food packaging plastics, particulary polystyrene. Such
packaging is known to contain residual styrene monomer which could migrate
into food. In 1982 the Department of Health Committee on Toxicity of
Chemicals in Food, Consumer Products and the Environment (COT) considered
the use of styrene based polymers for food packaging and its conclusions
were published in Food Surveillance Paper No 11¹.
The object of this current survey was to ensure that styrene
concentrations in food caused by migration from food packaging were still
at the low levels found in the two earlier surveys.
Results
A total of 248 samples of food from a wide variety of manufacturers and
in a variety of pack types and sizes were analysed. The survey also
included plastic cups which were tested using boiling water and 10 percent
alcohol solution to simulate normal usage. With the exception of two
samples of a product commonly referred to as "low fat" table
spread and 18 samples of milk and cream products sold as individual
portions, levels of styrene from below the limit of detection (LOD) to 60µg/kg
were found in all food samples. In most cases the LOD was 1µg/kg, but
varied according to the food matrix. The highest LOD, in two samples of
yoghurt, was 10µg/kg.
Two samples from the same batch of a "low fat" table spread
product were found to contain an average 97µg/kg styrene. However,
the remaining five "low fat" table spread samples, including
four from the same manufacturer and similarly packaged, were found to
contain 20µg/kg or less. Twenty two samples of milk and cream
products sold as individual portions (~10g) for tea or coffee were found
to contain styrene concentrations ranging from 23 to 223µg/kg, with a
mean value of 134µg/kg. Mean values for all other food types were
less than 30µg/kg. Within each food type, higher levels of styrene
were generally found for products with high fat content or packed in small
containers. Table 1 summarises the results of
this survey and those of the 1992 and 1983 surveys.
Interpretation
Styrene concentrations in the 1994 survey were similar to those found in
the 1992 and 1983 surveys. The toxicological assessment by the COT in 1983¹
concluded that levels such as those found in this survey are unlikely to
be of any concern. The toxicity of styrene is currently being reviewed by
a Working Group of the European Union's Scientific Committee for Food.
Although levels of styrene in individual milk and cream portions were
above those found in other foods, such portions are considered to make a
very minor contribution to the daily diet and hence to styrene intake. The
higher level of styrene found in two samples of a "low fat"
table spread product was confined to a single batch and was not consistent
with the low levels found in other "low fat" table spreads.
Styrene is known to occur naturally in some foods. For example, it can
be formed from cinnamon in the presence of certain yeasts. A survey of 27
samples of cinnamon flavoured hot cross buns conducted in 1983 found
styrene concentrations ranging from <10µg/kg to 767µg/kg with
a mean value of 26µg/kg². These
concentrations are comparable to those found to arise as a result of
styrene migration from packaging.
- Ministry of Agriculture fisheries and Food (1983). Survey of styrene
levels in food contact materials and in food. Food Surveillance
Paper No. 11.HMSO.
- Crawford, C. (1983). Styrene taint in hot cross buns: a possible
pathway. FMBR Bulletin No. 1, 45 - 54
Contact Point
Further details on this report are available from
Mr Patrice Mongelard
MAFF Food Safety and Science Group
Additives and Novel Foods Division
Room 213, Ergon House
c/o Nobel House
London SW1P 3JR
Tel: +44 (0)20-7238-6225
Fax: +44 (0)20-7238-6124
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