This work deals with the migration of selected hydrocarbon contaminants (mineral oil hydrocarbons, diisopropyl naphthalenes, polyalphaolefins) from different packaging materials into dry semolina and egg pasta. The migration was monitored during pasta shelf-life (for up to 2 years) testing different storage conditions, namely packs kept on shelves (simulating storage in a supermarket), packs wrapped in aluminium (to prevent any exchange with the external environment), and storage in a transport box made of recycled corrugated paperboard.
