| Abstract: | The levels of styrene monomer in foods packaged in polystyrene containers were determined by a headspace gas chromatography (g.c.) method and two reversed phase high-performance liquid chromatography (h.p.l.c.) methods. A total of 146 samples were analysed from Victoria and New South Wales which included yoghurt, cream, cheese, dessert, ice cream, egg white, onion dip and margarine. The highest level of styrene found was 0.1 mg kg?1 in yoghurt. About 85% of all yoghurt samples were found to have values less than 0.05 mg kg?1. The lowest values of styrene obtained were for margarine samples, of which more than 90% contained less than 0.010 mg kg?1. The estimated limits of detection of the h.p.l.c. methods for all products except margarine were 0.005 mg kg?1. The h.p.l.c. detection limit for margarine and the g.c. method for yoghurt were estimated to be 0.01 mg kg?1. |
