The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis

The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis Publisher

Sadighara P¹ ; Akbari N¹ ; Mostashari P^{2, 3} ; Yazdanfar N⁴ ; Shokri S¹

Show Affiliations

1. Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3. Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
4. Iranian Institute of R&D in Chemical Industries (IRDCI) (ACECR), Tehran, Iran

Source: Food Chemistry: X Published:2022

Abstract

The ingredients in food packaging migrate to the food inside. One of the most common compounds used for packaging of food is polystyrene. This systematic review aimed to investigate the level of styrene's pollution in food packed with polystyrene. The original articles include keywords styrene, polystyrene, food, contamination, pollution, “food packaging” were searched in Web of science, Medline, Scopus, and Science Direct. A total of 227 studies were achieved. The articles that did not meet the inclusion criteria were excluded with the initial evaluation. The quality assessment was conducted for full paper and finally data were extracted from 8 selected articles. Mata analysis, meta-regression, subgroup analysis, and publication bias was also conducted with comprehensive meta-analysis (CMA) software. Most of the examined samples were dairy products. The amount of fat in dairy products is an important factor in increasing the migration of styrene. The shelf life of product also had effect on migration of styrene. The overall average was estimated as 91.53 ± 26.18 µg/kg in food matrix. This amount is less than the permissible level. The results of meta regression showed that the type of food affects the pooled mean of styrene in the food. There was no publication bias for the selected articles. © 2022 The Authors

Style	Citing Format
MLA	Sadighara P, et al.. "The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis." Food Chemistry: X, vol. 13, no. , 2022, pp. -.
APA	Sadighara P, Akbari N, Mostashari P, Yazdanfar N, Shokri S (2022). The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis. Food Chemistry: X, 13(), -.
Chicago	Sadighara P, Akbari N, Mostashari P, Yazdanfar N, Shokri S. "The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis." Food Chemistry: X 13, no. (2022): -.
Harvard	Sadighara P et al. (2022) 'The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis', Food Chemistry: X, 13(), pp. -.
Vancouver	Sadighara P, Akbari N, Mostashari P, Yazdanfar N, Shokri S. The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis. Food Chemistry: X. 2022;13():-.
BibTex	@article{ author = {Sadighara P and Akbari N and Mostashari P and Yazdanfar N and Shokri S}, title = {The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis}, journal = {Food Chemistry: X}, volume = {13}, number = {}, pages = {-}, year = {2022} }
RIS	TY - JOUR AU - Sadighara P AU - Akbari N AU - Mostashari P AU - Yazdanfar N AU - Shokri S TI - The Amount and Detection Method of Styrene in Foods: A Systematic Review and Meta-Analysis JO - Food Chemistry: X VL - 13 IS - SP - EP - PY - 2022 ER -

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Abstract