ADSORPTION OF P-DICHLOROBENZENE BY FOODS AND RESIDUE AFTER COOKING

P-Dichlorobenzene (p-DCB) was reported as the causal substance of a moth repellent-like unusual odor. In order to clarify the factors relevant to adsorption of p-DCB by foods, we studied the effects of packaging material and components of foods. Effects of cooking on residual amounts of p-DCB was also studied. The following results were obtained. 1. Non stretched polypropylene-polyethylene terephthalate laminated film prevented most of the permeation of p-DCB. 2. Lipid-rich foods adsorbed a larger quantity of p-DCB. In other words, the amounts of fat and lipid affected the adsorption of p-DCB by foods. The amount of p-DCB adsorbed was proportional to the surface area of foods. 3. Boiling for a long time was not effective for reduction of p-DCB in noodles and beans. More than 60% of p-DCB remained after cooking.