Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Food Packaging”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 433 records · Page 24Linked to original sources
PubMed2002

Time-temperature study of the kinetics of migration of BADGE (bisphenol-A-diglycidyl-ether) into a fatty medium.

The migration kinetics of bisphenol-A-diglycidyl-ether (BADGE) from processed and non-processed model cans into vegetable oil was investigated as a function of the process treatment and the temperature of storage. Cans were either not heat-treated at all or were processed at 115 degrees C for 30 min or for 1 h after filling with oil. Each series of experiments comprised 30 samples and was further divided into three groups to be stored at different temperatures (20, 40 and 60 degrees C). Aliquots from the samples were taken at regular intervals for > 1 year. Samples were analysed for BADGE by high-performance liquid chromatography with fluorescence detection. The results showed that temperature processing had the largest effect on migration of BADGE. Storage temperature also significantly influenced migration from non-processed cans, in particular at higher storage temperatures such as 60 degrees C. Some samples were Subjected to 60 degrees C storage after an initial period at 20 degrees C and an effect on migration was also noted, although to a much lesser extent than from processing. The results of migration at higher temperatures were also correlated to the potential degradation of BADGE from oxidation products.

Benzhydryl Compounds↗
PubMed2001

Analysis of plasticizers in cap-sealing resins for bottled foods.

A survey of plasticizers in cap-sealing resins for bottled foods has been undertaken. During 1997-1999 di-(2-ethylhexyl)phthalate (DEHP) was found in seven out of 21 samples on the Japanese domestic market and in 10 out of 61 imported samples as well as a further two samples which contained di-(2-ethylhexyl)adipate (DEHA). In the period 1993-1999, of the other plasticizers diacetyl lauroyl glycerol (DALG) was only detected in domestic samples whereas diisodecyl phthalate (DIDP) and diisononyl phthalate (DINP) were only in imported samples. It was observed overall that DEHP and DEHA were restricted to use in cap-sealing resins for bottled foods. Whilst phthalates, DEHA or DALG were detected in samples in 1993 and 1995, the investigation in 1997-1999 showed fewer samples in which these plasticizers were found.

Chromatography, Gas↗
PubMed2005

Compositional GC-FID analysis of the additives to PVC, focusing on the gaskets of lids for glass jars.

A gas chromatographic (FID) method is described which aims at the quantitative compositional analysis of the additives in plasticized PVC, particularly the plastisols used as gaskets for lids of glass jars. An extract of the PVC is analysed directly as well as after transesterification to ethyl esters. Transesterification enables the analysis of epoxidized soya bean and linseed oil (ESBO and ELO) as well as polyadipates. For most other additives, the shifts in the chromatogram resulting from transesterification is used to confirm the identifications made by direct analysis. In the gaskets of 69 lids from the European market used for packaging oily foods, a broad variety of plastisol compositions was found, many or possibly all of which do not comply with legal requirements. In 62% of these lids, ESBO was the principal plasticizer, whereas in 25% a phthalate had been used.

Chromatography, Gas↗
PubMed2007

Bisphenol A (BPA) and its source in foods in Japanese markets.

The determination of bisphenol A (BPA) and/or bisphenol A diglycidyl ether (BADGE) in foods sold in Japanese markets and in water leached from six epoxy resin cans with similar diameters was carried out using high-performance liquid chromatography (HPLC) with electrochemical detection (LC/ECD), LC-mass spectrometric detection (LC/MS) and LC-tandem mass spectrometric detection (LC/MS/MS). BPA concentrations were 0-842 ng g(-1) for 48 canned foods, 0-14 ng g(-1) for 23 foods in plastic containers, and 0-1 ng g(-1) for 16 foods in paper containers. No BADGE was detected in three canned foods. There was no difference in leaching concentrations of BPA into glycine buffers at pHs 8 and 11, and water. The amounts of BPA leached into water from six epoxy resin cans held at 121 degrees C for 20 min were almost the same as the cans' contents and were much higher than the amounts leached from cans held at or below 80 degrees C for 60 min. The amount leached depended on the type of can, but not on the amount of BADGE leached from the cans. Considerably more BPA than BADGE leached to water from six cans. Two cans whose contents had high concentrations of BPA showed no BADGE leaching even at 121 degrees C, suggesting the different kinds of epoxy resin can linings from others. The results imply that the main source of human exposure to BPA is food from cans with linings that contain high percentages of BPA as an additive or an unforeseen contaminant.

