Document MMkr9QrqdanVZ0D3Y9BK1evz7
RSV0030432
COMPARISON Of PROPERTIES OF VCM AND STYRENE
PROPERTY
VCM
STYRENE
CHEMICAL STRUCTURE
MOLECULAR WEIGHT B.PT
62.50 13.9
CSYNONYM:VINYL BENZENE) 104.14 145.1
SOLUBILITY
0.27G IN 200 ML OF WATER. ABOUT 2 0G PER 100 ML IN OCTANOL, VEGETABLE OIL ETC.
0.31G IN 100 ML OF WATER. MISCIBLE WITH MOST ORGANIC SOLVENTS
0006592 BS8 RSV0030433
DIFFERENCES, AS A CONSEQUENCE OF PHYSICAL PROPERTIES, BETWEEN VCM AND STYRENE MONOMER
PROPERTY 1. RETENTION OF THE
MONOMER IN FINISHED PLASTIC 2. TRANSFER TO FOOD FROM CONTAINER 3. PHARMACOKINETICS
4. DISTRIBUTION TO MAJOR" ORGANS
1,000'S P.P.M. S.M. CF IDO'S VCM
P.P.B. FOR S.M. CF P.P.M. FOR VCM
MORE RAPID RATES OF UPTAKE AND ELIMINATION FOR VCM CF STYRENE. VERY DIFFERENT PULMONARY UPTAKE FOR STYRENE
STYRENE VERY MUCH MORE LIP3D SOLU3LE THAN VCM. STYRENE DISTRIBUTES TO LIPID DEPOTS, LIVER, KIDNEY AND BRAIN
0006593 BSB RSV0030434
pOVuLfltfi> METflSo/.iSM of 11
l
Oo o
ch2oh RSV0030435
} p a ^. $L> pc *5
CH=CH2
OH STYRENE I EPOXIDE CH-
PHENYI> GLYCOL
COOH
OH CH-COOH
BENZOIC ACID
MANDELIC ACID
7
0=C--NH--CH2COOH
hippuric acid
MFTAROLIC PATHWAYS FOR STYRENE
0006595 BSB
RSV0030436
ACUTE TOXICOLOGY OF STYRENE PRIMARY SKIN IRRITANT CAUSING BLISTERING AND ERYTHEMA. EXTREMELY IRRITATING TO EYES AND MUCEOUS KEM3RANES. INDUCES CHEMICAL PNEUMONITIS. HAS NARCOTIC PROPERTIES. CAUSES "STYRENE SICKNESS" (NAUSEA, VOMITING, LOSS OF AD = E7I TED . HUMANS CAN DETECT 10 P.P.N. BY ODOR, 0.2 P.P.M. IN
' ... YOGHURT AND 0.5 P.P.M. IN MILK.
0006596 BSB
RSV0030437
S> *- * d 7 .
[STYRENE3 P . P. K.
650-1/300
1,300
2,^00 2,500 5/000 10,000
ANIMAL INHALATION TOXICOLOGY
(SPENCER ET AL., m2)
EXPOSURE TIME
RESPONSE
8 HRS
12 HRS
8 HR5 10 HRS
1 HR MINUTES
MUCOUS MEMBRANE IRRITATION (MICE)
WEAKNESS, INCOORDINATION, UNSTEADY GAIT (RATS, MICE)
WEAKNESS, STUPOR (RATS)
COMA, DEATH CRATS)
COMA AND DEATH CRATS)
DEATH CMICE)
000659? bsb RSV0030438
5u.t>c
&
IS7YRENE] P.P.K. 800
600
2C.:-I-0D 100 60
10
HUMAN INHALATION TOXICOLOGY
(WOLF, M.A. ET AL., 1956) (CARPENTER ET AL., 1944)
RESPONSE
EYE AND THROAT IRRITATION, METALLIC TA5TE, DROWSINESS, DEPRESSION WEAKNESS STRONG ODOR, EYE AND NASAL IRRITAT ION
STRONG OBJECTIONABLE ODOR
STRONG TOLERABLE ODOR
_ODOR DETECTABLE BUT NO KUCUCUS MEM3RANE IRRITATION -
ODOR BARELY DETECTABLE
0006598 B58 RSV0030439
RATIONALE FOR THE SELECTION OF POLYSTYRENE-STYRENE
VOLUME PRODUCTION (IN CANAOA OVER 200 MILLION POUNDS IN 1973). SIMILARITY IN CHEMICAL STRUCTURE AND PHYSICAL PROPERTIES TO VCM. SIMILARITY IN METABOLISM TO VCM. DEMONSTRATED CARCINOGENICITY AND MUTAGENICITY OF A KNOWN METABOLITE. EXTENSIVE USE IN THE FOOD PACKAGING INDUSTRY. NUMEROUS CONCURRENT CANCER STUDIES.
