Children's exposure to Di(2-ethylhexyl)phthalate and dibutylphthalate plasticizers from school meals.

Packed school meals for children 310 years old were studied to evaluate the levels of di(2-ethylhexyl)phthalate (DEHP) and di-n-butylphthalate (DBP) and the influence of the packaging process on meal contamination, and their contribution to daily intake was estimated. The packaging consisted of polyethylene-coated aluminum (PE/Al) dishes thermally welded by a polyethyleneterephthalate-coated aluminum (PET/Al) foil. Foodstuffs before processing were analyzed, too. Total meals before packaging and after packaging were collected. It was found that 92% of foodstuffs employed in meal preparation contained DEHP, and 76% of them DBP, at detectable levels. In cooked foods before packaging the DEHP median concentration levels varied from 111.4 to 154.8 ng/g ww and those of DBP between 32.5 and 59.5 ng/g ww. In packed meals the DEHP median values ranged from 127.0 to 253.3 ng/g ww, and DBP median values varied from 44.1 to 80.5 ng/g ww. The mean increases of median concentrations of DEHP in cooked foods before and after packaging were 113 and 125% for DBP

Di(2-ethylhexyl)phthalate (DEHP) and di-n-butylphthalate (DBP) exposure through diet in hospital patients.

Ready-to-eat packed meals intended to hospital patients were studied over a two-weeks period to measure the contents of di-(2-ethylhexyl) phthalate (DEHP) and di-n-butylphthalate (DBP) and to evaluate their daily intake by total diet. The packaging consisted of polyethylene terephthalate (PET) dishes sealed with polypropylene (PP) foil. The DEHP mean concentrations in total meals varied from 0.061 ± 0.028 to 0.307 ± 0.138 μg/g. wet. weight (wet wt.); the DBP mean levels varied from 0.025 ± 0.018 to 0.174 ± 0.091 μg/g. wet. wt. Highest levels of concentration for DEHP and DBP were found in bread with mean values of 0.307 ± 0.138 μg/g. wet. wt. and 0.174 ± 0.091 μg/g. wet. wt. for DEHP and DBP, respectively. The daily intake for DEHP was 3.1 ± 0.9 μg/kg. bw and 1.5 ± 0.5 μg/kg. bw for DBP.The mean ± sd incidence of DEHP and DBP intake via hospital meals on the respective EFSA TDI was 6 ± 2% (range 4-11%), and 15 ± 5% (range 8-24%), respectively. Even if for hospital patients the major route of exposure may be represented by medical devices, the influence of the diet could have a significant value on TD

Occurrence of polychlorobiphenyls in buffalo mozzarella cheese from Campania (Italy)

Buffalo milk and mozzarella cheese produced in the Caserta and Salerno areas in Campania region have been investigated on the presence and the levels of polychlorobiphenyls (PCBs). Seven congeners, six non dioxin-like (NDL-PCBs nos. 28, 52, 101, 138, 153 and 180) and one dioxin-like (DL-PCB n. 118), were detected. PCBs were found at detectable levels in the 83% of the buffalo milk and in the 100% of the mozzarella cheese samples from Caserta; in those from Salerno the prevalence of contamination was 77% for milk and 73% for mozzarellas, respectively. The NDL-PCB content of mozzarellas collected in Caserta was significantly higher than that found in those from Salerno. The more diffuse congeners were PCB 28, 138 and 153 both in milk and in mozzarella cheese; PCB 118 contributed to the total PCB content for the 7% in milk and 2-3% in mozzarella cheese. On the basis of the Italian annual average consumption the contribution of mozzarella to the daily dietary intake of NDL-PCB can vary between 0.41 and 21.33 ng kg-1 bw, median value of 3.66 ng kg-1 bw. The levels of contamination in milk and dairies analyzed are similar or quite lower than those found in other European countries