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With the exception of foreign bodies, formerly food contact materials (FCM) were generally not considered a source of food safety concern. During the past decade several issues regarding FCM affected the food supply and caught the attention of industries, national bodies and of course consumers. But is it clear what an FCM is? The chapter presents different classifications of FCM depending on the type of contact, type of material and function. The potential hazards (physical, microbiological, chemical and allergen) associated with FCM and their risk factors are explained according to the type of material (e.g. wood, metal, plastic). The chapter also reviews the main standards used in the field (ISO 22000, BRCIoP and EN 15593) and gives an overview of the main regulations applicable. The chapter finishes with five case studies that bring the reader to reality in the management of FCM food safety.

Introduction: Kitchen sponges are most commonly used cleaning equipment. These sponges were heavily contaminated with the microorganisms which acts as a carrier of food borne diseases. It provides favourable conditions for the growth of bacteria and other microorganisms. It acts as a reservoir of pathogens and a vector of cross contamination. Proper sanitization techniques must be followed to avoid cross contamination. Aim: The aim of the study was to evaluate the microbial load in used kitchen dish wash scrubbers. Materials and Method: Twenty dish wash scrubbers were collected in a sterile disposable container. Moisture was removed by drying the scrubber. The procedures were conducted after 5 days. Measured the weight of the scrubber weighing 1 gram and soaked it in 500 ml of sterile saline for 30 minutes, agitated it and transferred 10 microliter to the media. And identified the organisms by the growth characters on the media for the possible pathogens. Result: From the growth characters the organisms identified were Coliform, Bacillus and Staphylococcus. Conclusion: This study showed that scrubbers were not clean and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which might be transferred from the overall kitchen environment to food contact surfaces and consequently cause food contamination.

Food contact surfaces (FCSs) include all surfaces that may come in contact with the food during production, processing, and packaging. Food processing industries encounter several challenges due to...

Chloropropanols such as 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) have drawn increasing attention due to their release from food contact paper and their potential carcinogenic effects. In this study, the effects were investigated of water extraction conditions on release of chloropropanols from food contact paper, and the extraction efficiencies of chloropropanols by water extract and migration method were compared. Cold water was found to be more severe than hot water for extraction of chloropropanols, with the highest water extraction value obtained at 23°C. Two hours of extraction was sufficient as the chloropropanols can be fully extracted from food contact paper within a short period of time. Increase of temperature in the range of 10°C-60°C had little impact on release of chloropropanols, however, the extraction of chloropropanols decreased when high temperatures (80°C or above) were applied due to volatilisation losses. Hence, attention should be paid when choosing extract conditions representing the worst-case scenario. The water extraction value using EN 645 method gives higher results compared to migration test described in GB 31604.1 and GB 5009.156, suggesting that the water extract method was probably more severe. For migration test, aqueous-based simulants were found to be more conservative than oil-based simulants, suggesting the conventional experiment conditions applicable for compliance test of chloropropanols migration can be simplified and optimised.

In recent years, caps with PVC-free gasket have been developed and produced in the preserved food sector and they have been gradually replacing PVC-based ones. This type of choice was dictated by the need to produce sustainable packaging from a health and environmental point of view, even in the case of this type of closure. The study dealt with two type of caps, coded “A” and “B”, with two type of PVC-free gaskets, which differ in composition and application technology. In particular, the objective of this work was to study the behaviour of these new gaskets applied to metal caps intended for packaging preserved food, both in terms of suitability for food contact and from a technological standpoint. The gaskets were primarily characterized from a chemical–physical and mechanical point of view; overall migration and ad hoc methods for the determination of the specific migration of the substances present in their formulation were set up. In parallel, the technological suitability, related to the sealing parameters of the caps applied to the glass jars and the tightness of the packs, were evaluated. About food contact compliance, both caps, comply with the Union guidelines on Regulation (UE) n. 10/2011 on overall and specific migration. From the technological point of view, for gasket coded “A”, critical issues, the vacuum seal and, therefore, the tightness of the packages were highlighted.

Listeria monocytogenes is a causative agent of foodborne listeriosis which causes a high rate of hospitalisation (>90%) and death (20-30%) worldwide. Due to its ubiquitous nature and high resistance to a stressful environment, L. monocytogenes is able to multiply to a threatening level during food processing, distribution and storage, which then causes an immense case of foodborne disease outbreak. Hence, the control of L. monocytogenes is required at all stages in the food chain to prevent its occurrence in the final product. The present study aimed to determine the prevalence of L. monocytogenes in food as well as food contact surfaces from food processing plants and food service premises located in Perak, Malaysia. A total number of 170 food samples, including raw, minimally processed, processed and ready-to-eat food, as well as 152 samples from surfaces, including food-contact and non-food-contact, were collected and isolated on culture, and confirmation was done using polymerase chain reaction (PCR). A total of 26 food samples (15.29%) were positive for L. monocytogenes, with the highest prevalence found in processed and minimally processed food at 33.33% and 31.25%, respectively; following by raw and ready-to-eat food at 26.32% and 4.26% respectively. On the other hand, a higher prevalence of L. monocytogenes was detected from food-contact surfaces at 11.83% compared to non-food contact surfaces at 6.78%. These findings demonstrated the potential risk of contamination by L. monocytogenes in food and it might be due to the exposure of the bacteria on food processing surfaces. Thus, regular surveillance and strict assessment should be conducted by the local authorities to ensure the safety of the food consumption for residents in Perak.

Illness as the result of ingesting bacterially contaminated foodstuffs represents a significant annual loss of human quality of life and economic impact globally. Significant research investment has recently been made in developing new materials that can be used to construct food contacting tools and surfaces that might minimize the risk of cross-contamination of bacteria from one food item to another. This is done to mitigate the spread of bacterial contamination and resultant foodborne illness. Internet-based literature search tools such as Web of Science, Google Scholar, and Scopus were utilized to investigate publishing trends within the last 10 years related to the development of antimicrobial and antifouling surfaces with potential use in food processing applications. Technologies investigated were categorized into four major groups: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, superhydrophobic antifouling coatings, and repulsion-based antifouling coatings. The advantages for each group and technical challenges remaining before wide-scale implementation were compared. A diverse array of emerging antimicrobial and antifouling technologies were identified, designed to suit a wide range of food contact applications. Although each poses distinct and promising advantages, significant further research investment will likely be required to reliably produce effective materials economically and safely enough to equip large-scale operations such as farms, food processing facilities, and kitchens.

