Occurrence of Organophosphate Esters in Food and Food Contact Materials and Related Human Exposure Risks
Yang Cui, Ruoxian Zhou, Yuhan Yin, Yuxin Liu, Nannan Zhao, Hongting Li, Aiqian Zhang, Xiaomin Li, Jianjie Fu
Abstract
Organophosphate esters (OPEs) are a class of anthropogenic chemicals that have long been used as plasticizers and flame retardants. Dietary intake is an important OPE exposure pathway for humans. Since OPEs are usually used as industrial additives in food contact materials (FCMs), OPEs can enter foods through contact to FCMs. This paper focused on FCM-related exposure risks in foods, summarizing the presence of OPEs in FCMs and foods, analyzing the migration of the OPEs from FCMs to food, and assessing the dietary exposure risk of the OPEs to humans. Overall, the levels of the OPE in FCMs were at higher levels than those in foods. Processed and packaged foods contained higher levels of OPEs than nonprocessed/fresh foods. The migration investigations revealed that OPEs can be more likely transferred from FCMs to foods under the conditions of higher temperature and longer exposure time. We hope that this work will extend our current knowledge of the apportionment of OPE sources in foods and highlight the existing research gaps.