Table 1.

Detection rates for printing ink or photoinitiators in a survey of 362 samples representing different food/packaging combinations.

Foodstuff	Analyte	Detected Rate (%)	Min (ng/g)	Max (ng/g)	Mean (ng/g)	SD (ng/g)	GM (ng/g)
Cereal I: whole grains–rice flour (n = 59)	BP	100	17	108	38	20	34
	4-MBP	85	<0.01	12	2.1	1.5	1.9
	4-OHBP	5.1	<0.51	33	17	15	12
	PBZ	1.7	<0.07	0.94	0.94	-	0.94
Cereal II: whole grains–wheat and its products (n = 61)	BP	100	14	68	21	8.4	20
	4-MBP	100	1.2	66	4.2	8.3	2.8
	PBZ	1.6	<0.05	0.42	0.42	-	0.42
Cereal III: whole grains–processed grain products (n = 60)	BP	100	22	1084	89	199	47
	4-MBP	100	0.90	12	2.6	1.8	2.3
	4-OHBP	17	<0.05	9.7	4.9	2.2	4.5
	M2BB	8.3	<0.29	17.3	5.3	6.9	2.8
100% fresh fruit and vegetable juice (n = 14)	BP	100	8.0	29	12	5.4	12
	4-MBP	100	0.20	0.50	0.30	0.08	0.30
	M2BB	93	0.44	0.74	0.57	0.09	1.7
	PBZ	79	0.14	2.3	0.48	0.63	1.5
100% reconstituted fruit and vegetable juice (n = 63)	BP	100	7.3	51	16	9.2	14
	4-MBP	87	0.11	1.5	0.20	0.20	0.15
	4-OHBP	1.6	0.82	0.82	0.82	--	0.05
	M2BB	100	0.34	0.84	0.48	0.10	0.47
	PBZ	47.6	0.14	1.6	0.38	0.36	1.2
10% or more fruit and vegetable juice (n = 59)	BP	100	5.2	37	13	5.5	12
	4-MBP	95	0.12	8.5	0.70	1.4	0.34
	M2BB	100	0.37	0.81	0.54	0.11	0.52
	PBZ	54	0.14	0.95	0.29	0.19	1.2
Full-fat milk (n = 37)	BP	100	4.5	16	8.1	2.3	7.8
	4-MBP	30	0.34	101	28	32	0.17
	4-OHBP	5.4	8.2	12	9.9	2.3	0.14
	M2BB	35	0.22	0.46	0.29	0.09	0.14
	PBZ	57	0.41	2.6	1.6	0.70	0.22
Low-fat milk (n = 9)	BP	100	4.2	15	8.2	3.6	7.6
	4-MBP	22	21	150	85	91	0.16
	4-OHBP	11	9.1	9.1	9.1	--	0.17
	M2BB	22	0.26	0.29	0.27	0.02	0.13
	PBZ	78	0.60	2.3	1.6	0.65	0.55

BP = benzophenone; 4-MBP = 4-methylbenzophenone; 4-OHBP = 4-hydroxybenzophenone; PBZ = 4-phenylbenzophenone; M2BB = methyl-2-benzoylbenzoate; SD = standare deviation; GM = geometric mean.