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PubMedDate not supplied

The role of the Scientific Committee for Food in evaluating plastics for packaging.

One of the tasks of the Scientific Committee for Food (SCF) is to advise the Commission of the European Communities (CEC) on the safety-in-use of monomers, other starting substances and additives used in food packaging materials. This advice forms the basis of Community Directives for the regulation of food packaging materials by a system of positive lists of substances authorized for use. The SCF considers the available migration and toxicity data and classifies each substance into one of ten lists, reflecting whether or not there are adequate data and whether the data indicate the potential for adverse effects. This paper describes the SCF classification system and discusses the rationale behind the SCF approach to toxicity testing and evaluation of food packaging materials, with particular emphasis on the recent change which took place in 1990 when the Committee issued a new set of guidelines. These guidelines outlined a new tiered approach to toxicity testing, based on the principle that the greater the potential human exposure to a substance, the more toxicity data are required to make a sound health assessment.

Animals↗

PubMed1962

Radiation hazards control in survival operations in the event of a nuclear war.

The concepts of radiation protection in survival operations are explained, and procedures devised to control radiation hazards for the protection of the population and maintenance of the operating efficiency of survival operations personnel are presented.Radiation protection is a command function. The medical responsibility is to provide advice on the probable effects of radiation exposure in the light of existing knowledge of these effects in man.The major hazard is that of external exposure to penetrating gamma radiation. Radiation exposure guides indicate that persons may be exposed to not more than 100 r whole body radiation in a six-week period, or 200 r whole body radiation in a period in excess of six weeks, without loss of operational efficiency. Beta radiation from fallout deposited on skin or clothing may produce burns, but these injuries will not be incapacitating and can be controlled by simple procedures.The internal hazard is mainly from ingestion of food or water contaminated with radioactive material. For protection, only canned or packaged foods and water from covered or deep wells are consumed during the early days after a nuclear attack.

Beta Particles↗

PubMedDate not supplied

Migration from packaging materials into foodstuffs--a need for more fundamental information.

During recent years considerable legislative attention has been focused on food packaging materials, especially plastics, and in a number of countries extensive legislation has been formulated. Such legislation often takes the form of a positive list of permitted substances accompanied either by compositional limits or migration limits in foods or stimulant liquids. In the UK this approach has not been followed owing to the general lack of fundamental information on which to base such a system. Instead, the UK has opted for a basic legislative framework supported by informal controls which rely to a large extent on close co-operation between Industry and Government. It is recognized, however, that in future years there is likely to be a move towards more extensive legislation on packaging materials in the UK, particularly as a result of the EEC's harmonization programme. It is imperative that any future legislation is placed on a sound scientific footing and affords adequate protection for the consumer. The Government of the UK is, therefore, currently sponsoring a number of studies aimed at providing this necessary basic information.

Chemical Phenomena↗

PubMed1991

Psychrotrophy and foodborne Salmonella.

Recent reports on the behaviour of Salmonella at chill temperatures (less than 10 degrees C) raise concerns on the purported safety of refrigerated foods. The propensity for growth of salmonellae within 10-28 days in complex broth (5.9 degrees C) and agar (4.0 degrees C) media is overshadowed by more recent evidence on their capability to proliferate in fresh meats (2.0 degrees C) and shell eggs (4.0 degrees C) within 6 and 10 days, respectively. Such findings, together with the inability of many domestic refrigerators to maintain uniformly cold temperatures, are disquieting. Gaseous mixtures of CO2, N2 and O2 are widely used to extend the shelf life of chilled foods, notably fresh meats. The high levels of CO2 used in modified atmosphere packaging or generated by endogenous microflora in vacuum-packaged foods effectively inhibit the growth of psychrotrophic spoilage bacteria. Current evidence suggests that this industrial practice also arrests the growth of Salmonella but exerts little or no effect on their survival. Enhancement of the bacteriostatic potentials of pH and NaCl as temperature deviates from the optimum for growth to lower values could further contribute to the safety of chilled foods.

Cold Temperature↗

PubMed1981

Dietary assessment of pregnant women in a supplemental food program.

A sample of the WIC population in Illinois during FY 1978 was surveyed by using a 24-hour dietary recall system developed at a midwestern university. The reported dietary intakes of pregnant women who were visiting a WIC clinic for the first time were compared with those of women who had already been using WIC supplemental foods for at least six months. Reported dietary intakes were analyzed for nutrient consumption in terms of RDA, nutrient density of the diets, and frequency of use of specific WIC-approved foods. This study demonstrated that those pregnant women participating in the WIC supplemental food program had significantly higher intakes of nutrients and energy than those not participating in the WIC program. When kilocalories were controlled for, there was no significant difference in the nutrient composition of the diets reported by the two groups. The reported diets did not become more nutrient dense with receipt of the WIC food package, although the WIC participants did use more of the WIC-approved foods.

Dietary Services↗

PubMed1965

Effect of vacuum packaging on growth of Clostridium botulinum and Staphylococcus aureus in cured meats.

