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At least 289 records · Page 16Linked to original sources
PubMed2001

Predicting migration of trace amounts of styrene in poly(styrene) below the glass transition temperature.

The use of general purpose polystyrene (GPPS) as food packaging material is widespread. Therefore, the rate of migration of the styrene in GPPS is of interest in order to predict the potential exposure of consumers to styrene. Studies have shown a relatively weak dependence of the diffusion coefficient on the residual styrene content, and a strong dependence on temperature. We have compared the predictions of the free-volume theory with experimentally measured diffusivity data. The predictions and the measured values are observed to be consistent with each other. These results illustrate the capability of the free-volume theory of transport to predict the diffusivity of trace amounts of impurity in a glassy polymer.

Diffusion↗
PubMed2026

Health bill beneath the plastic feast: A phthalate contamination alert from takeout food containers.

The rapid growth of takeout food consumption in China has raised concerns regarding exposure to phthalic acid esters (PAEs) from food packaging. This study investigated the presence, source, contribution, and health risk of PAEs in commonly used takeout containers. Widespread contamination was observed, with total PAE concentrations ranging from below the limit of detection to 222,000 ng/g. Diisobutyl phthalate (DIBP), dibutyl phthalate (DBP), and bis(2-ethylhexyl) phthalate (DEHP) were identified as the predominant compounds, accounting for 7.50 %, 14.7 %, and 18.7 % of the total concentration, respectively. These PAEs may originated from additives during manufacturing and potential contamination of raw materials. Human exposure assessment showed that daily exposure doses of DIBP, DBP, and DEHP via container ranged from 0.00 to 2340 ng/(kg·day) among frequent takeout consumers, contributing substantially to overall PAE body burdens. To further assess exposure and associated risks, a nationwide online questionnaire survey was conducted across China. Based on this national-scale behavioral dataset, the health risks among Chinese residents were evaluated. Although the modeled non-carcinogenic risks of DIBP, DBP, and DEHP remained within acceptable limits, the simulation suggested that approximately 70 % of participants may experience potential exceedance of the carcinogenic risk threshold for DEHP. The frequency of takeout food consumption was identified as the most important factor affecting PAE exposure. These findings underscore the importance of limiting takeout frequency and reducing reliance on plastic containers to mitigate health risks. This study provides scientific evidence to support the development of safer packaging materials and informs public health strategies.

Phthalic Acids↗
PubMed2003

Experimental spatial sampling study of the real-time ultrasonic pulse-echo BAI-mode imaging technique.

The ultrasonic pulse-echo backscattered amplitude integral (BAI)-mode imaging technique has been developed to inspect the seal integrity of hermetically sealed, flexible food packages. With a focused 17.3-MHz transducer acquiring radio frequency (RF) echo data in a static rectilinear stop-and-go pattern, this technique was able to reliably detect channel defects as small as 38 microm in diameter and occasionally detect 6-microm-diameter channels. This contribution presents our experimental spatial sampling study of the BAI-mode imaging technique with a continuous zigzag scanning protocol that simulates a real-time production line inspection method in continuous motion. Two transducers (f/2 17.3 MHz and f/3 20.3 MHz) were used to acquire RF echo data in a zigzag raster pattern from plastic film samples bearing rectilinear point reflector arrays of varying grid spacings. The average BAI-value difference (deltaBAI) between defective and intact regions and the contrast-to-noise ratio (CNR) were used to assess image quality as a function of three spatial sampling variables: transducer spatial scanning step size, array sample grid spacing, and transducer -6-dB pulse-echo focal beam spot size. For a given grid size, the deltaBAI and CNR degraded as scanning step size in each spatial dimension increased. There is an engineering trade-off between the BAI-mode image quality and the transducer spatial sampling. The optimal spatial sampling step size has been identified to be between one and two times the -6-dB pulse-echo focal beam lateral diameter.

Algorithms↗
PubMed2003

Characterization of UV-peroxide killing of bacterial spores.

