Accepted Manuscript A comparative assessment of metals and phthalates in commercial tea infusions: a starting point to evaluate their tolerance limits Jacopo Troisi, Sean Richards, Steven Symes, Viviana Ferretti, Antonietta Di Maio, Angela Amoresano, Bruno Daniele, Francesco Aliberti, Marco Guida, Marco Trifuoggi, Olga De Castro PII: S0308-8146(19)30447-9 DOI: https://doi.org/10.1016/j.foodchem.2019.02.115 Reference: FOCH 24427 To appear in: Food Chemistry Received Date: 11 October 2018 Revised Date: 21 February 2019 Accepted Date: 26 February 2019 Please cite this article as: Troisi, J., Richards, S., Symes, S., Ferretti, V., Di Maio, A., Amoresano, A., Daniele, B., Aliberti, F., Guida, M., Trifuoggi, M., De Castro, O., A comparative assessment of metals and phthalates in commercial tea infusions: a starting point to evaluate their tolerance limits, Food Chemistry (2019), doi: https:// doi.org/10.1016/j.foodchem.2019.02.115 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.