L. L. Katan

Migration from Food Contact Materials

• Gebundenes Buch

Produktbeschreibung

The advent of sophisticated packaging materials and methods had stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable price. Contemporary distribution methods are not without problems however, and specifically related to packaging is the possibility of migration--the contamination of food by components of the materials in contact with it. In this area, both technology and regulations are well developed, but basic science, for a variety of reasons, has tended to advance less quickly. This book addresses the basic science of migration. The editor has brought together a range of authors, all of whom are acknowledged experts in their fields, to provide a timely and concise overview of this important topic. Covering basic science, common materials and the major regulations in North America, Europe and Japan, this book will become a key information source in every library concerned with food technology. Food technologists, manufacturers of packaging and other food contact materials and regulatory professionals will all find this book an indispensable reference source.

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Produktdetails

• Verlag: Springer / Springer Netherlands / Springer US
• Artikelnr. des Verlages: 978-0-7514-0237-7
• 1996.
• Seitenzahl: 320
• Erscheinungstermin: 30. Juni 1996
• Englisch
• Abmessung: 241mm x 160mm x 22mm
• Gewicht: 626g
• ISBN-13: 9780751402377
• ISBN-10: 0751402370
• Artikelnr.: 23418412

Inhaltsangabe

1 Introduction.- 1.1 Regulatory systems.- 1.2 Hazards to food.- 1.3 Applications.- 1.4 Definitions.- 1.5 Non-food contact applications.- 1.6 Materials.- 1.7 Research and development.- 1.8 Structure of the book.- 2 Effects of migration.- 2.1 Adverse and beneficial effects.- 2.2 Assessment of risk.- 2.3 Models.- 2.4 Units 24 Further reading.- 3 Mathematical modeling.- 3.1 Introduction.- 3.2 Science and legislation.- 3.3 The maximum possible concentration.- 3.4 Types of possible mathematical model.- 3.5 Conclusions.- 3.6 History.- References.- 4 Organoleptic assessment.- 4.1 Introduction.- 4.2 Principles of sensory evaluation of food.- 4.3 Sensory testing for taint.- 4.3.3 Preventive (taint transfer) testing.- 4.4 Applications to food contact materials.- 4.5 Ethical considerations.- Further reading.- 5 Plastics.- 5.1 Relevance of plastic packages.- 5.2 Definitions.- 5.3 Migration testing.- 5.4 Test results.- 5.5 Some remarks on alternative fatty food simulants.- 5.6 Final remarks.- References.- 6 Metals.- 6.1 Steel and tinplate.- 6.2 Aluminium.- Further reading.- 7 Glass.- 7.1 Assessment.- 7.2 Glass types and migration.- 8 Paper and board.- 8.1 Structure and composition of paper.- 8.2 Paper grades for food contact.- 8.3 General concept of migration from paper.- 8.4 Mass transfer of certain substances.- 8.5 Migration of volatile compounds.- 8.6 Conclusions.- References.- 9 Regenerated cellulose film (RCF).- 9.1 History.- 9.2 Composition and legislation.- 9.3 Migration and legislative control.- References.- 10 Elastomers.- 10.1 Introduction.- 10.2 Types of rubber compounds used in contact with food.- 10.3 Potential migrating species.- 10.4 Compounding of food contact elastomers.- 10.5 The nitrosamine debate.- 10.6 Analysis of migrating species from elastomers.- 10.7 Published migration data.- References.- Further reading.- 11 Methodology.- 11.1 Introduction.- 11.2 The users of migration data.- 11.3 The migration data required.- 11.4 Analysis of materials.- 11.5 The migration exposure.- 11.6 Determination of OM.- 11.7 Analysis of simulants.- 11.8 Analysis of foods.- 11.9 Food surveillance.- 11.10 Analytical quality assurance.- 11.11 Conclusions 250 Further reading.- 12 Real life and other special situations.- 12.1 Introduction.- 12.2 High-temperature migration.- 12.3 Repeat use.- Further reading.- 13 Regulations.- 13.1 Introduction and basics.- 13.2 European Union legislation.- 13.3 US legislation.- 13.4 Japanese legislation.- Reference.- Appendix 1: List of symbols.- Appendix 2: Abbreviations and acronyms.