Occurrence, potential release and health risks of heavy metals in popular take-out food containers from China

Nationwide Investigation on Organophosphate Flame Retardants in Tea from China: Migration from Packaging Materials and Implications for Global Risk Assessment

In this study, we measured 15 common organophosphate flame retardants (OPFRs) in six categories of tea samples across China. OPFRs were found in all the tea samples, with the total concentrations of OPFRs (∑OPFRs) at 3.44-432 ng/g [geometric mean (GM): 17.6 ng/g]. Triphenyl phosphate (TPhP) was the dominant OPFR, accounting for 39.0-76.2% of ∑OPFRs across all tea categories. The potential factors influencing the residual OPFRs in tea were thoroughly examined, including the agricultural environment, fermentation, and packaging of teas. Tea packaging materials (TPMs) were then identified as the primary sources of OPFRs in teas. The migration test revealed that OPFRs with lower molecular weights and log Kow values exhibited a higher propensity for facilitating the migration of OPFRs from TPMs to teas. The estimated daily intakes of OPFRs from teas were relatively higher for the general populations in Mauritania, Gambia, Togo, Morocco, and Senegal (3.18-9.79 ng/kg bw/day) than China (3.12 ng/kg bw/day). The health risks arising from OPFRs in Chinese teas were minor. This study established a baseline concentration and demonstrated the contamination sources of OPFRs in Chinese tea for the first time, with an emphasis on enhancing the hygiene standards for TPMs.

Study on the effect of different contact times on the migration of heavy metals into different foodstuffs served in plastic cups

Heavy metal concentrations of Pb, Cd, Cr, and Cu leaching from single-use plastic cups were identified, and the risks associated with them were assessed in real time (up to 10 min). All samples (tea, carbonated beverage, and lassi) were placed in disposable plastic cups and held for less than 1 min, 5 min, and 10 min, respectively. Prior to digestion, the solids were ashed in a muffle furnace at 550 °C for 30 min. The filtrates were then tested for heavy metals. The samples were all confirmed to be contaminated with heavy metals. Heavy metals leached from the plastic cups in the following order: Cu > Pb > Cr > Cd. The samples' HI values were less than one, hence there was no evidence of a non-carcinogenic risk. The ILCR values for this heavy metal contamination in samples exceed 10-3, indicating a high carcinogenic risk. Lassi poses the highest possible carcinogenic risk. A rise in temperature and a drop in pH also resulted in heavy metal migration. Heavy metal leaching from plastic cups poses a serious health risk due to its toxicity. The proposed legislation should prohibit or restrict the serving of warm and hot beverages in plastic cups.

Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea

The consumption of take-out food has increased worldwide; consequently, people are increasingly being exposed to chemicals from food containers. However, research on the migration of metals from containers to food is limited, and therefore, information required to determine the health risks is lacking. Herein, the amount of transfer of nine metals and metalloids (Pb, Sb, Cd, Ge, Co, Mn, Sn, As, and Hg) from food containers to food in South Korea was assessed from take-out food containers classified into paper and plastic container groups. The sample containers were eluted over time by either warming with 4% acetic acid at 70 °C or cooling with 4% acetic acid at 100 °C /deionized water at 25 °C. It was analyzed using an inductively coupled plasma mass spectrometer and a direct mercury analyzer. The reliability of the quantitative results was verified by calculating the linearity, limit of detection, and limit of quantification. We found that the amount of metals and metalloids (Pb, Sb, Cd, and Co) eluting over time was highly significant in the plastic group. Regardless of the food simulant and elution time, the amount of Sb transferred from the food containers to food was substantially higher in the plastic (average concentration: 0.488-1.194 μg/L) than in the paper group (average concentration: 0.001-0.03 μg/L). Fortunately, all food containers were distributed at levels safe for human health (hazard index: 0.000-64.756%). However, caution is needed when warm food is added to food containers. Overall, our results provide baseline data for the management and use of take-out containers.

