[Hygienic evaluation of new printing inks intended for the design of food product packaging].
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Animals↗
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Safety assessment of polylactide (PLA) for use as a food-contact polymer.
This report constitutes a safety assessment of polylactide (PLA), a polymer of lactic acid intended for use in fabricating various food-contact articles. Migration studies were conducted on samples of the polymer following guidelines issued by the Food and Drug Administration. Potential migrants from PLA include lactic acid, lactide (the monomer), and lactoyllactic acid (the linear dimer of lactic acid). The studies were designed to model reasonable 'worst' case extraction situations when the polymer is used (a) in houseware articles for short and intermediate time periods at various temperatures and (b) in food-packaging materials. The limited migration observed during the trials represents no significant risk since migrating species are expected to convert to lactic acid, a safe food substance. It is concluded that PLA is safe and 'Generally Recognized As Safe' for its intended uses as a polymer for fabricating articles that will hold and/or package food.
Acetates↗
Cook-freeze food service: packaging, storage, and transport.
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Cooking and Eating Utensils↗
Epidemiologic study of relationships between consumption of commercial canned food and risk of hyperthyroidism in cats.
OBJECTIVE: To determine whether the increasing prevalence of feline hyperthyroidism is the result of aging of the cat population and whether consumption of canned foods at various times throughout life is associated with increased risk of hyperthyroidism. DESIGN: Retrospective and case-control studies. STUDY POPULATION: Medical records of 169,576 cats, including 3,570 cats with hyperthyroidism, evaluated at 9 veterinary school hospitals during a 20-year period, and 109 cats with hyperthyroidism (cases) and 173 cats without hyperthyroidism (controls). PROCEDURE: Age-adjusted hospital prevalence of hyperthyroidism was calculated by use of Veterinary Medical Database records. On the basis of owners' questionnaire responses, logistic regression was used to evaluate associations between consumption of canned food and development of hyperthyroidism. RESULTS: Age-specific hospital prevalence of feline hyperthyroidism increased significantly from 1978 to 1997. Overall, consumption of pop-top canned (vs dry) food at various times throughout life and each additional year of age were associated with greater risk of developing hyperthyroidism. In female cats, increased risk was associated with consumption of food packaged in pop-top cans or in combinations of pop-top and non-pop-top cans. In male cats, increased risk was associated with consumption of food packaged in pop-top cans and age. CONCLUSIONS AND CLINICAL RELEVANCE: These findings suggest that the increasing prevalence of feline hyperthyroidism is not solely the result of aging of the cat population and that canned foods may play a role.
Age Factors↗
Liquid chromatographic determination of residual isocyanate monomers in plastics intended for food contact use.
A liquid chromatographic (LC) method was developed for the analysis of 10 isocyanates in polyurethane articles and laminates intended for food use. Residual isocyanates are extracted by dichloromethane with concurrent derivatization by 9-(methylaminomethyl)anthracene. The resultant derivatives are analyzed by reversed-phase LC with fluorescence detection. Separation of the isocyanates was studied and optimized. Quantitation uses 1-naphthyl isocyanate as internal standard and standard addition to the food package. Validation demonstrated the method to have good precision (+/- 2-5%) and recovery (83-95%) for samples spiked with isocyanates at 0.1 mg/kg. The limit of detection was 0.03 mg/kg. Analysis of 19 commercial polyurethane or laminate food packages demonstrated that the method was not prone to interferences. Residues of diphenylmethane-4,4'-diisocyanate were detected in 5 packages and ranged from 0.14 to 1.08 mg/kg.
Chromatography, Liquid↗
The Heart and Stroke Foundation of Canada's Health Check food information program: modelling program effects on consumer behaviour and dietary practices.
