Qualitative non-targeted screening by high resolution mass spectrometry of chemicals transference from plastic food contact materials after cooking

The aim of this study is to investigate human exposure to chemicals transference through ingestion of foods that are cooked in their plastic packaging. For this purpose, six different food types were analyzed before and after cooking in microwave and conventional oven, as well as their plastic containers. This approach allowed to tentatively identifying 35 intentionally added substances and 3 non-intentionally added substances. Several compounds already transferred upon contact and increased their transference after cooking. Conversely, decapropylene glycol, diisodecyl phthalate, undecaethylene glycol, 2-(14,15-epoxieicosatrienoyl)glycerol, 1-linoleoyl-glycerol and octyl 3,3,3-trifluoropropanoate only transferred during cooking. Low density polyethylene packaging exhibited a greater number of transferred plasticizers. In contrast, linear hydrocarbons that could transfer were prominent in high density polyethylene trays. Finally, obtained results will contribute to human exposure assessment of these chemicals. It has been tentatively identified 15 compounds to be considered of greatest safety concern, above all, benzylbutyl phthalate and butyl hydroxy toluene.