Food contact chemical
Food contact chemicals (FCCs) are chemical substances used or present in materials and articles that come into contact with food during processing, packaging, storage, or consumption.[1][2] Food contact materials include glass, plastic, aluminium, steel, paper, cardboard, adhesives, printing inks, and coatings. They are used in various food contact articles, e.g., food wrappers, glasses, mugs, bottles, coffee machines, conveyer belts, cutlery, or pots.[2]
During contact with the food, food contact chemicals can migrate from these materials to the food. Chemical migration depends on the temperature, the contact time (during processing or storage), the ratio of material surface to the volume of the food, the type of food contact material, the physico-chemical properties of the food contact chemical, and the type of food.[3][4]
Examples of food contact chemicals include monomers, additives, pigments, and metals that are used in the manufacture of food contact materials, but also non-intentionally added substances such as contaminants, degradation products, and reaction side products.[5] Commonly used monomers are styrene, terephthalic acid, mono ethylene glycol, ethylene, vinyl chloride, and bisphenols (e.g, Bisphenol A, or Bisphenol S). Additives include plasticizers like ortho-phthalates (e.g., DEHP, or DINP) or organophosphate esters (e.g., Triphenyl phosphate, Triethyl phosphate, 2-Ethylhexyl diphenyl phosphate), PFAS (e.g., PFOA, PFOS, 6:5 FTOS) used as oil- and water repellant coating, synthetic phenolic antioxidants (e.g., butylated hydroxyanisole, tert-butylhydroquinone, butylated hydroxytoluene), and UV stabilizers.[6][5][7] Typical non-intentionally added substances include oligomers, degradation products of antioxidants, and primary aromatic amines.[8][9][10]
References
- ↑ U.S. FDA (2024-09-06). "Understanding How the FDA Regulates Substances that Come into Contact with Food". FDA.
- ↑ 2.0 2.1 "Food contact materials | EFSA". www.efsa.europa.eu. 2024-02-07. Retrieved 2025-04-28.
- ↑ Wang, Shan-Shan; Lin, Pinpin; Wang, Chia-Chi; Lin, Ying-Chi; Tung, Chun-Wei (2023-08-01). "Machine learning for predicting chemical migration from food packaging materials to foods". Food and Chemical Toxicology. 178: 113942. doi:10.1016/j.fct.2023.113942. ISSN 0278-6915. PMID 37451598 Check
|pmid=value (help). - ↑ Begley, T.; Castle, L.; Feigenbaum, A.; Franz, R.; Hinrichs, K.; Lickly, T.; Mercea, P.; Milana, M.; O’Brien, A.; Rebre, S.; Rijk, R.; Piringer, O. (2005-01-01). "Evaluation of migration models that might be used in support of regulations for food-contact plastics". Food Additives & Contaminants. 22 (1): 73–90. doi:10.1080/02652030400028035. ISSN 0265-203X. PMID 15895614.
- ↑ 5.0 5.1 European Commission. "Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food". Retrieved 2025-05-06.
- ↑ "FCCmigex Database | Food Packaging Forum". 2022-05-19. Retrieved 2025-04-28.
- ↑ Sheftel, Victor O. (2000-03-30). Indirect Food Additives and Polymers: Migration and Toxicology (0 ed.). CRC Press. doi:10.1201/9781482293821. ISBN 978-0-429-07675-6. Search this book on
- ↑ Colombo, Gianluca; Corredig, Milena; Uysal Ünalan, Ilke; Tsochatzis, Emmanouil (2024-01-01). "Untargeted screening of NIAS and cyclic oligomers migrating from virgin and recycled polyethylene terephthalate (PET) food trays". Food Packaging and Shelf Life. 41: 101227. doi:10.1016/j.fpsl.2023.101227. ISSN 2214-2894.
- ↑ Tumu, Khairun; Vorst, Keith; Curtzwiler, Greg (2024-01-15). "Understanding intentionally and non-intentionally added substances and associated threshold of toxicological concern in post-consumer polyolefin for use as food packaging materials". Heliyon. 10 (1): e23620. Bibcode:2024Heliy..1023620T. doi:10.1016/j.heliyon.2023.e23620. ISSN 2405-8440. PMC 10770487 Check
|pmc=value (help). PMID 38187279 Check|pmid=value (help). - ↑ Campanella, Gaetano; Ghaani, Masoud; Quetti, Gianpiero; Farris, Stefano (2015-11-01). "On the origin of primary aromatic amines in food packaging materials". Trends in Food Science & Technology. 46 (1): 137–143. doi:10.1016/j.tifs.2015.09.002. hdl:2434/325960. ISSN 0924-2244.
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