A study on the transfer of styrene from foam boxes to fresh fish fillets suggests that one would need to eat at least 9 tons of fresh cod/redfish per day to have to worry about the amount of styrene from foam boxes.
See more in Matís report 07-17 or a monograph on the study.
Information on comparing the insulation value of foam boxes and corrugated plastic boxes, which clearly demonstrates the superiority of foam plastic:
Margeirsson, B., Gospavic, R., Pálsson, H., Arason, S., Popov, V. 2011. Experimental and numerical modelling comparison of thermal performance of expanded polystyrene and corrugated plastic packaging for fresh fish. International Journal of Refrigeration 34(2):573–585.
Margeirsson, B., Arason, S., Pálsson, H. 2009. Thermal performance of corrugated plastic boxes and expanded polystyrene boxes. Matís report 01-09.
Details of the improved design of Tempra foam boxes with regard to minimizing fish temperature rise under ambient temperature stress (encircled box – with rounded corners):
Björn Margeirsson, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Eyjólfur Reynisson, Hannes Magnússon, Sigurjón Arason, Emilía Martinsdóttir. 2010. Effect of improved design of wholesale EPS fish boxes on thermal insulation and storage life of cod loins – simulation of air and sea transport. Matís report 29-10.
Margeirsson, B., Pálsson, H., Popov, V., Gospavic, R., Arason, S., Sveinsdóttir, K., Jónsson, M.Þ. 2012.Numerical modelling of temperature fluctuations in superchilled fish loins packaged in expanded polystyrene and stored at dynamic temperature conditions. International Journal of Refrigeration 35(5):1318–1326.
Valtýsdóttir, K.L., Margeirsson, B., Arason, S., Pálsson, H., Gospavic, R., Popov, V. 2011. Numerical Heat Transfer Modelling for Improving Thermal Protection of Fish Packaging. In: CIGR Section VI International Symposium on Towards a Sustainable Food Chain Food Process, Bioprocessing and Food Quality Management, 18–20 April 2011. Nantes, France. Sjá hér
