chapter  28
16 Pages

Residues of Food Contact Materials

ByEMMA L. BRADLEY, LAURENCE CASTLE

Contents 28.1 Introduction ................................................................................................................. 620 28.2 Food Contact Materials and Chemical Migration ....................................................... 620

28.2.1 Th e Nature of the Food Contact Material ...................................................... 620 28.2.2 Th e Nature of the Foodstuff .......................................................................... 622 28.2.3 Th e Nature of the Migrating Substance ......................................................... 623 28.2.4 Th e Nature, Extent, and Type of Contact between the Food Contact

Material and the Foodstuff ............................................................................ 623 28.2.5 Th e Duration of the Contact .......................................................................... 623 28.2.6 Th e Temperature of the Contact .................................................................... 623

28.3 Why Test for Residues of Food Contact Materials ....................................................... 623 28.4 What Residues Need Testing ....................................................................................... 624 28.5 Testing Strategies ......................................................................................................... 624

28.5.1 Overall Migration and Total Extractables ...................................................... 624 28.5.2 Specifi c Migration Limits ................................................................................625 28.5.3 Extraction Tests Followed by Estimation of Migration Levels .........................625 28.5.4 Using Food Simulants .....................................................................................625 28.5.5 Testing for the Unexpected ............................................................................ 626

28.6 Packaging Formats of Relevance to Processed Meat and Poultry Products ................... 627 28.6.1 Plastics ........................................................................................................... 627 28.6.2 Paper/Cartonboard ........................................................................................ 627 28.6.3 Metal Cans with Polymeric Internal Coatings ............................................... 629 28.6.4 Glass Jars with Lacquered Metal Lids and Polyvinyl Chloride Gaskets .......... 629

28.6.5 Multilayer Packaging Materials ...................................................................... 630 28.6.6 Active and Intelligent Packaging .....................................................................631 28.6.7 Surface-Active Biocides ...................................................................................632