To determine the occurrence of mineral oil hydrocarbons (MOH) in food contact papers in China, and to investigate the potential sources of MOH contamination, a total of 159 food contact papers and raw materials were analysed by off-line solid-phase extraction-gas chromatography flame ionisation detection (SPE-GC-FID) and a GC-MS method. The migration of MOH from food contact papers into Tenax, olive oil or 50% ethanol under the worst foreseeable conditions of use was determined. The results indicated that the occurrence of MOH in China is of a potential health risk concerning the migration of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) which were detected in 82.6% and 50.4% of samples, respectively. Migration of MOSH from 47.9% of samples was higher than 2 mg/kg and migration of MOAH from 32.2% samples exceeded 0.5 mg/kg in case of the worst foreseeable condition of use. The highest mean migration of MOSH and MOAH were found in packaging papers for long-term storage (more than 6 months), with mean migration of 91.2 mg/kg and 1.4 mg/kg, respectively. Migration of MOH from printed paper was considerably higher than that of unprinted paper, validating previous findings that the printing ink is the predominant source of MOH contamination in food contact papers. Migration of MOH from paper bowls used for packing instant noodles was relatively low, suggesting the internal hollow layer may be acting as a functional barrier that could block the transfer of MOH (up to C28) through the gas phrase, even though the outer layer was made from recycled paper. High concentrations of MOSH and MOAH were also detected in de-foamers, adhesives and rosin sizing agents, indicating that the MOH contamination caused by the use of raw materials and additives should also be taken into consideration.

Frequent food poisoning and food-borne diseases outbreaking in recent years have caused people to attach great attention to food safety, especially the food contact materials that are essential in the food industrial chains and daily lives, ensuring their clean sanitation are of great importance in blocking microbial contamination and spread of food-borne pathogens. Stainless steel (SS) is one of the most accepted and widely used food contact material, and the Cu-bearing SS possesses excellent antibacterial performance and maintains the original mechanical properties of SS, maybe making it a better substitute for the conventional SS in the food area. Taking advantages of bactericidal and antifouling properties of Cu-bearing SS, this study simulated a variety of food contact scenarios, explored a new strategy for food preservation and food safety by using Cu-bearing SS as a food contact material. The results showed that the Cu-bearing SS could not only delay the spoilage of different foods by inhibiting the activity of microorganisms in foods, but also reduce the expressions of spoilage traits of bacteria as well as the formation of biofilms by quenching the quorum-sensing signals, and further creating a good bacteriostatic atmosphere for the contacted food and its surrounding environment. In addition, the remarkable antifouling property of Cu-bearing SS would give the material a self-cleaning feature for food applications, which can avoid secondary contamination of food as a source of contamination. This study well demonstrates that the Cu-bearing SS has broad application potentials and prospects in the food area.

The release of chromium, nickel, and manganese from knives stainless steel produced in Italy and People's Republic of China was investigated with the aim to check their quality and compliance with Italian Ministerial Decree 21.03.73, which is the most detailed text for the hygiene regulation of packaging, containers, and tools intended for food contact. Temperature effect on metal release is investigated in 18 sets of knives. Tests are performed by simulating discontinuous contact using a 3% glacial acetic acid solution in distilled water at 50°C and 100°C. Chromium, nickel, and manganese quantification is performed by total reflection X-Ray fluorescence. Chemical composition highlights low sulphur content, and most of them belong to the American Iron and Steel Institute (AISI) 420 type A stainless steel group. Tests performed at 100°C revealed higher concentration of released metals. Only three knives tested at 100°C exceed the limit of 100 µg L

Preventing ill food employees from spreading pathogens to food and food contact surfaces remains an important objective of retail food safety policy in the United States. Since 2005, the U.S. Food and Drug Administration (FDA) has recommended food establishments implement employee health policies that include requirements for the exclusion or restriction of ill food employees and reporting, to the person in charge, symptoms or diagnosis of certain diseases transmitted by food. However, the incorporation of this recommendation has not been widely studied. The purpose of this exploratory study was to assess the presence and prevalence of employee health policies at fast-food and full-service restaurants in the United States. More than 50% of fast-food and full-service restaurants were found to have nonexistent employee health policies for each of the five recommended components specified in the FDA Food Code. Results showed 17.41% of fast-food restaurants and 12.88% of full-service restaurants had all five recommended components. Moreover, most restaurants with all five recommended employee health policy components were part of a multiple-unit operation and were found to have more developed food safety management systems than restaurants with none of the recommended components. Further attention and research into the impediments associated with developing and implementing employee health policies in restaurants is warranted. HIGHLIGHTS

Biofilms are multicellular communities of microorganisms held together by a self-produced extracellular matrix, which contribute to hygiene problems in the food and medical fields. Both spoilage and pathogenic bacteria that grow in the complex structure of biofilm are more resistant to harsh environmental conditions and conventional antimicrobial agents. Therefore, it is important to develop eco-friendly preventive methodologies to eliminate biofilms from foods and food contact equipment. The present paper gives an overview of the current physical methods for biofilm control and removal. Current physical strategies adopted for the anti-biofilm treatment mainly focused on use of ultrasound power, electric or magnetic field, plasma, and irradiation. Furthermore, the mechanisms of anti-biofilm action and application of different physical methods are discussed. Physical strategies make it possible to combat biofilm without the use of biocidal agents. The remarkable microbiocidal properties of physical strategies are promising tools for antimicrobial applications.