(U.K., U.S.A., GERMANY, ITALY)
0006599 BSq
RSV0030440
&C-Ip*s c>.
PROGRAM FOR STYRENE IN FOODS AND FOOD PACKAGING 1. OBTAIN A FEW SAMPLES FROM THE MARKET PLACE. 2. OBTAIN A RANGE OF FOOD-USE POLYSTYRENE SAMPLES
FROM PLASTICS FABRICATORS (PACKAGING SECTION, ADDITIVES AND PESTICIDES DIVISION). 5. SOLICIT INFORMATION FROM FOOD PROCESSORS ON RANGE AND VARIETY OF FOODSTUFFS PACKAGED IN P.S. A. SELECT BROAD SPECTRUM ON FOODS AND FOOD PACKAGING. 5. ARRANGE COLLECTION OF "ON-LINE" SAMPLE5 05) OF FOOD IN' CONTAINER AND EMPTY CONTAINERS. 6. OBTAIN DATE OF PACKAGING AND CONTROL SAMPLE OF FOOD. 7. SHIP AND STORE UNDER PROPER CONDITIONS TO DURABLE LIFE DATE.
0006600 8Sg
RSV0030441
STYRENE CONTENT OF CONTAINER AND YOGURT
O tO M v jm u irW M M
SAX3LE if
I '7* >>
S.D. C.V. C0
DAYS TO EXPIRY DATE"
6 6 6 6 B 8 1 1 11 21
[STYRENE] IN CONTAlKER P.P.M. (wt/wt)
541 526
519 580 676 -
725646
723 734
647
-
631.7 84.7 13.4
[STYRENE] IN YOGURT P.P.B. CwMvol)
9.7 5.5 9.2 7.0 ' 13.6 12.6 2.5 34.6 12.2 14.3
12.12 8.75
72.2
A
9 1481
82.8
B
-5 1333
135.5
C
9 1885
141.7
"T.-f'S is properly defined as a "durable life date" and for YOGURT IS ABOUT 14 DAYS.
0006601 BSB RSV0030442
<*/) l
.i d STYRENE MONOMER CONTENT OF POLYSTYRENE PRODUCTS
l
^SAMPLE II
[STYRENE MONOMER] P P.M.
/
KEAN
CODE
1 2 3 4 5 6 7 8 9 10
iS cf.tv.
YOGHURT CUP 2094 2043 1882 1993 1824 1819 1970 2006 2038 1913 1958.3
94.9
FOAM TRAYS
475 468 479 451 453 459 526 476 475 480
474.2
21.0
r
FOAM (T.O.)
82 90 69 80 84 99 95 91 95 88
87.2
8.8
4 t
FOAM (CUPS)
107 102 107 114
96 114 112 109 114 101
107.6
6.1
1
BEER (CUP)
3664 3451 3463 3660 3892 3453 3628 3379 3775 3304 3566.6 186.2
1 A.B.S.
460 575 520 505 515 540 470 547 412 482
502.6
47.6
,\ A.B.S. ^ FORKS
1509 1447 1499 1519 1518 1543 1551 1622 1575 1615 1657 1753 1358 1530 407 417 526 548 632 583
1540.0 941.0
53.5 558.0
FORKS
1044 1173 1180 1220 1113 1135 1132 1116 1154 1085 1135.1
50.3
KNIVES
1357 1318 1397 1259 1293 1344 1506 1545 1537 1490
5 106.3
4.8II
4.4
5.7;
`' I
9.5j 3.5!
S IS THE STANDARD DEVIATION C.V. IS THE COEFFICIENT OF VARIATION CD
RSV0030443
24 HR LEACHING STUDIES WITH P.S.
P.S. SAMPLE
5.M. CONTENT P.P.M. Cwt/wt)
AMOUNT LEACHED PER UNIT AREA
(pq/cm2)
:________ _
COLD WATER HOT WATER 50% ETHANOl
YOGHURT CUP
FOAM CUP
FOAM [CONTAINER
5 EcR ''GLASS"
A.B.S. CONTAINER
1958 108 87
3567 1540
0.0563 CO . 28 73::
N.D.
N.D.
0.01651 'CO.0463
N.D.
0.3119 Cl.5923
0.0387 C3.5833
0.0204 C2.3443
0.1209 CO.3383
0.0323 CO.2093
0.2660 Cl.3583
0.1110 CIO.2773
0. 1100 C12.6433
0.0400 CO.11203
0.0770 CO.50003
`'FIGURES IN PARENTHESIS ARE A MEASURE OF EXTRACTION EFFICIENCY WHICH WAS OBTAINED AS THE RATIO OF AMOUNT LEACHED TO CONCENTRATION IN CON'T A1 KER (%)
X JO 6. if XJ^S ?/-"* b / r`. H A
o^-
~ y ^ 9S ffr, .