BACKGROUND: A conceptual model was proposed and tested in order to link attitudinal and awareness factors that might explain changes in food purchase behaviours and dietary patterns related to the Heart and Stroke Foundation of Canada's Health Check food information program. METHODS: Two hundred food shoppers completed a survey inquiring about demographics, diet-related health conditions, attitude toward healthy food purchases, use of food package information, and awareness, perceived value and reported use of the Health Check logo. Participants provided their receipt for groceries purchased and completed a dietary fat assessment. Path analysis was used to test the model. RESULTS: Shoppers purchasing a Health Check product had lower fat intakes than shoppers who did not (30.4% vs. 33.9% calories from fat; p<0.05). There was strong association (beta=0.81; p<0.001) between logo awareness and use, and the meaning consumers attributed to the logo moderated this relationship (beta=0.53; p<0.01). Logo awareness was related to general use of food package information (beta=0.14; p<0.05) and attitude toward healthy food purchases (beta=0.15; p<0.05). INTERPRETATION: Persons successfully limiting their fat intake purchase Health Check products, suggesting the program has utility in this regard. Program promotional efforts should aim to increase understanding of the Health Check logo's meaning in helping to make healthier purchase decisions. Promotional efforts surrounding the introduction of new nutrition labels in Canada are also expected to have a positive effect on the program.
Adult↗
The 'vapour-phase' migration of styrene from general purpose polystyrene and high impact polystyrene into cooking oil.
General purpose and high impact polystyrene (GPPS and HIPS, respectively) are used in many food packaging applications. In some packaging configurations, where there is no direct contact of a liquid surface with the polymer, 'vapour-phase' migration of styrene monomer from the polymer with subsequent absorption into food is thought to be a significant mode of transfer. Correlation of residual styrene concentrations in polystyrene with vapour-phase styrene migration is of interest in order to predict potential consumer exposure to styrene from food-packaging applications of this configuration. Studies of the migration of styrene from GPPS and HIPS into air with subsequent absorption of the monomer into cooking oil, 'vapour-phase' migration, was determined in a sealed system. The results showed that for both polymers the amount of styrene migrating from the polystyrene and being absorbed by the oil was proportional to the square root of the time of exposure. The diffusion coefficients calculated for the vapour-phase migration of styrene from both polymers were found to be in good agreement with the diffusion coefficients previously determined for the 'liquid-phase' migration of styrene from similar polymers where the polymers were completely submerged in the cooking oil. These results indicate that the styrene concentrations measured in both experiments were attributable to the intrinsic diffusion of styrene from polystyrene, and that contact with cooking oil did not accelerate migration in previous experiments.
Diffusion↗
Migration testing with olive oil in a microwave oven.
A study was carried out to compare the overall migration from packaging materials into olive oil during heating in a microwave oven, and the overall migration from the same materials into olive oil but applying time and temperature conditions stipulated in the current EC and Dutch legislation on food packaging. Application of additional test conditions (e.g. 30 min and 1 h in combination with test temperatures exceeding 121 degrees C, and a test temperature of 130 degrees C) have demonstrated the need for extension of the test conditions mentioned in existing food packaging regulations to enable realistic migration testing of microwave packaging materials under conventional test conditions. It is concluded that the overall migration into olive oil from packaging materials intended for microwave oven use, including susceptor materials, can be judged on the basis of migration testing using conventional heating. For testing film or susceptor materials in a microwave oven by one-sided contact, a migration cell transparent to microwaves was developed and used up to 200 degrees C. In conventional high-temperature tests applying hot-filling of trays or migration cells, a temperature drop was observed, while handling oil at temperatures of 150 degrees-175 degrees C may be considered perilous. To prevent problems of this kind it is proposed to start migration tests at room temperature and to heat the simulant rapidly to the final test temperature. This procedure is comparable to migration tests carried out with aqueous food simulants at 121 degrees C in an autoclave.(ABSTRACT TRUNCATED AT 250 WORDS)
Food Contamination↗
Safety evaluation of an ionized multilayer plastic film used for vacuum cooking and meat preservation.
