Investigation into migration of phthalates from casing into ground meat

摘要

The presence of phthalates was evaluated in three types of salami produced using casings which had previously proved to be contaminated by diisobutyl phthalate (DIBP) and (2-ethylhexyl) phthalafe (DEHP). The analytical method applied is based on gas-chromatography coupled with tandem massspectrometry(GC/MS/MS). The concentration levels found in the sausages ranged between the method quantitation limit and 0.024 mg/kg and did not appear to depend on the content of phthalates present in the casings used in preparation. The presence of DIBP and DEHP in the two gaskets of the stuffing machine, evaluated by migration trials in ethanol, supports the assumption of a contamination of the mixture during preparation of sausages.