## 4 Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Item/Country** & **Food Description** & \begin{tabular}{c} **TiO2** \\ **in PS** \\ **[\(\upmu\)g g\({}^{-1}\)]** \\ \end{tabular} & \begin{tabular}{c} **Area Weight** \\ **[g dm\({}^{-2}\)]** \\ \end{tabular} & \begin{tabular}{c} **Fat** \\ **Content** \\ **[\%]** \\ \end{tabular} & \
\begin{tabular}{c} **S/F 1** \\ **[dm\({}^{2}\) kg\({}^{-1}\)]** \\ \end{tabular} &
\begin{tabular}{c} **Relative** \\ **Migration [\%]** \\ \end{tabular} \\ \hline
4 Germany & & \(<\)0.3 & 4.40  & 3.8 & 9.9 & 0.18 \\
5 Germany & Set yogurt (fermented in the pot) & 20620 & 3.35  & 3.9 & 9.9 & 0.29 \\
6 Germany & the pot) & 13350 & 3.83  & 3.5 & 10.3 & 0.13 \\
7 Germany & & 3510 & 3.43 & 3.5 & 9.1 & 0.27 \\ \hline
8 Germany &
\begin{tabular}{c} Whipping cream (fluid, \\ with cream on top) \\ Fat sour cream (solid) \\ \end{tabular} & 2.27 & 30  & 9.8 & 0.20 \\
9 Germany & Fat sour cream (solid) & 3.65 & 24 & 9.9 & 0.17 \\
10 Germany & Sour cream (solid) & 2.29 & 10 & 9.4 & 0.23 \\
11 Germany & Sour cream (solid) & 3.39 & 10 & 10 & 0.12 \\
12 Germany &
\begin{tabular}{c} Sour cream stirred \\ (semi-solid) \\ \end{tabular} & 3.99 & 10 & 9.4 & 0.05 \\
13 Germany &
\begin{tabular}{c} Sour cream stirred \\ (semi-solid) \\ \end{tabular} & 2.02 & 10 & 9.4 & 0.23 \\ \hline \hline \multicolumn{6}{c}{UHT products (Shelf life: 192 days/RT)} \\ \hline
14 Germany & Coffee creamers & 2.55 & 10 & 28 & 1.66 \\ \hline \hline \end{tabular}  
* 1
* S/F: Ratio of the PS surface area of the package to the quantity of the food packed. [ENDFOOTNOTE]
* Including label.
* The specification 30% fat does not represent a homogenous value for the whole product (cream floating at the top, only minimally in contact with the PS pot).  
\end{table} 
Table 5: _Cont._for consumption of the labelled food, after which it will be deemed unsafe for human consumption even when properly stored. The BBD (or minimum shelf-life date) is the date until when, at the latest, an unopened and correctly stored food item must retain its specific properties, such as taste, smell, color, consistency and nutritional value. The decision to put an expiry date or a BBD in a food must be evaluated product by product by the Food Business Operators (FBO), following an approach based on risk analysis. Normally, the dairy industry uses aseptic filling units for packing the products and a controlled cold chain distribution, thus a BBD marking shall be appropriate. However, according a recent EFSA market study [51], the choice for a \"use by\" date marks predominates for yogurts (64.3%); thus recognizing dairy products as one of the main food categories contributing to food waste. Misinterpretation by consumers of the meaning of the \"use by\" and \"best before\" dates can additionally contribute to household food waste. The European Commission will therefore propose, by the end of 2022, the revision of EU rules on date marking, as part of the Circular Economy Action Plan. In view of the above, it is appropriate to check for the migration extent from the packaging into dairy products such as yogurt and cream also after their BBD. Styrene migration levels obtained for the investigated refrigerated dairy products taken from the markets (Table 4) range from 5 to 30 \(\upmu\)g/kg food when analyzed at their best before date (BBD) and do not seem to increase greatly fifteen days after it. Migration extent measured twenty days before was found approx. be half of that at the BBD for the yogurts with 3.5% fat content and slightly more as the half for the dairy products with a fat content of 10%. However, it has to be considered that only three and four products were analyzed, respectively, after and before their BBD. From a migration theoretical view, it is expected that styrene concentration increases slowly with increasing storage time and partitioning equilibrium will not be approached under the storage conditions.