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The objective of this Rapra Review Report is to provide a comprehensive overview of the use of rubber as a food contact material, from an initial description of the types of rubber which are used in the industry, through the formulation of products, and the contact regulations and migration testing regimes, to the research that is on-going to improve its safety and the trends for the future. This report is a completely revised and updated version of Rapra Review Report 119 published in 2000. This Rapra Review Report comprises a concise, expert review, supported by an extensive bibliography compiled from the Rapra Abstracts database on the topic of rubbers in contact with food. This bibliography provides useful additional information on this topical field.
This report provides an excellent, clearly written report on the state-of-the-art of food contact elastomers. In the UK, the Ministry of Agriculture Fisheries and Food (MAFF), industry and Rapra have combined forces to study the issues surrounding rubbers in contact with food. A survey has been carried out of the food processing industry to determine which rubber products come into contact with food, contact area, duration of contact and temperature of contact. The results of this survey are found in the report and a compilation of data tables on each food industry studied is included as an appendix. An additional indexed section containing several hundred abstracts from the Rapra Polymer Library database gives useful references for further reading.
Presents a comprehensive view of migration into food from a scientific point of view. Discusses the effects of migration, mathematical modelling, organoleptic assessment, plastics, metals, glass, paper and board, regenerated cellulose film, elastomers, methodology, special situations, and regulations. Written for food technologists, packaging technologists, manufacturers of packaging and other food contact materials, and regulatory professionals.
Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat.Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging.With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food. - Reviews worldwide regulation of food contact materials - Includes the latest developments in the analysis of food contact materials - Looks in detail at different food contact materials
Rubber analysis plays a vital part in ensuring that manufactured products are fit for purpose. This comprehensive, application-based book with up-to-date referencing covers all important applications and subject area associated with the analysis of rubber compounds and rubber products. Includes characterization of rubber polymers, rubber fumes, identification of extractables and leachables, as well as reverse engineering on compounded products.
In recent years there have been certain scare stories about the possible negative effects on human health from some of these materials. However, today, it is realised that it is often not the polymers themselves, but their monomers or the additives used that are responsible for these negative effects. And the reality is that a lot of polymers are used in medical applications without adverse effects on patients. Hence, the dividing line between whether something is toxic and harmful to health or not (and if it is, under what conditions) is a very critical issue and therefore, there needs to be a better understanding of these systems. This book presents the available information on the eternal triangle of plastics and rubber and health, to enable a better understanding of the facts.
Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety
Plastics have developed into the most important class of packaging materials. Their relative impermeability for substances from the surroundings has great influence on the shelf life and the quality of the packed goods. At the same time the interaction between the contents and the various components of the packaging plays a decisive role. This particular book is indispensable in the search for the optimal plastic packaging. It facilitates the estimation of the influence on the goods which come from the surroundings and from the packaging. The authors do not restrict themselves only to the description of the phenomena of diffusion or transport in theory, but they show what they mean for practical applications. Food represents the central theme as main area of application for plastic packaging. It can be considered to be the "model substance" and the findings are to be applied to many other products and systems. The main rules and regulations for food packaging of the European Community and the United States are presented in this book. Furthermore the authors emphasize the testing methods for proving the mass transport and the sensory check of the quality of the products.