Benzhydryl Compounds↗
PubMed1998

Sensory and chemical quality of UHT-milk stored in paperboard cartons with different oxygen and light barriers.

The sensory and chemical shelf-life of UHT-milk stored at room temperature and at 6 degrees C in aluminium-foil, non-foil barrier (X-board) and PE cartons were investigated. UHT milk in aluminium-foil stored in the dark has a minimum shelf-life of 6 months, while the shelf-life is 4-5 months in X-board and PE cartons. When PE cartons and X-board cartons are stored with strong light exposure at 6 degrees C, a development of light-induced off-flavour is detected after 2 and 8 weeks, respectively. The light-induced off-flavour effect is more pronounced than the effect of non-light induced oxidation of unsaturated lipids.

Aluminum↗
PubMed1998

Survey of bisphenol a diglycidyl ether (BADGE) in canned foods.

2,2-Bis(4-hydroxyphenyl)propane bis(2,3-epoxypropyl) ether (BADGE) is used in the manufacture of lacquers for coating the inside of food and beverage cans. In June 1996 the EC Scientific Committee for Food temporarily increased the specific migration limit applying to BADGE to 1 mg/kg pending consideration of additional toxicological data. In order to find out if there is migration of BADGE from can coatings into foods, a 'worst case' sampling exercise has been conducted to survey those canned foods where the propensity for migration of BADGE was judged to be highest. The foods surveyed include canned fish in oil, meat and milk and, altogether, BADGE was determined in 181 retail samples. Analysis for BADGE was conducted, in duplicate, by HPLC with fluorescence detection with confirmation of BADGE identity by GC/MS analysis using selected ion monitoring. BADGE was found at levels exceeding 1 mg/kg in seven of the 15 canned anchovy samples and five of the 22 sardine samples purchased during the period September 1995-July 1996. Infrared analysis of the can coatings provided strong evidence that the higher BADGE levels found were associated with use of PVC organosol lacquers, although in some cases cans coated with organosols gave low BADGE results. For canned sardine samples found to contain greater than 0.5 mg/kg BADGE in the total contents, a replicate can was opened and separate analyses performed on the drained fish and the oil. The results clearly showed that BADGE concentrations in the oil were about 20 times higher than in the drained fish. Further samples of canned sardines and anchovies were purchased in June/July 1997 and, in all cases, BADGE levels were found to be below 1 mg/kg. In the other retail canned foods, BADGE was not detectable (DL = 0.02 mg/kg) or detected at concentrations well below the temporary SML of 1 mg/kg.

Animals↗
PubMed1999

The migration from the internal coatings of food cans; summary of the findings and call for more effective regulation of polymers in contact with foods: a review.

The analysis of migrates from the internal coatings of food cans showed that the present regulation is not sufficient to ensure safety of food contact polymers. The migrates often consist of complex mixtures of reaction products and impurities, and their harmlessness cannot be deduced from the use of non-toxic starting substances compiled in positive lists. The regulation proposed herein asks producers to analyse the composition of the migrates. It includes an upper limit for the molecular weight (e.g. 1000 Da) and thresholds defining concentrations in the foods down to which components must be identified and evaluated. Primarily considering feasibility at reasonable costs, thresholds of 30 micrograms/kg for individual components and 300 micrograms/kg for the sum of the unidentified materials are proposed. Producers must be able to demonstrate that the individual components or mixtures exceeding this limit, including reaction products with food components, have no toxic effect.