Phthalates are esters of phthalic acid used in a broad array of consumer products and food contact surfaces. Phthalates are known endocrine disruptors and oxidant stressors, and exposure has been associated with premature birth, asthma, obesity, insulin resistance and endometriosis. Though many industrializing countries are known to manufacture phthalates, few studies have examined exposure to phthalates in this context, let alone in rural communities where phthalate-containing products are widely used. We evaluated the presence of 16 phthalate metabolites in third trimester pregnant women in three rural communities near the largest lake in Mexico, Lake Chapala, by liquid chromatography coupled to tandem mass spectrometry in 90 urine samples. Phthalate metabolites were found in all samples, where the highest concentration was 1830 ng/mL in mono-ethyl phthalate (mEP), and it was present in 98.9% of all samples. These findings suggest the need for further research on the effect of endocrine disrupting chemicals in developing countries, and public health guidance on opportunities for prevention.

Microbial contamination in chicken meat is caused by unsanitary practices during slaughtering in poultry slaughtering house. Poultry slaughtering house need to apply Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) system to produce the standard microbial requirements of meat. This study was aimed to evaluate the implementation of GMP and SSOP and categorize 30 slaughtering houses located in Bogor. Observation was carried out in 4 modern slaughtering houses (RPH-U) and 26 traditional slaughtering houses (TPH-U). Parameter evaluation was determined based on the Indonesian national standard SNI 01-6160-1999 and the veterinary control certificates which consisted of eight aspects of GMP and six aspects of SSOP. The categorization was clustered in five levels. The results showed that modern slaughtering houses were categorized into 1st and 2nd level, whilst traditional slaughtering houses were categorized into 2nd and 3rd level. The highest incompliance of GMP in modern slaughtering house was the waste treatment aspect (31%) and in traditional slaughtering house was the cold storage presence aspect (95%). The highest incompliance of SSOP in modern slaughtering house was the sanitation facilities and avoiding cross-contamination aspect (21%) and in traditional slaughtering house was the cleanliness of food contact surface aspect (97%). There are some recommendations for improvement the fulfillment of GMP and SSOP aspects based on the critical parameters. Keywords: chicken meat, Good Manufacturing Practice, modern slaughteringhouse, Sanitation Standard Operating Procedure, standard slaughteringhouses

Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.

The goal of this research was to evaluate the efficacy of a novel rechargeable nonleaching polycationic N-halamine coating applied to stainless steel food contact surfaces to reduce Listeria monocytogenes contamination on ready-to-eat (RTE) foods. Four L. monocytogenes strains were inoculated onto the charged (C; chlorine activated) or noncharged (NC) N-halamine-coated steel coupon surfaces that were either intact or scratched. After inoculation, test surfaces were incubated at 2, 10, and 25°C for 0, 48, and 72 h. L. monocytogenes transfer from coated adulterated surfaces to RTE meat (beef sausages and roast beef) was also tested at 2°C. L. monocytogenes on both intact-C and scratched-C surfaces was significantly reduced at all temperatures; however, in the presence of organic material, these coatings were more effective for reducing L. monocytogenes at 2 and 10°C than at 25°C (P < 0.05). In contrast, on NC intact and scratched surfaces, reduction at 25°C increased (P < 0.05), decreasing the difference in L. monocytogenes levels between charged and noncharged intact and scratched surfaces at this temperature. Overall, greater L. monocytogenes reduction was achieved on intact-C and scratched-C (4.1 ± 0.19 log CFU/cm2) than on intact-NC and scratched-NC (2.3 ± 0.19 log CFU/cm2) surfaces at all temperatures (P < 0.05). The combination of surface condition and chlorine with coupons exposed for 2 h at 2°C in the presence of an organic load (50% meat purge) did not significantly affect the bactericidal efficacy of the N-halamine coating. Regarding transfer to RTE meat, an overall 3.7-log reduction in L. monocytogenes was observed in sausages and roast beef. These findings suggest that a novel rechargeable N-halamine coating on stainless steel surfaces can inactivate L. monocytogenes. HIGHLIGHTS

Making and sharing food plays an essential role in foreign domestic helpers’ work and leisure life. However, this has seldom been addressed in the voluminous migrant domestic helper literature. In ...

Mineral oil hydrocarbons (MOH) are widely used in the food industry for applications such as printing inks, additives, adhesives, and processing aids for food additives. Recently, the migration of MOH from food contact paper and board into foods has raised public health concerns. In this study, a total of 110 food contact paper and board samples, including baking and cooking paper (23), baking cups (28), food packaging bags (22), lunch boxes (8), party plates (26), and straws (3) were evaluated to quantify the content and short-term migration levels of MOH. The MOH were separated into mineral oil saturated hydrocarbons (MOSH)/polyolefin oligomeric saturated hydrocarbons (POSH) and mineral oil aromatic hydrocarbons (MOAH) via a validated on-line liquid chromatography-gas chromatography-flame ionisation detection (LC-GC-FID) technique. The coating materials of the sample products comprised polyethylene, polypropylene, polyethylene terephthalate, and silicone. The effects of the coating materials on the content and migration of MOH/POSH were evaluated. Quantitative analysis of the MOH in the samples showed that the MOSH/POSH and MOAH content varied widely, ranging from 16 to 5626 mg kg

Worldwide, around 600 million people are affected by foodborne illnesses each year which highlights the importance of food safety. It is important to ensure the cleanliness of the working surfaces in food processing facilities. Stainless steel is widely used in the food industry as a food contact surface. Endowing stainless steel with a potent rechargeable antibacterial function offers the prospect of a reusable and clean surface. In this study, a “clickable” coating for stainless steel was developed. Quaternized azido-hydantoin (C1), quaternary ammonium compound (C2) and azido-hydantoin (C3) were bonded to stainless steel primed with the “clickable” coating to yield three samples: SSMC1, SSMC2 and SSMC3, respectively. The coating was stable during the chlorination process which was used to convert the immobilized C1 and C3 to their N-chloramine counterparts (SSMC1-Cl and SSMC3-Cl respectively). It was shown that SSMC1-Cl had the best antibacterial activity, with 100% reduction of E. coli and S. aureus af...

