{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T00:53:19Z","timestamp":1781571199003,"version":"3.54.5"},"reference-count":52,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T00:00:00Z","timestamp":1769990400000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>Exposure of humans to toxic chemicals can lead to significant health risks. This study evaluates the physicochemical parameters in the leachates of two local yogurt containers purchased from Erbil City, Iraq, comprising white plastic (WPC) and aluminum containers (ALC). Acetic acid, distilled water, ethanol, lactic acid, sodium carbonate, and sodium chloride at varying concentrations were examined as effective simulants for assessing leaching from the two containers (1.0 cm2 container\/1.0 mL simulant). Leaching experiments were conducted under three different conditions, including Refrigerated\/First Condition (1stC, 4\u00b11\u00b0C for 72 hours), Ambient\/Second Condition (2ndC, 25\u00b12\u00b0C for 24 hours), and Elevated\/Third Condition (3rdC, 60\u00b12\u00b0C for 2 hours). After leaching, many tests, such as the change in physical state, pH measurement, estimation of leached oxidizable materials, UV absorbing materials (UV-AMs), weight loss (WL), and heavy metals (HMs) level, were examined for the obtained leachates. The observations showed that there was a significant change in the ALC specimens\u2019 surface. Most of the analyzed HMs were found in levels below the permissible limits (1000 \u03bcg\/L), except the content of lead was found above this limit in the ALC leachates using 5% sodium carbonate. The results showed that the maximum migration level of oxidizable matters and UV-AMs was observed in the leachates of ALC (3rdC, 5% sodium carbonate) and WPC (1stC and 2ndC, lactic acid), respectively. The WL was additionally recorded at a high level in many kinds of local yogurts. Results exceeded many international guidelines and clearly confirm that the continuous use of the ALC and WPC may contribute significantly to the daily intake of toxic chemicals and can pose a significant health hazard.<\/jats:p>","DOI":"10.4081\/ijfs.2026.14282","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T14:13:00Z","timestamp":1770041580000},"source":"Crossref","is-referenced-by-count":0,"title":["Assessment of different physicochemical parameters of leachates from two locally unbranded yogurt containers in Erbil City, Kurdistan Region, Iraq"],"prefix":"10.4081","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3394-9485","authenticated-orcid":true,"given":"Huda Yousif","family":"Sharef","sequence":"first","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6294-7142","authenticated-orcid":true,"given":"Hawraz Sami","family":"Khalid","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil; Scientific Research Center, Salahaddin University-Erbil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-8631-0858","authenticated-orcid":true,"given":"Hawar Fakhir","family":"Mohammed","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2850-4468","authenticated-orcid":true,"given":"Harez Sedeeq","family":"Faraj","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7938-7575","authenticated-orcid":true,"given":"Aveen Faidhalla","family":"Jalal","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-1899-9595","authenticated-orcid":true,"given":"Nabil Adil","family":"Fakhre","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Education, Salahaddin University-Erbil; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Tishk International University, Erbil, Kurdistan Region"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2549","published-online":{"date-parts":[[2026,2,2]]},"reference":[{"key":"212412","doi-asserted-by":"crossref","unstructured":"Al-Malaika S, Axtell F, Rothon R, Gilbert M, 2017. 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Chromatographic methods for the determination of carbohydrates and organic acids in foods of animal origin. Compr Rev Food Sci Food Saf 14:586-600.","DOI":"10.1111\/1541-4337.12148"},{"key":"212424","doi-asserted-by":"crossref","unstructured":"Crisponi G, Fanni D, Gerosa C, Nemolato S, Nurchi VM, Crespo-Alonso M, Lachowicz JI, Faa G, 2013. The meaning of aluminium exposure on human health and aluminium-related diseases. Biomol concepts 4:77-87.","DOI":"10.1515\/bmc-2012-0045"},{"key":"212425","doi-asserted-by":"crossref","unstructured":"EFSA, 2008. Safety of aluminium from dietary intake\u2010scientific opinion of the panel on food additives, flavourings, processing aids and food contact materials (AFC). EFSA J 6:754.","DOI":"10.2903\/j.efsa.2008.754"},{"key":"212426","unstructured":"EFSA, 2011. On the evaluation of a new study related to the bioavailability of aluminium in food. EFSA J 11:2157."},{"key":"212427","unstructured":"European.Council, 2013. 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