Epoxy Resins↗
PubMed1999

Estimation of intake of bisphenol-A-diglycidyl-ether (BADGE) from canned fish consumption in Europe and migration survey.

The exposure to bisphenol-A-diglycidyl-ether (BADGE) from canned fish in oil was assessed from consumption data collected for each Member State of the European Union and Switzerland, and migration data from a European survey on 382 samples. Trade figures were used when no consumption data were available. The average consumption of canned fish in Europe was 2.3 kg per person per year, with values ranging from 0.2 kg per person per year in the United Kingdom to 5.1 kg per person per year in Denmark. The exposure to BADGE was calculated as microgram per person per day. The data indicated that exposure to BADGE was in the range below 4 mg per person per year, i.e. 9 micrograms per person per day, hence a fairly low exposure in part due to the fact that canned fish is a relatively minor dietary item. An approximation assuming the general figure of a 60 kg adult, would thus be 0.15 microgram/kg body weight per day. This is a fairly limited exposure considering the provisional limit in food had been set a 1 mg/kg and assumed 1 kg of food ingested. In countries for which increased exposure was found, the reason was mainly caused by one individual sample exhibiting a high concentration rather than a larger number of samples with mildly elevated concentrations.

Animals↗
PubMed2001

Decanting versus sterile pre-filled nutrient containers--the microbiological risks in enteral feeding.

A simulated ward study was carried out to compare the microbiological risk of assembling and running four different enteral feeding systems for 24 h. Assembly was carried out, (i) according to manufacturers' instructions with hands either covered by disposable gloves or deliberately contaminated with a test organism, or (ii) touching both the nutrient container top and pump set connector with hands deliberately contaminated with K. aerogenes. Two of the systems were ready-to-hang types (pack and bottle), the other two required feed to be decanted from either bottles or cans. When manufacturers' instructions were followed and disposable gloves worn, organisms were only detected in feeds decanted from cans and at levels < or = 20 cfu ml(-1). However, when systems were assembled following manufacturers' instructions, but with contaminated hands, no organisms were found in either of the ready-to-hang systems but average bacterial counts in samples from systems where the feed was decanted from bottles were 1.8 x 10(3) cfu ml(-1) at 24 h and 9.3 x 10(5) cfu ml(-1) for those where feed was decanted from cans. When systems were deliberately touched with contaminated hands, no organisms were detected in any feed samples from the pack system at 24 h, while bacterial counts for the other three systems ranged from 10(1) to 10(5) cfu ml(-1). The results highlight the important role played by system design in reducing both the level and incidence of bacterial contamination of enteral tube feeds and indicate that ready-to-hang feeding systems should be the preferred choice. However, if decanting of feeds cannot be avoided then strict adherence to manufacturers' instructions and the use of disposable gloves is to be advised.

Colony Count, Microbial↗
PubMed2003

The microbiological quality of ready-to-eat foods with added spices.

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (<1%) sample. Approximately a third (222) of spice and spice ingredients examined contained high counts (>/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (P<0.0001). Acceptable microbiological quality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

Bacillus cereus↗
PubMed1996

Combination of preservation factors applied to minimal processing of foods.

Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.

Cold Temperature↗
PubMed1996

Artifacts and contaminants in the analysis of food flavor.

The qualitative and quantitative complexity of food flavor makes its complete analysis rather difficult, involving a series of necessary successive steps, from the transport of the samples to the laboratory to the final quantification of the volatiles in the extract. However, because of the minute amounts of most odorous substances in food, these numerous manipulations of the sample are often the cause of alterations of the flavor, and complementary techniques are generally recommended to get a clear idea of its original composition. Arguments and clues, from 95 publications dealing with the analysis of various types of food, demonstrating that some of the volatile substances finally identified could have been in fact contaminants or artifacts arising from the analysis itself are presented. For practical reasons, the logical sequence of treatments successively applied to the sample throughout the flavor analysis is adopted.

