Main points of the study:
1) Two samples had diaceytl (both from Johnson Creek).
2) None of the liquids had concerning amounts of
Staphylococcus aureus (MSRA) or
Pseudomonas aeruginosa (another bacteria known to be antibiotic resistant). All liquids were within the European Pharmacopoeia standards for these.
3) Only one liquid had elevated levels of yeast or mold (Totally Wicked's pure VG). When I say "elevated" I mean 1 CFU/mL (the other liquids were below 1 CFU). I have no idea what kind of risk (if any) this poses.
4) Four liquids had a total microbial count of 1 CFU/mL, which is considered higher than the pharma standard. All the rest were below that level (considered safe). Interestingly, most of the offenders were tobacco blends which makes me wonder if somehow the tobacco absolute (flavoring extracted from tobacco plants) might have an elevated microbial count. Bacteria grows on plants.
5) None of the samples had levels of diethylene glycol (DEG) or Ethylene Glycol (EG) above the safety limits set by the USP standard.
6) Only 5 samples had levels of hydrocarbons above the limit of detection. In all cases, the hydrocarbons in question were alpha-pinene and beta-pinene. In this case, all of the samples where these compounds were detected were Menthol, Spearmint or Minty flavors. As the name implies, pinene is often released (and found naturally) in Pine trees (and many other
coniferous trees). Therefore, it makes sense it is being used in Minty flavors.
7) None of the samples had any detectable levels of Tobacco-Specific Nitrosamines (one of the the most prevalent carcinogens in tobacco).
8) All of the samples had some level of formaldehyde detected. The researchers speculate it is probably a result of natural extracts being used in flavoring (as formaldehyde is found naturally in foods, etc).