0006603 BSB
RSV0030444
RESPONSE OF CANADIAN FOOD PACKAGING INDUSTRY
TOTAL NU.M3ER OF COMPANIES SOLICITED REPLIES RECEIVED AFTER 4 MONTHS COMPANIES NOT USING P.S. COMPANIES USING P.S.
45 24
9 15
VARIETY OF FOODSTUFFS:
SOFT MARGARINE (A.B.S.) YOGHURT CVARIOUS FLAVORS) ICE-CREAM BUTTER FAT CREAM (RESTAURANT PACKS) COTTAGE CHEESE SOUR CREAM FRUIT JUICE HOMOGENIZED MILK YOP1 (YOPLA1T) SOLID HONEY
0006604 6SB
RSV0030445
K> *-1*
CO
OW
0 0 0 6 6 0 5 BSB
PHYSICAL CHARACTERISTICS AND METHOD OF SAMPLING FOR EACH FOOD
CODE
FOOD TYPE
1-1
3-4 4-3 6-1 2-2 3-3
SOFT MARGARINE
YOGHURT (BLUEBERRY)
YOGHURT (PLAIN)
YOGHURT (RASPBERRY)
YOPI (CARAMEL)
BUTTER-FAT CREAM
SOUR CREAM
5-3 SOUR CREAM
AMOUNT IN PACKAGE
4 OZ. 16 OZ.
A OZ. A OZ.
J OZ.
10 OZ. 10 OZ.
2-3 COTTAGE CHEESE
5 LB.
5-1
5-2 J
7-1
HOMOGENIZED MILK
FRUIT JUICE (ORANGE)
HONEY
8 OZ. 4 OZ. 12 OZ.
PHYSICAL STATE
SEMI-SOLID
SAMPLING METHOD 1 G WALL SAMPLE
DURABLE LIFE (DAYS)
DETECTION LIMIT, P.P.B
180 >1,000
SEMI-SOLID
1 ML (BY SYRINGE) THROUGH FOIL SEAL
SEMI-SOLID
1 ML (BY SYRINGE) THROUGH FOIL SEAL
SEMI-SOLID
1 ML CBY SYRINGE) THROUGH FOIL SEAL
SEMI-SOLID
1 ML (3Y SYRINGE) THROUGH FOIL SEAL
LIQUID
1 ML (BY SYRINGE) THROUGH FOIL SEAL
SEMI-SOLID
1 G WALL SAMPLE ADDED TO 1 ML WATER
SEMI-SOL ID
1 G WALL SAMPLE DISSOLVED IN 1 ML WATER
HETEROGENEOUS SOL ID-LIQUID
LIQUID
50 G WALL SAMPLE BLENDED WITH 50 ML WATER
1 ML (2Y SYRINGE) THROUGH FOIL SEAL
LIQUID
1 ML (BY SYRINGE) THROUGH r()lL SEAL
SOLID
1 G WALL SAMPLE
29 30 49 21 16 20 28
20
12 12 90
N.D, 0.73 0.91 1.7 6.7 1.1 13.4
1.5
1.6 N.D. 0.33
RSV0030446
Styrene Konaner Content of Yoghurt, p.p.b. by weight (Code 4-3)
Days from packaging
5 14 21 26 35 42 49 56
Samole f
1 2 3 4 5 6 7 P c
1C Jar.
14
15 IE
14 26 26 13 33 IB 20 20.4
E. 3
29 16 15
30 48 26 11 18 16 20 '
22.9 10.8
19 36 16 15 28 27 27 42 26 22 25.8
8.5
30 36 37 54 22 43 23 29 33 88
39.5 19.5
40 43 68 60 42
70 43 54 53 94
56.7 17.0
43 38 56 51 59 79 60 75 54 82 59.7 14.8
74 62 63 65 68 113 52 80 65 100 82 71 57 54 81 69 74 101 91 61 70.7 77.6 12.0 20.2
Tne lo.'er detect!
t was 0.91 p.p.b.
ar. end st far'd dav3 era on of styrene rondoer content of the po a was 25 S i 161.
r\
0006606 BSB
RSV0030447
Styrene Monomer Content of Sour Cream;
p.p.b. by weight (Code 5-3)
Devs from packaging
Sartle # y
2 3 4 5 5 7 8 9 10 be an S.D.
,* 29
35
121 145 191 179 100 192 112
148 110 135 143.3
34.1
190 125 228 361 175 268 427 227
189 269 245.9
90.5.
436 162 308 264 160 14 B 237 300 176 231 242.2
89.6
The lower detection limit was 13.4 p.p.b.
