ABSTRACT
This chapter deals with the analysis of residues that can migrate from food contact materials (FCMs) into dairy products. The types of materials (plastics, rubbers, silicones, metals, glass, etc.) used in contact with dairy products are reviewed along with the chemicals needed for making these materials. The physical and chemical properties of different categories of dairy products are described along with the time and temperature conditions under which they may come into contact with the materials. These are all factors that determine what substances can migrate. The substances used to make FCMs span a wide range of functionality, molecular weight, polarity, etc., and a correspondingly wide variety of analytical methods are needed for their analysis. These methods are reviewed. The food simulants used in standardised migration tests of materials are described. Using simulants and other approaches are placed into a description of an overall strategy of testing materials for their suitability to be used in contact with dairy foods. Several worked examples are described on how materials and foods are tested for migration levels. The chapter closes with special considerations given to active and intelligent materials, surface-active biocides, recycled materials (especially recycled plastics) and the use of nanomaterials.
