Abstract Title:

Migration of mineral hydrocarbons into foods. 3. Cheese coatings and temporary casings for skinless sausages.

Abstract Source:

Food Addit Contam. 1993 Mar-Apr;10(2):175-84. PMID: 8314395

Abstract Author(s):

L Castle, M Kelly, J Gilbert

Article Affiliation:

Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Norwich Research Park, Colney, UK.


Levels of mineral hydrocarbons which have migrated from wax coatings into cheese have been determined for 20 retail samples using a gas chromatographic procedure. Contamination was limited to the outermost 2 mm of cheese in direct contact with the wax where levels of hydrocarbons were found to range from 10 to 150 mg/kg. On a whole cheese weight basis these amounted to<1 to 27 mg>

Study Type : Review

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