Styrene Occurrence in Food

Styrene is detectable in many foods in their natural state.

SIRC sponsored a study to determine amounts of styrene found in common foods obtained directly from the farm, or site of import (i.e. with no potential for exposure to processing, packaging, or preparation materials). Published in the Journal of Agricultural and Food Chemistry in 1994 (and in The SIRC Review, Vol. 4, No. 1), it showed that concentrations of styrene were present in 8 of 12 selected food types, including cinnamon, beef, coffee beans, peanuts, wheat, oats, strawberries, and peaches.

The results indicate styrene may be a component of many foods at their source, and that the occurrence of styrene in processed foods cannot be assumed to be related to the use of styrene-based packaging, storage containers or preparation materials. More information can be found in Our Journal: The SIRC Review.