Incrimination of vacuum-packaged smoked fish in outbreaks of botulism has raised questions about the safety of this process in comparison with other methods of packaging foods. It has been suggested, for example, that Clostridium botulinum may grow better in a vacuum-packaged product than in one that is packaged without vacuum. To evaluate this possibility, sliced bologna was inoculated with spores of C. botulinum type A, packaged in transparent plastic film with and without vacuum, and stored at temperatures within the growth range of the organism. There was no detectable difference in the rate of toxin development in the two types of packages. In contrast, vacuum packaging markedly inhibited the growth of Staphylococcus aureus on sliced ham. The results indicate that vacuum packaging has little if any effect on the ability of C. botulinum to grow in cured meats, but it may reduce the likelihood of staphylococcal food poisoning.

Clostridium botulinum↗

PubMed2005

Australian consumers are sceptical about but influenced by claims about fat on food labels.

OBJECTIVES: To explore the beliefs and attitudes of Australian consumers to claims about fat made on the labels of packaged food. DESIGN: Content analysis of transcripts from focus group discussions. SUBJECTS: A total of 26 female and 10 male participants aged 20-80 y, recruited by advertisement into six focus groups, stratified by age, sex and health status. RESULTS: Awareness of claims about fat was high in this sample of Australians and participants admitted that they influenced their purchase decisions. The most preferred form of claim was 'X% fat free'. Claims were considered most useful on foods that were high in fat. There was considerable scepticism about all nutrient claims, and consumers preferred to check claims about fat against the values in the nutrition information panel. Many claims were seen as advertising that could be misleading, deceptive or confusing. While claims about fat might prompt product trial, factors such as price, taste, naturalness, as well as other nutritional factors, also influenced purchase decisions. Some consumers believe low fat claims encourage over consumption of foods. CONCLUSIONS: Changes to regulations governing nutrition claims on food labels should be made to enhance their credibility and support their role in assisting consumers to make healthier food choices.

Adult↗

PubMed1999

Engineering concepts for food processing in bioregenerative life support systems.

Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.

Diet↗

PubMedDate not supplied

Interaction between plastics packaging materials and foodstuffs with different fat content and fat release properties.

The migration of an addictive (phenolic antioxidant) from different types of plastic food packaging materials (low density polyethylene [LDPE], high density polyethylene [HDPE], polypropylene [PP], acrylonitrile-butadiene-styrene [ABS] and high-impact polystyrene [SB]) into low-calorie (reduced fat) foodstuffs has been determined under normal storage conditions, and shown in most cases to be equivalent to migration into normal foodstuffs. Certain exceptions are discussed and related to the fat-release properties of the particular foodstuffs. Additive transfer into low-calorie products, as well as into emulsions of fat and water, has been compared with that into aqueous acetic acid and test fat HB 307 under normal storage conditions and after 10 days at 40 degrees C. The transfer of antioxidant from plastics was found to decrease in the order LDPE, HDPE, PP, SB and ABS. Migration was found to be higher into pure fat and margarine than into mayonnaise. When comparing absorption from different emulsions of fat and water, the ranking for plastics was the same as the above with LDPE having a greater absorption than HDPE, except that ABS and PP had absorptions of the same order whilst it was significantly higher for SB. The type of emulsion was, however, found to have a greater influence on migration of the antioxidant from the polymer than on the fat absorption from the emulsion. The results are discussed in relation to earlier work and also with respect to the classification of foodstuffs.

Absorption↗

PubMed1983

A GC method for the determination of sulphur dioxide in food headspaces.

A gas chromatographic procedure was developed to measure SO2 in the presence of water vapour up to saturation level in the headspace atmospheres of packaged food. A Teflon column packed with Chromosorb 108 was used to separate CO2, SO2, and H2O in that order, then SO2 was determined using an electrolytic conductivity detector operated in a non-catalytic mode. A permeation-tube apparatus, producing SO2 and modified to permit humidification of the effluent stream, was used to calibrate the instrument, and a heated syringe technique was devised which overcame problems of sampling low levels of SO2 in the presence of water vapour. In food headspaces the method was used to determine SO2 at the ng ml-1 level with relative deviations of less than 5%.

Chromatography, Gas↗

PubMed1999

Use of food nutrition labels is associated with lower fat intake.

