Elimination of PAH by migration into polyethylene packaging

The objective of this work was a study of interactions between a smoked meat product and plastic packaging to find a possibility of elimination of polycyclic aromatic hydrocarbons (PAH) from smoked sausages by migration into the packaging. Smoked meat sausages were packed into o-polyamide/low density polyethylene laminated film. In 180 minutes, total PAH4 content decreased from 30.1 to 5.7 μg/kg. While sausages did not meet EU safety limits set for PAH4 content before packaging, these limits were met at the end of the experiment. This decrease was brought about by migration of PAH4 from sausages into low density polyethylene. An article about this research was published in Food Chemistry.
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