Recycled paperboard contains hundreds of non-evaluated or even unidentified substances that could endanger human health if they turn out to be highly toxic. It seems as unrealistic to evaluate each of them as it is to phase out the use of the problematic ones or sort out the papers and boards introducing them into the recyclate. Therefore, measures should be taken that generally reduce migration into food, such as functional barriers or functional sorbents. A general approach is used for the recycling of plastics, particularly poly(ethylene terephthalate), PET: as not every potential contaminant can be regulated, a pragmatic approach is applied, for PET mainly on the required decontamination efficiency. Criteria are required on the required efficacy of the measures to be taken. Recycled paperboard is used for various types of food contact: mostly contact is through the gas phase (evaporation and recondensation), often indirect through other layers (e.g. internal bags or for transport boxes), seldom in wetting contact. Numerous factors have to be considered. For typical folding boxes and at least strongly dominating gas phase contact, it was proposed that no more than 1% of each contaminant in the recycled paperboard should enter the food. The efficiency of the measures required to comply with this criterion depends on the application. The three main measures are reviewed with regard to this criterion: (i) internal bags with an incorporated functional barrier (successfully used for some time), (ii) a barrier layer on the internal wall of the box (for which the design of the closures might be most critical) and (iii) functional sorbents added to the paperboard (for which the sorbent capacity is critical). For transport boxes, commonly of corrugated board (quantitatively the most important use of recycled paperboard in food contact), an adjusted or different criterion is needed.

Pasteurization is commonly used to kill microorganisms during dairy product production. UV light/radiations act in such a way that they neutralize harmful microorganisms like bacteria, viruses and fungi. UV light is one of the most important and rising non-thermal technologies of food processing that can be used in producing a wide range of food products with extended shelf-life, protection from any harmful microorganisms and a highly nourished quality of food. UV application reduces disease transmission. There are various applications of UV light in market milk like the disinfection of air, water, food contact surfaces and packaging materials. In this chapter, the efficacy and application of UV light treatment on dairy products and market milk are highlighted. Principle, sources of UV light, benefits, applications and efficacy of UV light for future adaption in the dairy industry are discussed here.

Microbiological contamination of food during preparation and storage is a risk factor in institutional kitchens. In this Belgian study, hygiene practices in 40 institutional kitchens from four public sectors (10 hospitals, 10 schools, 10 retirement homes, and 10 child care centers) were evaluated to determine whether differences in these practices exist between these sectors. Contamination levels were also analyzed at several critical contact points. A data collection instrument and microbiological analysis of hand contact surfaces, food contact surfaces, and kitchen utensils were used. Hand washing resulted in only a slight reduction in total aerobic bacteria counts (TACs), and all microorganisms evaluated except E. coli were still present at countable levels. Enterobacteriaceae were found on one-third of the cleaned cutting boards. Cleaned work surfaces had the highest average TAC of all cleaned surfaces. Only slight improvements in TACs and Enterobacteriaceae and B. cereus counts were observed between used and cleaned work surfaces. The results from the data collection instrument revealed that child care centers had the lowest hygiene scores, whereas the other three sectors were fairly similar, with hospitals scoring highest. The low hygiene score for the child care centers was verified by comparing the results for cleaned surfaces among the sectors. The average TAC on surfaces was highest for child care centers and lowest for hospitals. Child care centers also had the second highest total mean counts and the highest number of total surface samples positive for Enterobacteriaceae. The highest number of surface samples positive for Staphylococcus aureus was also found in child care centers. This study highlights some areas of concern for hygiene improvement in institutional kitchens, differences between public sectors, and similarities in conclusions about hygiene based on the scores from the survey instrument and the results of the microbiological analyses.

Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real-world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.

The objective of this study was to compare the inactivation efficacy of saturated steam (SS) and superheated steam (SHS) on Staphylococcus aureus biofilms on food contact surfaces, including type 304 stainless steel coupons with No. 4 finish (STS No. 4), type 304 stainless steel coupons with 2B finish (STS 2B), high-density polyethylene (HDPE), and polypropylene (PP). In addition, the effects of the surface characteristics on the inactivation efficacy were evaluated. Biofilms were formed on each food contact coupon surface using a three-strain cocktail of S. aureus. Five-day-old biofilms on STS No. 4, STS 2B, HDPE, and PP coupons were treated with SS at 100°C and SHS at 125 and 150°C for 2, 4, 7, 10, 15, and 20 s. Among all coupon types, SHS was more effective than SS in inactivating the S. aureus biofilms. S. aureus biofilms on steel coupons were more susceptible to most SS and SHS treatments than the biofilms on plastic coupons. S. aureus biofilms on HDPE and PP coupons were reduced by 4.00 and 5.22 log CFU per coupon, respectively, after SS treatment (100°C) for 20 s. SS treatment for 20 s reduced the amount of S. aureus biofilm on STS No. 4 and STS 2B coupons to below the detection limit. With SHS treatment (150°C), S. aureus biofilms on HDPE and PP needed 15 s to be inactivated to below the detection limit, while steel coupons only needed 10 s. The results of this study suggest that SHS treatment has potential as a biofilm control intervention for the food industry.

A major challenge in the safety assessment of food contact materials (FCM) is the evaluation of unknown non-intentionally added substances (NIAS). Even though consumer exposure levels may be quantitatively low, these substances are considered to be of high toxicological concern if they act as DNA reactive mutagens. From a safety assessment perspective, it is therefore important to detect their presence in FCM migrates. The present study applied the Ames MPF assay to assess the mutagenicity of migrates obtained from 30 food contact material samples out of 3 categories: plastics, composite materials and coatings. As a food simulant, 95% ethanol (EtOH) had a superior performance to less volatile simulants when evaluating recovery rates of representative model substances in different volatility categories. To monitor possible interference of the FCM matrix with Ames MPF results, migrates were spiked with reference substances and recovery rates were established. Out of 30 samples tested, two caused significant inhibition of revertant formation in the presence of the spiking control. Overall detection limits of the applied test method were estimated by determination of the lowest effective concentrations (LEC) for 10 Ames-positive substances. Even though the current limits of detection are not sufficient to entirely fulfil regulatory and safety requirements, three out of 30 FCMs showed evidence of dose-dependent effects in the Ames MPF assay. Overall, the data obtained supported the relevance of testing FCM migrates for DNA reactive contaminants and showed the value of the Ames MPF assay for the safety assessment of FCMs.

