1,720,971 research outputs found
La salubrità dei prodotti alimentari tradizionali della Campania: elaborazione delle deroghe di cui al DM 350/99.
No full textValutazione dell'esposizione infantile ad idrocarburi policiclici aromatici tramite la dieta
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Riflessi della contaminazione ambientale da Policlobifenili in latte ed alimenti lattiero-caseari
No full textContributo della dieta nell'esposizione di pazienti ospedalizzati a palstificanti ftalici
No full textMalattie a trasmissione alimentare: indagine sulle conoscenze e rispettivi comportamenti in studenti universitari.
No full textStudy on influence of temperature, storage time and packaging type on dibutylphthalate(DBP) and di(2-ethylhexyl)phthalate (DEHP) release in packed meals.
No full textReady-to-eat meals packed in polyethylene terephthalate (PET) and aluminium dishes, supplied to patients in two hospitals in the Campania region (Italy), were studied to evaluate the probable migration of di-n-butylphthalate (DBP) and di(2-ethylhexyl)phthalate (DEHP) from the packaging into the food. The influence of temperature, storage time and type of package on the migration process was considered, analysing the meals according to three time ranges, before the packaging (T 0) and after 60?min (T 1) and 120?min (T 2) from packaging during the storage in thermostatic delivery carts. At T 0 in the meals sampled before packaging in PET dishes, mean levels of DBP and DEHP were 0.023?+/-?0.002?mu g/g and 0.069?+/-?0.041?mu g/g, respectively; the DBP level increased 230% and that of DEHP increased 208% by time T 0 versus T 2. In the meals sampled before packaging (T 0) in aluminium dishes, the mean levels of DBP and DEHP were 0.030?+/-?0.001?mu g/g and 0.057?+/-?0.015?mu g/g, respectively. The significant increase in contaminant levels over storage times for meals packed in PET dishes demonstrates that from packages made of plastic materials the migration of phthalic acid esters into foods is possible. In meals packed in PET dishes, the highest DBP and DEHP increases were observed in the T 0 to T 1 range, which represented the time interval over which meals were kept hot, and mainly in the first ones, where the highest temperatures have been recorded
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