Advantage is taken in many sterilization processes, especially for food packaging materials, of the synergy between H2O2 and UV irradiation for spore killing. The nature of the synergy is currently not well defined in terms of targets and mechanisms. We found that under some experimental conditions, the synergistic killing of spores of Bacillus megaterium ATCC 19213 appeared to be mainly UV-enhanced peroxide killing, while under other conditions, it appeared to be mainly peroxide-enhanced UV killing. Lethal combinations of H2O2 and UV irradiation for spores resulted in only modest increases in auxotrophic mutations among survivors, indicative of little DNA damage, in contrast to higher mutation levels after dry-heat damage at 115 degrees C. However, the combination of UV light and peroxide did lead to major inactivation of glucose 6-phosphate dehydrogenase, an enzyme that was used to monitor the damage to bacterial protein. Synergistic UV-H2O2 killing was reduced by agents such as pyruvate, thiosulfate, and iron or copper cations, which appeared to act at least in part by reacting chemically with H2O2, and was only slightly affected by the use of UV light at a wavelength of 222 nn rather than 254 nm. Hydrogen peroxide treatment can precede UV irradiation for synergistic killing by some hours with an interim of drying for spores of Bacillus subtilis A, a spore type used commonly for the validation of aseptic processes. Synergistic killing of dried spores or those in suspensions was accelerated at higher temperatures (50 degrees C) rather than at lower temperatures (25 degrees C).

Bacillus megaterium↗
PubMed1999

Contaminant transfer during the coextrusion of tri-layer polymer films with a recycled layer. Effect of this transfer on the time of protection of the food.

Reusing old polymer packages as new food packages necessitates the coextrusion of tri-layer polymers, the old polymer being located between two virgin polymer layers. As it takes some time for the contaminant initially located in the old polymer, the virgin polymer layer acts upon the food pollution as a functional barrier. With the coextrusion process, the polymer layers are heated up to a high temperature and let cool down in air. During this coextrusion stage, the contaminant diffuses through the package at a fast rate over a short period of time. Then the time of protection of the functional barrier is significantly reduced. The process of the contaminant transfer is especially studied either during the coextrusion stage of the film or in the package-food system at room temperature.

Food Contamination↗
PubMed1984

Salt and hypertension: current data, attitudes, and policies.

Evidence linking salt and hypertension is on the whole growing stronger, but the situation is still not clear-cut. The relationship between sodium intake and prevalence of hypertension is complicated; it is suggested that in the middle range of sodium intake another factor, possibly linked to the renal handling of sodium, contributes to the prevalence of hypertension. Attitudes among investigators and the medical profession are probably moving toward favouring salt restriction, at least for people with hypertension. The general public is also probably becoming more favourably disposed toward reducing salt consumption. Policies regarding salt in various countries appear to be hesitant, probably reflecting scientific uncertainty. Sodium content should be included on food package labels. SI units should now be universally used for the sodium content of foods on diet sheets and on package labels.

Attitude of Health Personnel↗
PubMedDate not supplied

Migration testing of plastics and microwave-active materials for high-temperature food-use applications.

Temperatures have been measured using a fluoro-optic probe at the food/container or food/packaging interfaces as appropriate, for a range of foods heated in either a microwave or a conventional oven. Reheating ready-prepared foods packaged in plastics pouches, trays or dishes in the microwave oven, according to the manufacturers' instructions, resulted in temperatures in the range 61-121 degrees C. Microwave-active materials (susceptors) in contact with ready-prepared foods frequently reached local spot temperatures above 200 degrees C. For foods cooked in a microwave oven according to published recipes, temperatures from 91 degrees C to 200 degrees C were recorded, whilst similar temperatures (92-194 degrees C) were attained in a conventional oven, but over longer periods of time. These measurements form the basis for examining compliance with specific and overall migration limits for plastics materials. The testing conditions proposed depend on the intended use of the plastic - for microwave oven use for aqueous foods, for all lidding materials, and for reheating of foods, testing would only be required with aqueous simulants for 1 h at 100 degrees C; for unspecified microwave oven use, testing with olive oil would be required for 30 min at 150 degrees C; and for unspecified use in a conventional oven testing with olive oil would be required for 2 h at 175 degrees C. For microwave-active materials, it is proposed that testing is carried out in the microwave oven using a novel semi-solid simulant comprising olive oil and water absorbed onto an inert support of diatomaceous earth. The testing in this instance is carried out with the simulant instead of food in a package and heating in the microwave oven at 600 W for 4 min for every 100 g of simulant employed. There is an option in every case to test for migration using real foods rather than simulants if it can be demonstrated that results using simulants are unrepresentative of those for foods. The proposed testing conditions were validated as being realistic by measurement of the specific migration of various components from different plastics into foods under actual conditions of use and comparing with migration into simulants. Migration of plasticizers from PVC and VC/VDC copolymer films was monitored for both microwave reheating and cooking of foods. Total oligomer concentrations were measured from poly(ethylene terephthalate) (PET) trays, and volatile aromatics from thermoset polyester trays, using both types of container in microwave and conventional ovens.(ABSTRACT TRUNCATED AT 400 WORDS)