One of the main problems in the food industry is the formation of biofilms on food contact surfaces. These bacterial communities show high resistance against the commonly used disinfectants, which makes them difficult to eradicate causing economic losses and threatening the quality of the products and the health of consumers. Several studies have reported the use of atmospheric pressure plasma technologies to provide antibacterial properties to a wide range of materials through the deposition of coatings that either avoid the initial attachment of bacteria to the surface or kill the attached bacteria before the mature biofilm is formed. These technologies avoid the use of extreme pressures and temperatures during the deposition process, thus preserving the properties of the substrate, which makes them interesting for their potential application in the production of anti-biofilm food contact materials. This paper reviews different approaches that use atmospheric pressure plasma technologies to combat bacterial colonization and biofilm formation on materials of relevance for the food industry. Three types of approaches are identified and their suitability in the food industry is discussed.

A guarantee for clean and safe food could be achieved when the standards of food hygiene at each preparation process and cooking practices are monitored and measured accordingly. This research examines the effectiveness of a self-regulatory practice in non-commercial residential establishments. The level of hygiene of cleaned food surface contacts was analysed through swab analysis. After a 24 hours incubation, the RIDA® count plates identified light blue colonies as total coliforms, demonstrating the existence of contamination across the majority of the selected food contact surfaces. This research, therefore, strongly encourage the application of a simple scientific tool to ensure accuracy and efficiency in the measurement of hygiene and sanitisation as it could affect the quality of life of the consumers. Keywords: consumer quality of life; food hygiene; food surface contact; food handler; the on-site premise eISSN 2398-4279 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ajqol.v4i16.192

The microbial quality of food contact surfaces in the food preparation facilities is an indication of their hygiene status. The objective of this study was to assess the hygiene status and the incidence of pathogens of food contact surfaces in the food preparation facilities of schools offering school feeding programs in the Mpumalanga Province, South Africa. 192 swab samples were collected by swabbing 100 cm2 areas of food contact surfaces in the food preparation facilities of randomly selected schools. Only 16.2% of the food contact surfaces had satisfactory hygiene status in which the surface aerobic colony counts were less than 2 log cfu/cm2. Only 3% and 6% of the benchtop and dry storage surfaces respectively had a satisfactory hygiene status. Listeria monocytogenes and Staphylococcus aureus were the most detected pathogen on food contact surfaces with 53.1% and 25.5% incidences. There was a strong significant positive correlation between the occurrence of L. monocytogenes on dry storage surfaces and benchtop (rho = 0.539**, p = 0.01), cutting board (rho = 0.541**, p = 0.01), refrigerator handle (rho = 0.420*, p = 0.05), and sink faucet (rho = 0.498**, p = 0.01) surfaces. The Bacillus species was generally detected the most from aerobic growth isolates of food contact sources, among which Bacillus subtilis was the most abundant species identified. Most of the food contact surfaces in the food preparation facilities of schools offering school feeding programs were of unsatisfactory hygiene status and constituted a food safety risk to schoolchildren consuming meals at school.

Food-borne diseases cause approximately 9.4 million illnesses each year in the United States, while globally, these diseases cause approximately 600 million cases of illness and [approximately] 420,000 deaths. Food contact surfaces, such as food packaging materials, food processing equipment surfaces, utensils, etc., are often responsible for the contamination of food with a variety of pathogens, including bacteria. To prevent such pathogens from contaminating edible goods, antimicrobial coatings can be applied on food contact surfaces. However, the global legal framework surrounding coatings for food contact surfaces necessitates that, in order to reach their full potential and application at food processing facilities, these coatings must not only exhibit the ability to kill bacteria, but must also demonstrate mechanical resistance to withstand external stressors, particularly those due to typical equipment sanitization procedures. In the present work, we describe our approach to designing, synthesizing, and characterizing an antimicrobial coating for food contact surfaces, based on the existing legal framework governing these materials, having both antimicrobial activity and mechanical durability, both of which are necessary before antimicrobial materials will earn wide-spread acceptance and adoption by the food processing industry. We focus on photocatalytic antimicrobial coatings, specifically, titanium dioxide coatings, fabricated using the sol-gel method. We explore the relationships among porosity, pore architecture, photocatalytic activity, antimicrobial behavior, and mechanical durability (primarily hardness and elastic modulus) of titanium dioxide coatings. During this exploration, we first optimized the photocatalytic activity of the coatings. Then, we optimized the mechanical durability of the coatings via a sequential response surface methodology to identify synthesis parameters that would lead to coatings with the highest photocatalytic activity and balanced values of hardness and elastic modulus. Once these conditions were identified and validated, the resulting optimized coatings were fully characterized and tested against food-borne bacteria Escherichia coli O157:H7. The results show that it is possible to achieve coatings with both sufficient antimicrobial activity and mechanical durability to withstand typical food processing operating conditions. In the long term, the long-term impact of this work can be enumerated as follows: (1) Development and validation of advanced and innovative technologies for food processing, manufacturing, packaging and sanitation that improve food safety and food defense, (2) Development of effective interventions for reducing contaminants in foods, and (3) Development and validation of novel strategies for the effective control of persistent reservoirs of food-borne pathogens.

