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RECONSTRUCTION OF CONTACT TIMES
FROM PURCHASES OF 6122 HOUSEHOLDS (SECODIP DATABASES)
packaging geometry
product shelf-life
migrant properties
purchases data
packed food
products
(food, packaging
material)
l
(m)
L
(-)
SD
(days)
storage
temp.
(C)
D
(m
2
s
-1
)
K
(-)
number of
purchases
number of
purchased
units
fruit drinks, HDPE
7
10
-4
0.042
300
25C
8.2
10
-14
10
-3
26,918
43,996
fruit drinks, PET
2.5
10
-4
0.015
300
25C
1.7
10
-17
10
-3
26,918
43,996
mineral water, PET
2.5
10
-4
0.0137
300
25C
1.7
10
-17
10
-3
80,433
500,546
oil, HDPE
3
10
-4
0.0181
360
25C
8.2
10
-14
1
54,610
68,567
oil, PET
3
10
-4
0.0181
360
25C
1.7
10
-17
1
54,610
68,567
fresh milk, HDPE
7
10
-4
0.042
7
4C
3.9
10
-15
10
-3
14,077
25,266
UHT milk, HDPE
7
10
-4
0.042
150
25C
8.2
10
-14
10
-3
35,473
407,088
margarine, PP
4
10
-4
0.0226
100
4C
9.5
10
-16
1
74,650
87,408
mayonnaise, PP
1.1
10
-3
0.0782
180
4C
2.0
10
-14
1
3,482
4,220
mayonnaise, LDPE
10
-4
0.0123
180
4C
8.1
10
-13
1
3,482
4,220
vinaigrette, PET
4.5
10
-4
3.33
10
-2
300
25C
1.7
10
-17
1
6,783
7,522
yoghourts, PS
1
10
-4
1/110
28
4C
1.0
10
-16
1
221,190
1,930,257
Table 1. Tested packed food products and specifications.
0
l
L
K
s
s
s
=
=
=
,
0
0.15
C
s
=
is assumed. The
migrant is BHT with
0.5
D
s
=
except in yoghurt where it is styrene with
0.2
D
s
=
.
Vitrac et al. (2003a)