The main concern in safety evaluation of ionized plastic food packaging materials is the possible formation of unsuspected potential migrants. Solvent extracts and migrates of a polypropylene-based multilayer film, beta-irradiated at 80 kGy and widely used for vacuum cooking of packaged meat were studied, using complementary analytical techniques. 1H-NMR and HPLC showed that 96% of the initial phenolic stabilizer was not found after irradiation. A phosphite stabilizer and its reaction products, identified by GC-MS, accounted for 35% of the initial amount. The sum of all potential migrants derived from the additives accounted for less than 1% of global migration. This global migration was mainly due to oligomers. By comparison our results with literature work done with the same film, but at lower doses, it was suggested that larger electron beam doses reduce the possibility of migration and enhance the consumer's safety.
Beta Particles↗
Improved reagent for detection of allantoin in thin-layer chromatographic method for urine stains on foods and packaging.
Ten detection reagents known to react with either primary amine groups or indole derivatives were tested to improve sensitivity for allantoin (ALN) and indican (IND) in the official AOAC thin-layer chromatographic method for urine metabolites (44.175-44.177). The lowest levels found using the official method were 500 ng ALN and 6 ng IND. The best reagent was p-dimethylaminocinnamaldehyde (pDMAC), which yielded intensely colored spots with both compounds. The lowest amounts consistently found were 125 ng ALN and 13 ng IND. pDMAC was also used as an overspray for ALN after the spray specified in the official method, p-dimethylaminobenzaldehyde (pDMAB), was applied. This resulted in a detection limit of 250 ng. The overspray procedure was incompatible with IND detection, but provided an easy way to gain slightly greater sensitivity for ALN when use of pDMAB gave negative or borderline results. The combined use of pDMAC for ALN, and the official sprays (pDMAB and sodium acetate) for IND, maximized sensitivity for both compounds.
Allantoin↗
Controlled release of antimicrobial compounds from highly swellable polymers.
The suitability of antimicrobial release films made from highly swellable polymers for use in food packaging was evaluated. The possibility of modulating the release kinetics of active compounds either by regulating the degree of cross-link of the polymer matrix or by using multilayer structures was addressed. The release kinetics of lysozyme, nisin, and sodium benzoate (active compounds with different molecular weights) were determined at ambient temperature (25 degrees C). The effectiveness of the proposed active films in inhibiting microbial growth was addressed by determining the antimicrobial efficiency of the released active compounds. Micrococcus lysodeikticus, Alicyclobacillus acidoterrestris, and Saccharomyces cerevisiae were used to test the antimicrobial efficiency of released lysozyme, nisin, and sodium benzoate, respectively. Results indicate that the release kinetics of both lysozyme and nisin can be modulated through the degree of cross-link of the polymer matrix, whereas multilayer structures need to be used to control the release kinetics of sodium benzoate. All the active compounds released from the investigated active films were effective in inhibiting microbial growth.
Bacillus↗
Safe food manufacturing.
Food safety is a growing preoccupation of the health authorities and the major food companies in any European country. All the aspects of food manufacturing, from the raw materials until the product is consumed have to insure they are innoxious to human health, eliminate any harmful effects related either to food handling or consumption in domestic or common eating places, as well as protect, as much as possible, our environment. Thus, the food manufacturer has to examine step-by-step the security of the agro-cultures, their composition, but also the possible residues of pollutants and contaminants, or chemicals used to protect them against various pests and determine the possible loss or retention of these substances during technological processes. Animal raw materials should not contain veterinary drug residues or an abnormal amount of some components that result from inadequate feeding. Care should be taken to ensure the security of foods manufactured by biotechnology processes. The organisms and the whole processes used in food biotechnologies should eliminate any impurities. Any minor food ingredients, such as food additives, are under a permanent revision from the point of view of their safety. The industry reacts immediately if any justification requires that a particular food additive should not be used. In other words all the raw materials must conform to their specifications. Technological processes must create a food with an adequate microbiological quality, e.g. free of pathogens and their toxic metabolites. Any danger of microbiological contamination or accidental pollution, such as mechanical particles, chemical substances, etc. should be eliminated. The particular role of food packaging is crucial, since this is a barrier to protect the food against further parasites or microbial contamination and preserve the food from alterations due to enzymatic reactions that require particular oxygen and water activity conditions. The packaging should also protect against possible criminal damage. In addition, the material of packaging should not allow micro-migration to the food. It should be inert against its food content. Another aspect of food packaging that has to be taken into account is its recovery and recyclability. Finally, the food manufacturer has to ensure that the nutritional value of the product does not diminish through its shelf-life. The consumer should be advised about the effects of culinary practices since some of them, such as deep frying or grilling under certain circumstances, may create undesirable substances potentially harmful to human health. The food manufacturing in the context of the environment protection requires a separate issue.(ABSTRACT TRUNCATED AT 400 WORDS)
Consumer Product Safety↗
Microbial control by packaging: a review.