Polyesters labelled as bio-based or compostable are increasingly common among the 'bioplastics' in use as food contact materials (FCM). The knowledge of material composition is mandatory to predict potential leachable oligomers as well as to partly evaluate the correctness of the label 'bioplastic', which is used for promotional purposes. The composition of (bio)polyesters can be determined by alkaline hydrolysis of the entire material and subsequent analysis of the monomers via high-performance liquid chromatography with diode array detection and GC-MS detection. Thirty-three frequently used monomers (polycarboxylic acids, hydroxy carboxylic acids, polyols) including highly polar monomers such as lactic acid were analysed with detection limits below 10 g/kg of the material. Lactic acid enantiomer elucidation was performed using an enzyme assay. The content of non-hydrolysable residue was determined gravimetrically after hydrolysis, and the inorganic residue after washing. The composition of 12 polyesters mostly in food contact, labelled as bio-based or compostable and sampled from the market was elucidated recovering 92-101% of the total mass by summing up the determined monomers and non-polyester contents. Seven different monomers were detected in the 12 samples (up to four different monomers per sample), lactic acid being the most common (9 samples) with contents ranging from a minor component (about 11 mol%) up to the only monomer found in the material. The ratio of d- to l-lactic acid ranged from 0.3:99.7 to 4.7:95.3 (w/w). The non-hydrolysable (in)organic residue was quantified in amounts of up to 390 g/kg. Overall, the presented analytical protocol is a fundamental tool helping both to verify the appropriateness of labelling as biopolyesters as well as to predict potential leachables such as oligomers during an FCM risk assessment.

Salmonella contamination in a dry processing facility frequently requires removal methods that are nonaqueous. Removal of pathogens from food processing systems with a purge of uncontaminated dry food materials has been proposed; however, little is known with respect to efficacy. In this study, survival of Salmonella on inert contact surfaces and transfer of Salmonella from inert contact surfaces to low-moisture foods were evaluated. Six stainless steel and polymeric food contact material types, in bead form, were contaminated at 11 log CFU/mL and then stored at two temperatures, 25 and 4°C, for 6 months. Simultaneously, three dry food materials or ingredients were used to remove Salmonella from contaminated beads. Wheat flour, cornmeal, and NaCl (1 g each) were mechanically mixed with 3 beads of each material type. The rate of microbial transfer from contaminated beads to food materials was measured. Further experimentation using multiple transfers was applied on two representative beads types, 316 stainless steel and polypropylene, representing common surface contact materials used in processing equipment. Survival of Salmonella on beads depended on storage temperature, with longer survival (P0.05) at 4°C than at 25°C, but survival was not influenced by type of bead material. Transfer of Salmonella from stainless steel beads to flour was significantly greater (P0.05) than from plastic. Transfer rates from stainless steel to wheat flour, cornmeal, and NaCl were measured as -0.5713, -0.2592, and -1.4221 log CFU of Salmonella removed per cm2 per g of clean material used. Transfer rates from polypropylene to whole wheat flour, cornmeal, and NaCl were more than 10-fold lower at -0.0156, -0.0148, and -0.0129 log CFU of Salmonella removed per cm2 per g of clean material used. These results indicate that although material type may not influence Salmonella survival during storage, Salmonella is more easily removed from stainless steel than polypropylene.

A comprehensive review of the literature was performed on migration of substances from packaging materials into dry foods, specifically those with surfaces containing no free fats or oils. Historically, migration from food packaging to dry foods has been assumed to be minimal. However, several recent publications have reported concentrations of migrants into dry foods that are substantially higher than anticipated. The goal of this review is to provide a comprehensive summary of recent studies that examined migration to dry foods or dry food simulants, observe and assess common migrants, and report the highest migration values. Focusing on the packaging materials and migrants that exhibit the highest migration values, this review divided the studies into two categories: 1) analysis of food products in commercial packaging taken directly from grocery store shelves, and 2) analysis of food products and food simulants in contact with packaging or other material fortified with known quantities of a migrant. Discussions include the examination of migration testing methods, viability of different food simulants, and variables that affect migration behaviour. These include the physicochemical properties of both the migrant and food (i.e. volatility, molecular size, structure, food composition and particle size) and factors pertaining to the packaging material and the environment (i.e. temperature, humidity, and the presence of a secondary barrier). Information gaps and remaining questions are also identified and discussed.

The 2014 caramel apple listeriosis outbreak was traced back to cross-contamination between food contact surfaces (FCS) of equipment used for packing and fresh apples. For Washington state, the leading apple producer in the United States with 79% of its total production directed to the fresh market, managing the risk of apple contamination with Listeria monocytogenes within the packing environment is crucial. The objectives of this study were to determine the prevalence of Listeria spp. on FCS in Washington state apple packinghouses over two packing seasons and to identify those FCS types with the greatest likelihood to harbor Listeria spp. Five commercial apple packinghouses were visited quarterly over two consecutive year-long packing seasons. A range of 27 to 50 FCS were swabbed at each facility to detect Listeria spp. at two sample times, (i) postsanitation and (ii) in-process (3 h of packinghouse operation), following a modified protocol of the FDA’s Bacteriological Analytical Manual method. Among 2,988 samples tested, 4.6% (n = 136) were positive for Listeria spp. Wax coating was the unit operation from which Listeria spp. were most frequently isolated. The FCS that showed the greatest prevalence of Listeria spp. were polishing brushes, stainless steel dividers and brushes under fans/blowers, and dryer rollers. The prevalence of Listeria spp. on FCS increased throughout apple storage time. The results of this study will aid apple packers in controlling for contamination and harborage of L. monocytogenes and improving cleaning and practices for sanitation of the FCS on which Listeria spp. are the most prevalent. IMPORTANCE Since 2014, fresh apples have been linked to outbreaks and recalls associated with postharvest cross-contamination with the foodborne pathogen L. monocytogenes. These situations drive both public health burden and economic loss and underscore the need for continued scrutiny of packinghouse management to eliminate potential Listeria niches. This research assesses the prevalence of Listeria spp. on FCS in apple packinghouses and identifies those FCS most likely to harbor Listeria spp. Such findings are essential for the apple-packing industry striving to further understand and exhaustively mitigate the risk of contamination with L. monocytogenes to prevent future listeriosis outbreaks and recalls.

