Translocation of Phthalates From Food Packaging Materials Into Minced Beef

There has been increased concern regarding the potential human health risks associated with exposure to phthalates. Research indicates that food intake is the most critical exposure pathway for phthalates. This study aimed to investigate packaged beef samples for the presence of dimethyl terephthalate (DMTP), di-n-butyl phthalate (DnBP), and diisooctyl phthalate (DiOP) and to assess their translocation from the common form of food packaging procured from various Saint-Petersburg and Leningrad region shops. The packaging samples include paper and different types of plastic. Phthalates were extracted by dichloromethane and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). While DnBP had the highest mean values in beef from 34.5 to 378.5 mu g center dot kg(-1), DiOP displayed the lowest mean values from LOD to 37 mu g center dot kg(-1). The larger contact area and the presence of distributed fat on the surface of the minced meat resulted in significantly higher phthalate translocation than beef slices. Further, DMTP was not detected in any samples. However, the examined food packages do not meet the requirements of Russian, EU and USA legislation, as DnBP migrates to meat. Calculated maximum DnBP daily intake of 0.167 mu g center dot kg(-1)center dot day(-1) for chilled minced beef in vacuum packaging did not exceed tolerable daily intake (TDI) level. The most alarming results are concerning the phthalates presence in beef farmed in the Leningrad region and not subjected to any plastic packaging. A full-scale study is warranted to determine the pathways and sources of phthalates migration in the food chain.

Automated summary

There is increasing concern about the potential health risks of exposure to phthalates. This study investigated the presence of phthalates in packaged beef samples and their translocation from different types of food packaging. The results showed that di-n-butyl phthalate (DnBP) had the highest levels in beef, while diisooctyl phthalate (DiOP) had the lowest levels. The contact area and fat content on minced meat resulted in higher phthalate translocation compared to beef slices. However, the examined food packages did not meet the legal requirements, as DnBP migrated to the meat. Further research is needed to determine the migration pathways and sources of phthalates in the food chain.