Bisphenol a (BPA) emitted from food cans: an evaluation of the effects of dry heating, boiling, storage period, and food type on migration and its potential impact on human health
Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Hamed Biglari, Gholamreza Ebrahimzadeh, Jalil Jaafari, Nazir Fattahi, Abdullah Khalid Omer
Abstract
Bisphenol A (BPA) is one of the main pollutants associated with food hygiene. This study evaluates the health risk of BPA migrated from the inner wall of canned food to its contents. For this purpose, a total of 120 samples of 5 different types of canned food, including tuna fish, oil, beans, tomato paste, and eggplant, were randomly selected from the market of Kermanshah. BPA was analysed using solid-phase microextraction (SPME) along with gas chromatography equipped with single quadrupole mass detection (GC-MS). Finally, the results were analysed statistically, and the estimated daily intake and hazard quotient for BPA from consuming 5 varieties of canned food among Iranian consumers were calculated using formulas and functions related to health risk assessment. The results showed a significant difference (p < 0.05) in the mean concentration of BPA in various canned foods. Generally, boiling and dry heating processes, as well as increasing the storage time above 6 months, cause a significant increase in BPA migration from the inner wall of the can into the canned food. Lastly, it can be concluded that the consumption of each canned food, both separately and simultaneously, is safe in creating non-carcinogenic health risks associated with BPA (HQ < 1). Furthermore, the amount of BPA released cannot harm Iranian consumers’ health since the initial amount of BPA in analysed canned food was low, even after boiling and heating processes for 20 minutes to destroy the botulinum toxin.