Adipates↗
PubMed1998

Problems encountered for food safety with polymer packages: chemical exchange, recycling.

When a polymer is in contact with a liquid, generally some matter transfers take place: the liquid enters the polymer, while some additives leave the polymer. This fact is responsible for a reduction in the properties of the polymer and pollution of the liquid food is obtained. However, it is sure that, on account of their outstanding properties, food packages are becoming more and more based on polymers. The process of mass transfers is controlled by transient diffusion, and these theoretical problems are so complex that only numerical models are able to resolve them. New difficult problems appear with the desire of recycling old food packages made of polymers by reusing them as new food packages. Of course, because of the potential contamination brought with this recycled polymer, the package is made of bi-layer or tri-layer films where the reused polymer is located between two virgin polymer layers. As it takes some time for the contaminant to diffuse through the virgin layer, this latter plays the role of a functional barrier to pollution. The various difficulties in the whole problem are considered in succession: the coextrusion of the films where a contaminant transfer already occurs; and the effect of the liquid food which may enhance the diffusion of the contaminant. Various master curves are drawn by using dimensionless numbers, so as to make the results quite general and of use from a practical point of view.

Conservation of Natural Resources↗
PubMedDate not supplied

Detection of residues of the epoxy adhesive component bisphenol A diglycidyl ether (BADGE) in microwave susceptors and its migration into food.

Susceptors are an example of one of the many new products being introduced into food packaging. They are used to achieve local areas of high temperature; this has the effect of browning the food during microwave cooking. Previous work by Begley et al. had suggested that one particular cold cure adhesive component, bisphenol A diglycidyl ether (BADGE), might be present in some susceptor products but gave little indication as to the retail use of these products. As a result an investigation of UK retail samples was carried out in January 1992. Most of the susceptors tested contained no detectable BADGE ( < 0.1 mg/kg), however, two brands of pizza were found to be packaged with susceptors containing BADGE at between 700 and 800 mg/kg (1.8-2.0 mg/dm2). Migration of BADGE into the pizzas in question was 0.1-0.7 mg/kg when they were cooked in their packaging according to on-pack instructions. Further tests undertaken in June 1992 confirmed earlier findings when from a total of 54 samples purchased covering seven manufacturers, nine samples of susceptors used in one brand contained BADGE at concentrations between 1900 and 3200 mg/kg. The manufacturer of this brand has stopped supplying further products to the retail market using this particular type of susceptor. A third set of tests was undertaken in November 1992 to ensure that these products were no longer on sale in the UK. Of 44 susceptors analysed, only one contained BADGE above 0.1 mg/kg; this appeared to be old stock pre-dating the manufacturers' action.

Adhesives↗
PubMed1999

Effect of sorbed oil on food aroma loss through packaging materials.

Mass transport of six food aroma components, D-limonene, n-decane, ethyl caproate, phenylethanol, 1-hexanol, and hexanal, through three sealable polymer films suitable for direct food contact, ultra-low-density polyethylene (ULDPE), ionomer (ION), and modified polyester (mPET), was analyzed by permeation experiments. Transport was characterized by the permeability coefficient and its two contributing factors, the diffusion coefficient (related to kinetics) and the solubility coefficient (related to equilibrium). The results show that ULDPE is more permeable to aromas that ION, which is more so than mPET. Differences in diffusivity are mainly responsible for barrier improvement. With aromas, nonpolar compounds permeate faster than polar ones through ULDPE. The effect of sorbed oil on the behavior of these materials as food aroma barriers was investigated. The sorption of oil apparently resulted in polymer swelling, increasing the solubility of aromas into the polymer matrixes. Little or no effect was found on the values of the diffusion coefficient. The permeability coefficient was affected as a consequence of changes in solubility. When aromas were compared, the transport of nonpolar penetrants showed a considerable increase while permeability values for the polar ones were either unaffected or even reduced. This behavior has been discussed in terms of polymer/oil/aroma compatibility.