The mean end standard deviation of styrene monomer content of the package was 745 35 p.p.ra. ^c^Sam?le analysis between 5 and 29 days was considered to
be unreliable due to the appearance of interfering peaks. The styrene monomer peak was ultimately resolved by using a freshlj' prepared column containing the same packing material.
bsb
0006b0^
RSV0030448
Styrene Mcntssr Content of Honey, p.p.b. by weight (Code 7-1)
Days frcr. packing
IS 22 29 37 43 50 57 78 B5 92 99 120
Samis = 1
2 3 4
S 6 7
8 9 10 Kean S.D.
14 11 17 15 12 13 13 16 19 13 14 33 6- 10 15 14 15 16 IS 16 21 13 13 22
ID 19 15 13 13 12 22 11 26 22 . 18
ID 10 14 16 14 16 28 22 21 16 20 23 22 19 23 27 25 15 24 28 20 13 13 25
10 10 16 16 11 12 14 17 21 20 21 IB 10 10 13 13 12 13 17 22 19 21 17 24 18 11 15 14 13 14 13 34 17 18 21 20 12 19 13 15 13 16 16 16 23 18 18 28 14 13 14 19 21 32 13 19 25 12 17 16 12.6 13.2 15.5 16.2 14.9 15.9 17.5 20.1 21.2 16.6 17. 5 22.7
4.6 4.1 2.9 4.2 4.5 5.9 5.3 6.7 2.8 3.7 3. 3 5.1
The lower detection lirrdt was 0.33 p.p.b.
T:,i -viy a-jf standard dexdation of styrene moncraer content of the package was 1313 * 140 p.p.n.
0006608 BSB RSV0030449
$ciog ri.
SUMMARY OF RESULTS FROM S.M. IN FOODS
3. BLUE3ERRV YOGHURT. ORANGE AND GRAPEFRUIT JUICE. GAVE INTERFERING "FLAVOR" PE AK5.
2. SOUR CREAM. ID OZ. PACKS. NO S.M. DETECTED FOR DURABLE LIFE DATE (25 DAYS5 BUT AT 34 DAYS A MEAN OF 53 P.P.5. WAS DETECTED.
3- COTTAGE CHEESE. ONLY TRACE AMOUNTS OF STYRENE
MONOMER DETECTED. 4- HONEY. 1 LE PACKS, THOUGHT, BY THE FOOD PACKAGER,
TO EE PACKAGED IN P.S. BUT IN FACT PACKAGED IN POLYETHYLENE CONTAINERS. (TRUE ALSO FOR ICE-CREAM, COTTAGE CHEESE AND SOUR CREAM3. 5. SOFT MARGARINE. ANALYTICAL SENSITIVITY >1 P.P.M. (3,000 P.P.B.) DUE TO RELATIVE VAPOR PRESSURE CURVE.
0006609 BSB
RSV0030450
l. t>t XO .
FACTORS AFFECTING TRANSFER OF S.M. IN THIS STUDY
3. S.M. CONTENT OF ALL PACKAGING EXAMINED FELL INTO
ONE Or THREE CLASSES:
Ca) LOW Ct>) MEDIUM
750 P.P.M 1,500 P.P.M
Cc) HI GH
>2,500 P.P.M
2. FOOD CONTENT COF S.M.) NOT ALWAYS A FUNCTION OF CONTAINER CONTENT'. E.G. SOUR CREAM 1 = SOUR CREAM II X 10 CCONTENT OF PACKAGING 859 AND 745 P.P.M. RESPECTIVELY)
5. FOOD CONTENT OF S.M. APPEARS TO BE A FUNCTION OF CONTAINER CONTENT: FOR YOGHURTS, HOMOGENIZED MILK AND BUTTER FAT CREAM. (NOTE: ALL PACKAGED IN 11 THIN FILM" CONTAINERS AND ALL LIQUIDS)
0006610 BSB
RSV0030451
t
A AiA
A*Ooo
STYRENE p.p.b. (w /v/)
I-- '
-I------------- 1-------------1------------- 1IIt)
20 40 60
80
DAYS IN CONTAINER
III
100
120
RSV0030452
5OME VARIABLES AFFECTING DETERMI NED STYRENE JN FOODS
1. "SURFACE" CONCENTRATION OF MONOMER ON PLASTIC.
2. formulation of the plastic cespecially as regards
TO VISCOSITY).
3. WALL THICKNESS OF CONTAINER.
4. EXPOSED SURFACE AREA OF CONTAINER. - '
1
5. VISCOSITY AND HOMOGENEITY OF FOOD,
6. RESIDENCE TIME OF FOOD IN CONTAINER.
7. AMOUNT ORIGINALLY IN CONTAINER. 8. S0LU5IL1TY Or STYRENE*IN THE FOOD. 8. CONDITIONS OF FILL CE.G. HOT OR COLD). 0. CONDITIONS OF STORAGE.
0006612 B$B RSV0030453
RSV0030454
Sc.tG 2
RSV0030455
12 10
8
k
0
1 00
200
300
**00
TIME (MIN)
0006616 BSB
RSV0030457