A review on takeaway packaging waste: Types, ecological impact, and disposal route

Rapid economic growth and urbanization have led to significant changes in the world's consumption patterns. Accelerated urbanization, the spread of the mobile Internet, and the increasing pace of work globally have all contributed to the demand for the food takeaway industry. The rapid development of the takeaway industry inevitably brings convenience to life, and with it comes great environmental pressure from waste packaging materials. While maintaining the convenience of people's lives, further reducing the environmental pollution caused by takeaway packaging materials and promoting the recycling and reuse of takeaway packaging waste need to attract the attention and concern of the whole society. This review systematically and comprehensively introduces common takeaway food types and commonly used packaging materials, analyzes the impacts of discarded takeaway packaging materials on human health and the ecological environment, summarizes the formulation and implementation of relevant policies and regulations, proposes treatment methods and resourceful reuse pathways for discarded takeaway packaging, and also provides an outlook on the development of green takeaway packaging. Currently, only 20% of waste packaging materials are recycled worldwide, and there is still a need to develop more green takeaway packaging materials and continuously improve relevant policies and regulations to promote the sustainable development of the takeaway industry. The review is conducive to further optimizing the takeaway packaging management system, alleviating the environmental pollution problem, and providing feasible solutions and technical guidance for further optimizing takeaway food packaging materials and comprehensive utilization of resources.

Microplastics in polystyrene-made food containers from China: abundance, shape, size, and human intake

Polystyrene-made food containers (PMFCs) have been widely used as takeout containers in China. However, the pollution of microplastics (MPs) in PMFCs used in Chinese restaurants remains not well known. For the first time, this study analyzed MPs in PMFC samples (n = 354) collected from different restaurants in 28 Chinese cities. MPs were detected in all PMFC samples, with an abundance of 5-173 items/container. PMFC samples from Taiyuan (mean of 86 items/container) contained the highest mean abundance of MPs. A relatively lower abundance of MPs was found in PMFCs from Urumqi (mean of 19 items/container) and Fuzhou (18 items/container). Fiber was the predominant shape of MPs in most of the PMFC samples. The abundance of MPs in PMFCs was positively correlated with the proportion of fiber. The major polymer composition of MPs was polystyrene, accounting for a mean of 45-90% of total polymers for MPs in PMFCs from different cities. The abundance of MPs in PMFC samples was negatively correlated with the proportion of polystyrene. The mean estimated oral exposure of MPs for the general population in different Chinese cities was 0.24-1.4 items/kg bw/day. Such data is important for human MP exposure risk assessment and also for elucidating the sources of human exposure to MPs.

Mitochondrion Participated in Effect Mechanism of Manganese Poisoning on Heat Shock Protein and Ultrastructure of Testes in Chickens

Manganese (Mn) poisoning can happen in the case of environmental pollution and occupational exposure. However, the underlying mechanisms of Mn-induced teste toxicity and whether mitochondrion and heat shock proteins (HSPs) are involved in toxic effect of Mn on chicken testes remain poorly understood. To investigate this, MnCl₂·4H₂O was administered in the diet (600, 900, and 1800 mg/kg Mn) of chickens for 30, 60, and 90 days. Electron microscopy and qPCR were performed. Results showed that Mn exposure suppressed dose- and time-dependently HSP40 and HSP60 mRNA levels, meanwhile increased does-dependently HSP27, HSP70, and HSP90 mRNA levels at all three time points under three Mn exposure concentrations. Furthermore, Mn treatment damaged myoid cells, spermatocytes, and Sertoli cells through electron microscopic observation, indicating that Mn treatment damaged chicken testes. In addition, abnormal shapes of mitochondria were found, and mitochondria displayed extensive vacuolation. The increase of HSP90 and HSP70 induced by Mn exposure inhibited HSP40 and stimulated HSP27, respectively, in chicken testes, which needs further to be explored. Taken together, our study suggested that there was toxic effect in excess Mn on chickens, and HSPs and mitochondria were involved in the mechanism of dose-dependent injury caused by Mn in chicken testes. This study provided new insights for Mn toxicity identification in animal husbandry production practice.