Artifacts↗
PubMed1997

A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods.

Kinetic data on thermal destruction of spoilage and quality factors coupled with the temperature history of a product during a heat sterilization cycle are the basic information needed for the evaluation and the design of thermal processes through a physical-mathematical approach. A critical review on the available physical-mathematical procedures used for thermal process calculations of in-container processed foods is presented. The origin and the limitations of each method are discussed. The equations associated with each method, for internal product temperature predictions, are explicitly given. The relative performance of selected methods under identical processing conditions is illustrated. Several problems associated with thermal process calculations are discussed.

Food Handling↗
PubMed2003

Caviars and fish roe products.

Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here.

Animals↗
PubMed1998

A critical review of the quality and safety of BADGE-based epoxy coatings for cans: implications for legislation on epoxy coatings for food contact.

BADGE-based epoxy resins have been commercially available for more than 40 years. They are extremely versatile, finding applications in many fields in both thermal and ambient cure applications. The present review focuses on their use in the food industry as surface coatings for food and beverage cans, and in particular on their chemical stability in relation to their toxicology and sensorial effects on foods. The implications of these properties of epoxy resins for prospective EU legislation on plastic coatings for food contact is discussed.

Epoxy Resins↗
PubMed1985

Dermal absorption and disposition of 1,3-diphenylguanidine in rats.

Dermal absorption, distribution, and metabolism of 1,3-diphenylguanidine (CAS 102-06-7) (DPG), widely used as an accelerator in processing rubber and in food packaging, was studied in adult female Sprague-Dawley rats. DPG shows 10% penetration through clipped back skin of the rats in 5 d. The first-order dermal absorption rate constant as determined by least square method was 0.021 +/- 0.002 d-1 (T1/2 = 33.6 d). Approximately 13% of the absorbed dose remained in the body in 5 d. Retention in skin, muscle, liver, intestine and fat contributed most to the body burden of DPG-derived radioactivity in 5 d. All tissues showed tissue to blood ratios greater than 1, with liver and intestine ratios of 26 at 5 d. Approximately 61% of the absorbed dose was eliminated into urine and 27% into feces in 5 d showing rapid clearance of absorbed DPG from the body. High-pressure liquid chromatography (HPLC) analysis of urine revealed two major peaks [parent compound and metabolite(s)]. Within 72 h, approximately 50% of the DPG-derived radioactivity excreted in the urine was parent compound. After 72 h, the DPG-derived radioactivity in the urine was present in the form of a single metabolite, and no parent compound was detected. No parent compound was detected in feces. Two metabolites, neither of which occurred in urine, were detected in feces. The HPLC analysis of the radioactivity at the application site showed only parent compound. Even though DPG shows slow dermal penetration, this route of exposure needs to be considered in the risk assessments because of the suspected chronic toxicity of DPG.

Animals↗
PubMed2004

Saponins from edible legumes: chemistry, processing, and health benefits.

Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as saponins. Saponins are naturally occurring compounds that are widely distributed in all cells of legume plants. Saponins, which derive their name from their ability to form stable, soaplike foams in aqueous solutions, constitute a complex and chemically diverse group of compounds. In chemical terms, saponins contain a carbohydrate moiety attached to a triterpenoid or steroids. Saponins are attracting considerable interest as a result of their diverse properties, both deleterious and beneficial. Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks, and lower blood glucose response. A high saponin diet can be used in the inhibition of dental caries and platelet aggregation, in the treatment of hypercalciuria in humans, and as an antidote against acute lead poisoning. In epidemiological studies, saponins have been shown to have an inverse relationship with the incidence of renal stones. Thermal processing such as canning is the typical method to process beans. This study reviews the effect of thermal processing on the characteristics and stability of saponins in canned bean products. Saponins are thermal sensitive. During soaking and blanching, portions of saponins are dissolved in water and lost in the soaking, washing, and blanching liquors. An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality.

Anticarcinogenic Agents↗