Migration from plasticized films into foods. 3. Migration
Levels of plasticizers found in foods were in the following ranges: ATBC in cheese, 2-8 mg/kg; DBS in processed cheese and cooked meats, 76-137 mg/kg; 76-137 mg/kg; DBP, DCHP, BBP, and DPOP found individually or in combination in confectionery, meat pies, cake and sandwiches, total levels from 0.5 to 53 mg/kg; and DEP in quiches, 2-4 mg/kg.
Food packaging’s materials: A food safety perspective
Thus, a potential migration of these substances into a food matrix would alter the organoleptic properties of food and compromise the safety of the food. Additionally, the interaction of the migrating species with the food would initiate taints and possibly result in loss of quality and nutritional value ( Johns et al., 2000 , Boon, 2008
Migration from plastic packaging into meat - ScienceDirect
Migration is a known phenomenon defined as the partitioning of chemical compounds from the packaging into food, and depends on several factors. Migration assays are generally time-consuming and require specific conditions in order to investigate the behavior of the packaging in different situations. Furthermore, these tests are often performed
Plasticizer Migration: Ensuring Safety in Food Packaging
New plasticizer technologies allow formulators to achieve performance requirements while meeting best practices for food safety and migration By William Arendt, Marianne M. Conner, Emily McBride Food safety concern has extended to migration of materials from packaging, such as additives from ink, coatings and adhesives into the food. Figure 1.
Migration of plasticizers from printing inks into foods - PubMed
The migration of plasticizer increased with storage time of the wrapped product; for dibutyl phthalate, for example, levels increased from 0.2 to 6.7 mg/kg over the period from 0 to 180 days storage of a chocolate-coated confectionery product. A small retail survey (47 samples) of confectionery, snack products and biscuits wrapped in printed
- Do plasticizers migrate into acidic foodstuffs?
- Thus, it has been demonstrated that a contact for prolonged time up to 40 °C did not promote the migration of plasticizers into acidic foodstuffs, but the migration of plasticizers to fatty foods can be high (75%–90% loss of plasticizers) and limit the use of PVC films as fatty food packaging. 1. Introduction
- How do plasticizers migrate into food?
- The migration of plasticizers into food depends on various factors: diffusion constant of the migrating substance, the solubility in the given food, prevailing temperature, contact time, concentration gradient and the surface-to-volume ratio.
- Do plasticizers migrate into food simulants?
- In addition, commercial films have been evaluated as to plasticizers concentration and specific migration into food simulants. It was found that 25% of the samples comply with the specific migration limits for fatty foods contact while 50% might be used for contact with fatty foods with FRF 2–5.
- Does PVC film affect specific migration of plasticizers into aqueous acidic foods simulant?
- The samples of commercial PVC film displayed lower values of specific migration of plasticizers into aqueous acidic foods simulant than the quantification limit (LOQ) of the respective methods, even with concentration of approx. 40% in the formulation of the film ( Table 9 ).
- Do plasticizers migrate better than SML?
- Migration performance of conventional and new plasticizers were investigated. Distinct migration was due to different interactions between the plasticizers. Correlation between migration and tensile properties of the films was done. Most of commercial samples showed migration lower than SML established.
- Do plasticizers affect film migration?
- As the total concentration of plasticizers is similar for all films ( Table 2 ), the combination of plasticizers influenced the migration of films (overall migration of 19.3 mg/dm 2, was determined for film 6, up to an overall migration of 50.4 mg/dm 2 for film 1).