An exhaustive migration study of eight corks, made of ethylene–vinyl acetate, was carried out to identify any non-volatile and volatile compounds using an untargeted approach. The challenge associated with the structural elucidation of unknowns was undertaken using both ultra-high-performance liquid chromatography coupled to an ion-mobility separation quadrupole-time of flight mass spectrometer and gas chromatography mass spectrometry. A total of fifty compounds were observed to migrate from the corks, and among these additives such as antioxidants (Butyl 4-hydroxybenzoate, Irganox 1010, Irganox 1075, Irgafos 168 and BHT) or lubricants (EBO and octadecanamide, N,N'-1,2-ethanediylbis-) were identified. A high proportion (84%) of the detected compounds was non-intentionally added substances (NIAS), and included several cyclic oligomers with different chain sequences. NIAS, such as 2,6-bis(1,1-dimethylethyl)-4-ethyl and 7,9-ditert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione, break-down products, including hexa-, hepta- and nonadecanamide, N,N'-1,2-ethanediylbis-, and oxidation products were also identified. One cork was found to be unsuitable for use as a food contact material.

Background: Plastic containers are widely used to store and serve edibles. In the production of some types of plastic, chemicals such as bisphenol A (BPA) and bisphenol S (BPS) are used. These chemicals leach from the plastic containers into the edibles, get access into the biological systems, and cause a toxic impact on health. Aim: This cross-sectional survey was planned to assess the usage of food contact plastic and awareness regarding the health hazards of plastic chemicals and warning labels on plastic items among a sample population of Varanasi city. Materials and Methods: Data were collected by interviewing the 556 adult participants, using a prevalidated structured questionnaire. Chi-square test was used to test the association and P < 0.05 was considered as significant. Results: Most of the participants were found to be following routine practices during cooking and storage of edibles which may expose them to BPA and BPS through the gut. Although many participants were aware that plastic may contain some type of chemicals which may enter the human body and harm human health in some way, they lacked precise knowledge regarding warning label like “BPA free plastic” “plastic containing BPA” and “food grade plastic.” Furthermore, none of the participants could recognize the “resin identification codes” correctly. Conclusion: Most of the participants had only elementary awareness of health risk of plastic usage. A significant number of participants lacked crucial information that can help them to make healthy choices as a consumer and use safe alternatives of plastic.

A primary goal of modern cheese manufacturing is consistent product quality. One aspect of product quality that remains poorly understood is the variability of microbial subpopulations due to temporal or facility changes within cheese production environments. Therefore, our aim was to quantify this variability by measuring day-day and facility-facility changes in the cheese facility microbiome. In-process product (i.e., milk and cheese) and food-contact surfaces were sampled over the course of three production days at three cheese manufacturing facilities. Microbial communities were characterized using 16S rRNA metabarcoding and by plating on selective growth media. Each facility produced near-identical Cheddar cheese recipes on near-identical processing equipment during the time of sampling. Each facility also used a common pool ofLactococcusstarter cultures which were rotated daily as groups of 4–5 strains and selected independently at each facility. Diversity analysis revealed significant facility-facility and day-day differences at each sample location. Facility differences were greatest on the food contact surfaces (i.e., draining-matting conveyor belts), explaining between 25 and 41% of the variance. Conversely, daily differences within each facility explained a greater proportion of the variance in the milk (20% vs. 12%) and cheese (29% vs. 20%). Further investigation into the sources of these differences revealed the involvement of several industrially relevant bacteria, including lactobacilli, which play a central role in flavor and texture development during Cheddar cheese ripening. Additionally,Streptococcuswas found to contribute notably to differences observed in milk samples, whereasAcinetobacter,Streptococcus,Lactococcus,Exiguobacterium, and Enterobacteriaceae contributed notably to differences on the food contact surfaces. Facility differences in the cheese were overwhelmingly attributed to the rotation ofLactococcusstarter cultures, thus highlighting circumstances where daily microbial shifts could be misinterpreted and emphasizing the importance of repeated sampling over time. The outcomes of this work highlight the complexity of the cheese facility microbiome and demonstrate daily and facility-facility microbial variations which might impact cheese product quality.

Several food contact articles (FCAs) contaminated with unapproved brominated flame retardants (BFRs) purchased in the US market were analysed and subjected to migration tests. Migration tests were performed in food simulants (water, 3% acetic acid, 10% ethanol and 50% ethanol) and food (milk, coffee and chicken bouillon soup) to evaluate the BFRs mass transfer from the contaminated FCA. The BFRs studied, 2,4,6-tribromophenol (TBP), 3,3',5,5'-tetrabromobisphenol A (TBBPA), and 1,2,5,6,9,10-hexabromocyclododecane (HBCD) were analysed by UHPLC-MS/MS. The method validation parameters were r

Any food contact material (FCM) must be approved by the US FDA as being compliant with Title 21 of the Code of Federal regulations Parts 170-199, and/or obtain a non-objection letter through the Food Contact Notification Process, before being placed into the United States market. In the past years, several scientific articles identified FCM or more specifically, food contact articles (FCAs), which were contaminated with brominated flame retardants (BFRs) in the European Union. Prior research has suggested the source of BFR contamination was likely poorly recycled plastics containing waste electrical and electronic equipment (WEEE). We conducted a retail survey to evaluate the presence of BFR-contaminated reusable FCA in the US market. Using a Direct Analysis in Real Time ionisation High-Resolution Mass Spectrometry (DART-HRMS) screening technique and extraction gas chromatography-mass spectrometry (GC-MS) confirmation we were able to identify BFRs present in retail FCAs. Among non-targeted retail samples, 4 of 49 reusable FCAs contained 1-4 BFRs each. The identified BFRs, found in greatest estimated concentrations, were 2,4,6-tribromophenol (TBP), 3,3',5,5'-tetrabromobisphenol A (TBBPA), hexabromocyclododecane (HBCD), decabromodiphenylethane (DBDPE) and decabromodiphenylether (BDE-209). A second targeted FCA sampling (n = 28) confirmed these BFRs persisted in similar articles. Combined sample sets (n = 77) estimated DART false-positive/negative incidences of 5%4%, respectively, for BFR screening of FCAs. Because the presence of BFRs in some contaminated FCAs has been demonstrated and since these compounds are possible migrants into food, further studies are warranted. In order to estimate the potential exposure of the identified BFRs and conduct corresponding risk assessments, the next and logical step will be to study the mass transfer of BFRs from the contaminated FCM into food simulants and food.