Since early man first used a variety of natural containers to store and eat foods, significant developments in food packaging materials have provided the means to suppress microbial growth as well as protect foods from external microbial contamination. Throughout this progression, packaging materials have been developed specifically to prevent the deterioration of foods resulting from exposure to air, moisture, or pH changes associated with the food or the surrounding atmosphere. Both flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer the necessary barrier, inactivation, and containment properties required for successful food packaging. Examples of flexible packaging used to inactivate microorganisms associated with foods include controlled atmosphere, vacuum, modified atmosphere, active, and edible packaging. Additionally, the combination of rigid packaging materials made from metal, glass, or plastic with heat provides the most effective and widely used method for inactivating microorganisms. As with all food products, it is necessary to integrate a HACCP-based program to assure quality throughout the packaging operation. In addition to packaging improvements, other novel technologies include the development of detectors for oxygen levels, bacterial toxins, and microbial growth, or the integration of time-temperature indicators for detection of improper handling or storage.
Carbon Dioxide↗
Residues of methyl bromide and sulfuryl fluoride in manufacturer-packaged household foods following fumigation.
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Food Contamination↗
Polyvinylidene-coated kraft paper as an insecticide barrier in insect-resistance packages for food.
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Food Handling↗
Nutrition and metabolism in spaceflight.
The United States Space Station being planned for the 1990s will accommodate six or more crew members on 90-d flights in low earth orbit. Adequate nutrition will be essential for maintaining crew health, effectiveness and morale. Although much is known from prior space experience about in-flight metabolism, nutrition and associated food technology, important gaps in knowledge exist that need additional research, development and analysis to meet Space Station requirements. This paper is a synopsis of a report prepared by the Life Sciences Research Office (LSRO), FASEB, from a study of the nutritional and metabolic aspects of spaceflight. It reviews available data on the metabolic responses to spaceflight including extravehicular activity, physiological responses to microgravity that influence metabolism and energy needs, in-flight nutritional experience, space menus, food packaging, in-flight food service methodology, water supply and disposal of food wastes. The LSRO ad hoc Working Group identified critical gaps in knowledge and suggested corresponding research approaches for acquiring essential new data. The 38 research suggestions detailed in the report address in-flight metabolic needs, nutrient requirements, food systems and nutritional countermeasures.
Diet↗
[Determining the residues of non-bound styrene in polystyrene packaging for food products].
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Austria↗
New FDA migration cell used to study migration of styrene from polystyrene into various solvents.
A new cell was evaluated for studying the migration of components of plastic food packaging materials into various food simulating solvents. Data obtained using this cell to study the migration of styrene from polystyrene at 40 and 70 degrees C are presented. Food simulating solvents tested were: water; 3% acetic acid; 8, 20, 50, and 100% ethanol; corn oil; HB-307; heptane; hexadecane; and decanol. An iterative Basic computer program is described that fits the migration vs time data obtained to mathematical models, based on Ficks' law, yielding migrant/polymer diffusion coefficients (Dp). Dp values determined for styrene migration from polystyrene at 40 and 70 degrees C were 3 X 10(-13) and 4 X 10(-12) sq. cm/s, respectively.
Chemical Phenomena↗