Food Packaging↗
PubMed2005

Injector-internal thermal desorption from edible oils. Part 1: visual experiments on sample deposition on the liner wall.

Injector-internal thermal desorption from edible oils or fats enables the analysis of a wide range of compounds in oils or extracts of fatty food without prior removal of the sample matrix. The oil or fat is deposited onto the wall of the injector liner. The solutes of interest are evaporated, leaving behind the sample matrix. The injector is kept at a temperature volatilizing the solutes of interest, but minimizing evaporation of the bulk material of the oil. This technique was optimized regarding sample deposition on the liner wall (Part 1) and desorption of high boiling compounds, such as migrants from food packaging materials into simulant D (olive oil) or fatty food (Part 2). The sample liquid should be transferred to the liner wall and spread to a thin film in order to facilitate the release of high boiling components. Visual experiments with perylene-containing solutions showed that the oil must be diluted to reduce the viscosity (separation from the needle tip). The oil concentration should not exceed 20% in order to rule out that squirting sample liquid drops to the bottom of the vaporizing chamber. Further dilution to about 10% oil improves spreading of the liquid to a thin film. A rather high boiling solvent should be used, such as n-butyl acetate, to prevent thermospray at the needle exit and violent evaporation from the liner wall with sputtering liquid. Using a 5-mm ID liner, 5-10-microL injections of 10-20% oil solutions were at the upper limit.

Dietary Fats↗
PubMedDate not supplied

Testing polymeric coatings on metal and paper substrates.

The predicted migration test requirements for food and beverage cans with internal lacquer coatings and plastics paperboard composites against future EC legislation, are described. In a project currently in hand at Pira International on behalf of the UK Ministry of Agriculture, Fisheries and Food, some of the problems which arise when migration testing food and beverage cans with the food simulant 3% (w/v) acetic acid solution are being investigated. The 3% (w/v) acetic acid simulant has a tendency to penetrate the lacquer coating resulting in corrosion of the metal substrate. Experiments in hand and planned on this problem, with some of the initial results, are presented. There are also problems with overall migration testing of food packaging consisting of plastics paperboard composites with the fatty food simulant (olive oil). With one particular problem there is at present no obvious answer.

Acetates↗
PubMed1987

Dodecyl gallate, permitted in food, is a strong sensitizer.

Additives are now an established part of our packaged food. Some, like colouring agents and flavouring compounds are hardly necessary or even redundant. Others, mainly antimicrobials and antioxidants, are very important. Antioxidants are not only added to food, but also to cosmetics, pharmaceuticals and industrial products. Dodecyl gallate belongs with propyl- and octyl-gallate to the synthetic esters of gallic acid. These lipid-soluble phenols are very effective antioxidants. We found contact allergy in 4 of 10 workers having only limited contact with dodecyl gallate in the very low concentration of 0.05%. It is important to recognize its strong sensitizing capacity. Workers working with dodecyl gallate should avoid direct skin contact.

Adult↗
PubMed1996

Environmental Assessment of Packaging: The Consumer Point of View

When marketing environmentally responsible packaged products, the producer is confronted with consumer beliefs concerning the environmental friendliness of packaging materials. When making environmentally conscious packaging decisions, these consumer beliefs should be taken into account alongside the technical guidelines. Dutch consumer perceptions of the environmental friendliness of packaged products are reported and compared with the results of a life-cycle analysis assessment. It is shown that consumers judge environmental friendliness mainly from material and returnability. Furthermore, the consumer perception of the environmental friendliness of packaging material is based on the postconsumption waste, whereas the environmental effects of production are ignored. From the consumer beliefs concerning environmental friendliness implications are deduced for packaging policy and for environmental policy.KEY WORDS: Consumer behavior; Environment; Food; Packaging; Perception; Waste

Journal Article↗
PubMed2002

Relation between breakfast food choices and knowledge of dietary fat and fiber among Swedish schoolchildren.

