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Title: Chinese cooking with ionic seasonings may enhance migration of perfluorooctanic acid from food contact articles
Authors: Kung-hua Chiang
Chow-feng Chiang
Dennis P. H. Hsieh
Hui-chuan Hsu
Chia-ching Chang
Min-pei Ling
Liang-li Huang
Pang-wei Chen
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: PFOA
food contact articles
perfluorooctanic acid
Date: 2012-12
Issue Date: 2016-12-28T03:39:03Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract: With its desirable water and oil resistant property, perfluorooctanic acid (PFOA) has been used as a key chemical in many consumer products and food contact articles (FCA), such as non-stick pans, oil-resistant food papers, carpets, textiles and paint. PFOA has been detected at noticeable levels in a wide range of environmental matrices. The present study investigated the safety of migration of PFOA at high temperature from non-stick cooking pans (125°C) and oil-resistant food papers (100°C) under simulated Chinese cooking conditions involving food oils and ionic seasonings (salts, soybean sauce, vinegar, tomato sauce). Results indicated that, in comparison with using oil alone, Chinese cooking using ionic seasonings in addition to oil would enhance migration of PFOA at a level up to 1.2 ng/dm2 in cooking pans and 9.2 ng/dm2 in food papers. Using a value of cumulative estimated daily intake of 6 ng/kg BW/day and the exposure scenario (food contact factor 155 g/dm2, body weight 60 kg, intake rate 3 kg/head) set by the U.S. Food and Drug Administration, this study suggests a regulatory limit to be set for both cooking pans and food papers at 25 and 50 ng/dm2 for PFOA, assuming a FCA consumption fraction of 0.8 and 0.4 for high and average consumers, respectively.
Relation: 20(4)
Appears in Collections:[Department of Food Science] Periodical Articles

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