OBJECTIVE: The Nutrition Labeling and Education Act of 1990 mandated that standardized nutrition information appear on almost all packaged foods manufactured after May 1994. This study describes the demographic and diet-related psychosocial correlates of nutrition label use, and examines the relationship between label use and diet. DESIGN/SUBJECTS: Data are from a random-digit-dial telephone survey of 1,450 adult residents of Washington State. The questionnaire assessed nutrition label use, fat-related diet habits, fruit and vegetable consumption, diet-related psychosocial factors, health behavior, and demographic characteristics. STATISTICAL ANALYSES: Analyses examined associations of demographic characteristics with nutrition label use; diet-related psychosocial factors and health behavior with nutrition label use, controlled for demographic characteristics; and nutrition label use with fat and fruit and vegetable intake, controlled for demographic characteristics and psychosocial factors. RESULTS: Nutrition label use was significantly higher among women, residents younger than 35 years, and residents with more than a high school education. When controlled for demographic characteristics, the strongest predictors of label use were believing in the importance of eating a low-fat diet, believing in an association between diet and cancer, and being in the maintenance stage of change for adopting a low-fat diet. Label use was significantly associated with lower fat intake and, after controlling for all demographic, psychosocial, and behavioral variables, explained 6% of the variance in fat intake (P < .001). Label use was not associated with fruit and vegetable consumption. APPLICATIONS/CONCLUSION: Persons successfully limiting their fat intake use nutrition labels, suggesting that the new nutrition labels are helpful. Dietetics professionals can use the results of this study to emphasize to their clients the importance of reading nutrition labels in maintaining a low-fat diet.

Adult↗

PubMed1999

Retail health marketing: evaluating consumers' choice for healthier foods.

This study investigates the effect of socioeconomic and demographic variables, nutrition and health related factors, attitudes, and use of nutritional labels on consumers' choice for healthier food products. Seven equations are estimated representing different food types: luncheon meat, milk, cheese, ice cream, salad dressing, dessert, and meats. The results generally indicate that individuals who are less likely to choose a healthier alternative of a food product include: blacks, younger individuals, males, those with smaller households, smokers, those who take less exercise, those who are not on a special diet, those who are less aware about the linkage between diet and disease, those who put more importance on taste when food shopping, and those who less frequently use nutrition panels and labels that describe health benefits on food packages.

Commerce↗

PubMedDate not supplied

Effects of electron beam irradiation on the migration of antioxidants and their degradation products from commercial polypropylene into food simulating liquids.

The influence of electron beam irradiation on migrational behaviour of additives present in food packaging material was studied. The migration experiments were carried out on irradiated and non-irradiated polypropylene pouches containing aqueous food simulating liquids (FSL) for 10 days at 40 degrees C. The controls were irradiated and non-irradiated pouches without FSL contact. After the contact period, the polypropylene and the FSL were analysed. A comparison between the results obtained by the two analyses showed the migration of three products of antioxidant degradation from the polypropylene into the FSL, and a partial decomposition of these migrants in the FSL.

Absorption↗

PubMedDate not supplied

Predictions for rapid methods and automation in food microbiology.

A discussion is presented on the present status of rapid methods and automation in microbiology. Predictions are also presented for development in the following areas: viable cell counts; real-time monitoring of hygiene; polymerase chain reaction, ribotyping, and genetic tests in food laboratories; automated enzyme-linked immunosorbent assay and immunotests; rapid dipstick technology; biosensors for Hazard Analysis Critical Control Point programs; instant detection of target pathogens by computer-generated matrix; effective separation and concentration for rapid identification of target cells; microbiological alert systems in food packages; and rapid alert kits for detecting pathogens at home.

Automation↗

PubMed1995

The evolution of national nutrition policy.

Domestic regulatory efforts in the area of nutrition historically have focused on achieving and sustaining the highest possible level of food safety and availability. More recently, the linkages between certain dietary practices and the risk of chronic, degenerative diseases have also become a significant focus of public policy. In order to promote good nutrition practices, the Food and Drug Administration (FDA) now requires a detailed and informative Nutrition Facts food label on virtually all food packages. Other public policies promoted by the FDA and others include increasing public knowledge of the relationship between diet and health; promoting unified food and nutrition policies among all government agencies; educating the American consumer about sound dietary practices; and encouraging the development of technologies that may result in more healthful, more abundant, and more affordable foods.

Agriculture↗

PubMed1992

Multiplicity of migrants.

An informed debate on the manner in which legislation on migration from food packaging is introduced is badly needed. Until then, scientific resources are being needlessly wasted.

Carcinogens↗

PubMed1997

Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes.

The growth responses of L. monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitted using the model of Baranyi and Roberts, and specific growth rates derived from the curve fit were modelled. Predictions for specific growth rate, doubling time and time to a 1000-fold increase could be made for any combination of conditions within the matrix. Predictions of growth from the model were compared with published data and this showed the model to be suitable for predicting growth of L. monocytogenes in a range of foods packaged under a modified atmosphere.

Carbon Dioxide↗

PubMedDate not supplied

Migration studies on fatty acid amide slip additives from plastics into food simulants.

Specific migration studies, using food simulants, have been conducted on a range of polymers which are used in food packaging and contain commonly used fatty acid amide slip additives. Migration levels using the test conditions (10 days at 40 degrees C) were found to depend primarily upon the food simulant and the polymer type, with the fat simulant and low density polyethylene giving the highest values in the range 1.8-3.1 milligrams of fatty acid amide per kilogram of simulant. Extremely low levels of migration, < 0.05 milligrams of fatty acid amide per kilogram of simulant, were found with aqueous food simulants for all plastics tested, and fat simulant with PVC and polystyrene plastics.

Amides↗