PURPOSE: To investigate dietary knowledge and beliefs of schoolchildren, in relationship to breakfast choices, with specific attention to fat and fiber content. METHODS: Food choice and perceptions were studied by interviews using the "stacking box methodology". Youth (n = 181) aged 11-15 years were instructed to select food items among photographs of breakfast foods. In addition to choosing their own typical breakfasts, they were asked to exchange foods in hypothetical breakfasts to create meals with less fat and more fiber. The interview also dealt with recent changes in breakfast habits, and perceptions of healthy breakfasts, dietary fat, and foods rich in fiber. Data were analyzed by logistic regression. RESULTS: Knowledge concerning sources and health attributes of dietary fiber was associated with usual consumption of bread and breakfast cereals rich in fiber. In a similar way, a positive attitude toward limited fat intake predicted consumption of reduced-fat milk products. However, no association was observed between food choices and knowledge of a food-packaging symbol indicating low-fat and fiber-enriched foods. CONCLUSION: Lack of awareness of, and knowledge about, healthy eating may be important barriers to the development of health promoting food habits by schoolchildren.

Adolescent↗
PubMed2006

Prevalence and lineages of Listeria monocytogenes in Chinese food products.

AIMS: This study was undertaken to investigate the prevalence and lineages of Listeria monocytogenes in different kinds of food products in local Chinese markets. METHODS AND RESULTS: A total of 2686 food samples and 645 water samples were collected and L. monocytogenes was isolated from 2.28% (76 of 3331) of all samples. The prevalence of L. monocytogenes (14 of 290, 4.83%) in raw meat products was significantly higher than that in other raw food products (P < 0.05). Among 844 ready-to-eat (RTE) food samples, 21 samples were positive for L. monocytogenes. RTE packaged food products from two supermarkets had a prevalence ranging from 0.00% to 25.00%. The prevalence of L. monocytogenes in meat products of freshly slaughtered hogs was 0.95% (four of 420), significantly lower than that in raw meat products in the retail markets (P < 0.05). Ten isolates were recovered from 645 water samples, which were collected after hands washing by shopkeepers or waiters. A total of 38 isolates were randomly selected for lineage classification based on the nucleotide variation of actA gene. Eighty percentage of isolates from RTE food products belonged to Lineage II while only 20% belonged to Lineage I. CONCLUSIONS: Food products in Chinese markets are contaminated with L. monocytogenes. Raw meat products have the highest contamination rates among all the raw food samples. RTE food products are more likely to be contaminated with Lineage II strains. SIGNIFICANCE AND IMPACT OF THE STUDY: The data presented here show the main contamination sources of L. monocytogenes in Chinese food products.

Food Microbiology↗
PubMedDate not supplied

Moving Toward Healthful Sustainable Diets.

Nutritionists have increasingly been focusing on the challenge of moving consumers toward healthful diets and simultaneously helping them to make the connection between healthy food and a healthy environment. Simply stated, to foster food sustainability, consumers will need to choose minimally processed and minimally packaged foods. In addition, when possible, they should buy locally produced foods to support regional agriculture and local economies, preserve farmland, and use less energy and other natural resources.

Journal Article↗
PubMed2006

Use of population-weighted Estimated Average Requirements as a basis for Daily Values on food labels.

In both Canada and the United States, nutrition labeling is now mandatory for most packaged foods. The labeling is intended to help consumers select foods that can contribute to a healthful diet, but current label values are based on outdated notions of nutrient requirements. The Committee on Use of Dietary Reference Intakes in Nutrition Labeling has recommended that the reference values used for nutrition labeling be based on a population-weighted Estimated Average Requirement (EAR) for any nutrient for which requirements have been estimated. This value approximates the median of the distribution of nutrient requirements for individuals who are members of the target population for food labels. It provides the most scientifically valid, single point of comparison for an appraisal of the probable contribution of a specific food to the overall nutrient needs of individuals in the target population. In contrast, a reference value based on a population coverage approach would understate the nutrient contribution of the food item relative to the requirements of the vast majority of individuals in the target population and thus offer misinformation rather than positive guidance to the consumer.

Adolescent↗