## 3 Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**GPPS**} & \multicolumn{3}{c}{**HIPS**} \\ \cline{2-7}
**Food (Simulant)** & **Styrene** & **Myfication** & **Myfication** & **Myfication** & **Myfication** & **Myfication** \\
**Time-Temperature** & **Migration** * [\(\mu\)g/kg] & **Weight Increase** & **Visual Changes** * [\(\mu\)g/kg] & **Weight Increase** * [\(\%\)] & **Visual Changes** * [\(\%\)] & **Visual Changes** * \\ \hline Isooctane@10 d/20 \({}^{\circ}\)C\({}^{\ast}\) & 39 & \(<\)0.1 & no & 2665 & 3 & yes \\ Isooctane@10 d/40 \({}^{\circ}\)C\({}^{\ast}\) & 126 & 0.2 & no & 3492 & 12 & yes \\ Isooctane@10 d/60 \({}^{\circ}\)C\({}^{\ast}\) & 4248 & 45 & yes & 3425 & 30 & yes \\ Isooctane@10 d/20 \({}^{\circ}\)C\({}^{\ast}\) & 23 & \(<\)0.1 & no & 1788 & 1.6 & yes \\ Isooctane@10 d/40 \({}^{\circ}\)C\({}^{\ast}\) & 50 & 0.1 & no & 3156 & 5.6 & yes \\ Isooctane@10 d/60 \({}^{\circ}\)C\({}^{\ast}\) & 1423 & 12 & yes & 3366 & 21 & yes \\ \hline
95\% ethanol@10 d/20 \({}^{\circ}\)C\({}^{\ast}\) & \(<\)20 & 1.7 & no & 190 & 2.7 & no \\
95\% ethanol@10 d/40 \({}^{\circ}\)C\({}^{\ast}\) & 690 & 2.6 & no & 970 & 2.7 & no \\
95\% ethanol@10 d/60 \({}^{\circ}\)C\({}^{\ast}\) & 3329 & 4.1 & yes & 3617 & 3.2 & yes \\ \hline
95\% ethanol@1 d/40 \({}^{\circ}\)C\({}^{\ast}\) & 239 & 1.3 & no & 227 & 1.6 & no \\
95\% ethanol@10 d/50 \({}^{\circ}\)C\({}^{\ast}\) & 833 & 3 & yes & 980 & 3.2 & yes \\ \hline
95\% ethanol@10 d/20 \({}^{\circ}\)C\({}^{\ast}\) & \(<\)40 & 0.8 & no & 48 & 0.9 & no \\
95\% ethanol@10 d/40 \({}^{\circ}\)C\({}^{\ast}\) & \(<\)40 & 1.1 & no & 297 & 1.3 & no \\
50\% ethanol@10 d/60 \({}^{\circ}\)C\({}^{\ast}\) & 598 & 1.2 & no & 341 & 1.3 & yes \\ \hline Mikk@10 d/40 \({}^{\circ}\)C & 92 & 0.1 & no & 152 & 0.1 & no \\ Cream@10 d/40 \({}^{\circ}\)C & 220 \({}^{\ast}\) & \(<\)0.1\({}^{\ast}\) & no & 278 & 0.4 & no \\ Olive oil@10 d/40 \({}^{\circ}\)C & 211 \({}^{\ast}\) & 0.2\({}^{\ast}\) & yes & 222 & 0.3 & no \\ \hline \hline \end{tabular}  
* applying a surface/volume ratio of 6 dm\({}^{2}\)/kg (according to the EU cube model). b all the photos of the sample materials are given in the Supplementary material. c official condition according Regulation (EU) 10/2011. d alternative condition according [8]. e since the GPPS material after contact with cream and olive oil broke into pieces, it was not possible to determine precise migration and weight increase.  
\end{table} 
Table 6: Migration of styrene in food simulants and real foods at different time/temperature testing conditions, weight increase and visual changes of the sample material. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Limit of Detection in Food Simulants [\(\mu\)g/mL] and Real foods [\(\mu\)g/g]**} \\ \cline{2-7}
**Substance** & **95\% Ethanol** & **50\% Ethanol** & **Isooctane** & **Olive Oil** & **Cream** & **Milk** \\ \hline Toluene & 0.58 & 1.95 & 1.29 & 0.06 & 0.02 & 0.01 \\ Chlorobenzene & 0.57 & 1.64 & 0.23 & 0.04 & 0.04 & 0.01 \\ Styrene & 0.22 & 1.43 & 4.40 & 0.03 & 0.06 & 0.01 \\ Phenyl cyclohexane & 0.60 & 0.74 & 2.14 & n.d. & n.d. \\ Benzophenone & 0.20 & 0.18 & 1.96 & n.d. & n.d. \\ Methyl stearate & 2.16 & 7.50 & 1.60 & n.d. & n.d. \\ \hline \hline \end{tabular}  
* n.d. not determined.  
\end{table} 
Table 7: Within laboratory detection limit in food simulants [\(\mu\)g/mL] and real foods [\(\mu\)g/g]. butadiene-styrene copolymer (ABS) [7], styrene-acrylonitrile copolymer (SAN) [45] and polyethylene terephthalate (PET) [46]. Migration of styrene from HIPS tested using migration cells at 10 days/40 \({}^{\circ}\)C into foods with 30% fat content was reported by [PERSON] and [PERSON] [47] in the range of 240-320 \(\upmu\)g/kg; while the levels found in corn oil were higher reaching approx. 400 \(\upmu\)g/kg. It is worth to be noted that the testing conditions applied in this study for the food milk cream and olive oil do not represent a common real application of FCM made of polystyrene and have to be considered a worst-case condition.