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

@article{Castle1993MigrationOM,
  title={Migration of mineral hydrocarbons into foods. 3. Cheese coatings and temporary casings for skinless sausages.},
  author={Laurence Castle and Mitchell Kelly and John B. Gilbert},
  journal={Food additives and contaminants},
  year={1993},
  volume={10 2},
  pages={175-84}
}
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/kg (< 0.2 to 3 mg/dm2 contact area). Components attributed to hydrocarbons in cheese samples remote from the waxed… CONTINUE READING