Findings of 2731 suspected phthalate-tainted foodstuffs during the 2011 phthalates incident in Taiwan

Abstract

This study aims to investigate what kinds of food products were contaminated by phthalates, mainly di-(2-ethylhexyl)phthalate (DEHP) and/or di-isononyl phthalate (DINP), during the 2011 phthalates incident in Taiwan, and whether the DEHP and/or DINP concentrations of some affected foods decreased after this incident. Methods: During May–October, 2011, 2731 food items were sent by individual citizens or companies to a government-accredited laboratory for the analyses of six main phthalate chemicals, including DEHP, DINP, di-isodecyl phthalate, di(n-octyl)phthalate, di-n-butyl phthalate, and butyl benzyl phthalate. A concentration of ≥1 ppm for any of the six phthalate chemicals in the foods studied was defined as positive. Results: The overall positive rate was 16.2%. The positive rate of possibly affected foods was similar between sanctioned and non-sanctioned foods categorized as “Others” by the government (16.0% vs. 16.4%). There were 33 food items, most of which belonged to the Others category, sent twice by companies on different dates. Of these, the positive rates of affected foods significantly decreased from 39.4% for DEHP and 72.7% for DINP at the first analyses to 3.0% for DEHP and 9.1% for DINP at the second, respectively (p < 0.0001). Conclusion: Besides the government-sanctioned foods, foods from the Others category were still affected by phthalate contamination. Thus, vigilant scrutiny of food safety in modern life is necessary.

Keywords

• contaminated foodstuffs
• di-(2-ethylhexyl)phthalate
• emulsifier
• phthalates
• Taiwan