The application of computational methods (repository or database design, screening, and molecular docking) in food safety is a relatively recent challenge. Docking/scoring techniques could be applied to a wide range of food safety problems. An important milestone for screening/docking approaches is the availability of a three-dimensional database to collect the huge amount of food contact chemicals to make possible testing these compounds otherwise unfeasible with traditional in vitro tests. In silico applications could be applied to predict the interaction between food contact chemicals and different receptors/targets involved in human diseases and/or to decipher their mechanism of binding. Another important purpose is the design of chemosensors for mycotoxins detection. The use of docking techniques as an alternative to animal tests is an emerging field and we will illustrate these concepts using recently published cases.

The regulatory assessment of endocrine disrupting chemicals (EDCs) is complex due to the lack of a standardized definition of EDCs and validated testing criteria. In spite of these challenges, there is growing scientific interest in EDCs which has resulted in the rapid expansion of published literature on endocrine disruption upon chemical exposure. Here, we explore how academic research leading to curated knowledgebases can inform current chemical regulations on EDCs. To this end, we present an updated knowledgebase, DEDuCT 2.0, containing 792 potential EDCs with supporting evidence from 2218 research articles. Thereafter, we study the distribution of potential EDCs across several chemical lists that reflect guidelines for use or regulations. Further, to understand the scale of possible exposure to the potential EDCs present in chemical lists, we compare them with high production volume chemicals. Notably, we find many potential EDCs are in use across various product categories such as ‘Food additives and Food contact materials’ and ‘Cosmetics and household products’. Several of these EDCs are also produced or manufactured in high volume across the world. Lastly, we illustrate using an example how diverse information in curated knowledgebases such as DEDuCT 2.0 can be helpful in the risk assessment of EDCs. In sum, we highlight the need to bridge the gap between academic and regulatory aspects of chemical safety, as a step towards the better management of environment and health hazards such as EDCs.

With its desirable water and oil resistant property, perfluorooctanic acid (PFOA) has been used as a key chemical in many consumer products and food contact articles (FCA), such as non-stick pans, oil-resistant food papers, carpets, textiles and paint. PFOA has been detected at noticeable levels in a wide range of environmental matrices. The present study investigated the safety of migration of PFOA at high temperature from non-stick cooking pans (125℃) and oil-resistant food papers (100℃) under simulated Chinese cooking conditions involving food oils and ionic seasonings (salts, soybean sauce, vinegar, tomato sauce). Results indicated that, in comparison with using oil alone, Chinese cooking using ionic seasonings in addition to oil would enhance migration of PFOA at a level up to 1.2 ng/dm^2 in cooking pans and 9.2 ng/dm^2 in food papers. Using a value of cumulative estimated daily intake of 6 ng/kg BW/day and the exposure scenario (food contact factor 155 g/dm^2, body weight 60 kg, intake rate 3 kg/head) set by the U.S. Food and Drug Administration, this study suggests a regulatory limit to be set for both cooking pans and food papers at 25 and 50 ng/dm^2 for PFOA, assuming a FCA consumption fraction of 0.8 and 0.4 for high and average consumers, respectively.

Copyright © 2020 The Authors. Food contact materials (FCMs) are used to make food contact articles (FCAs) that come into contact with food and beverages during, e.g., processing, storing, packaging, or consumption. FCMs/FCAs can cause chemical contamination of food when migration of their chemical constituents (known as food contact chemicals, FCCs) occurs. Some FCCs are known to be hazardous. However, the total extent of exposure to FCCs, as well as their health and environmental effects, remain unknown, because information on chemical structures, use patterns, migration potential, and health effects of FCCs is often absent or scattered across multiple sources. Therefore, we initiated a research project to systematically collect, analyze, and publicly share information on FCCs. As a first step, we compiled a database of intentionally added food contact chemicals (FCCdb), presented here. The FCCdb lists 12′285 substances that could possibly be used worldwide to make FCMs/FCAs, identified based on 67 FCC lists from publicly available sources, such as regulatory lists and industry inventories. We further explored FCCdb chemicals’ hazards using several authoritative sources of hazard information, including (i) classifications for health and environmental hazards under the globally harmonized system for classification and labeling of chemicals (GHS), (ii) the identification of chemicals of concern due to endocrine disruption or persistence related hazards, and (iii) the inclusion on selected EU- or US-relevant regulatory lists of hazardous chemicals. This analysis prioritized 608 hazardous FCCs for further assessment and substitution in FCMs/FCAs. Evaluation based on non-authoritative, predictive hazard data (e.g., by in silico modeling or literature analysis) highlighted an additional 1411 FCCdb substances that could thus present similar levels of concern, but have not been officially classified so far. Lastly, for over a quarter of all FCCdb chemicals no hazard information could be found in the sources consulted, revealing a significant data gap and research need. MAVA Foundation; Valery Foundation

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) was requested by the European Commission to review the substances for which a Specific Migration Limit (SML) is not assigned in Regulation (EU) No 10/2011. These substances had been covered by the Generic SML of 60 mg/kg food, but with Regulation (EU) 2016/1416 it was removed, necessitating their re‐examination. EFSA was requested to identify those substances requiring an SML to ensure the authorisation is sufficiently protective to health, grouping them in high, medium and low priority to serve as the basis for future re‐evaluations of individual substances. The CEP Panel established a stepwise procedure. This took into account existing hazard assessments for each substance on carcinogenicity/mutagenicity/reprotoxicity (CMR), bioaccumulation and endocrine disruptor (ED) properties along with the use of in silico generated predictions on genotoxicity. Molecular weights and boiling points were considered with regard to their effect on potential consumer exposure. This prioritisation procedure was applied to a total of 451 substances, from which 78 substances were eliminated at the outset, as they had previously been evaluated by EFSA as food contact substances. For 89 substances, the Panel concluded that a migration limit should not be needed. These are in the lists 0 and 1 of the Scientific Committee for Food (SCF), defined as substances for which an Acceptable Daily Intake (ADI) does not need to be established, along with substances that are controlled by existing restrictions and/or generic limits. Of the remaining 284 substances, 179 were placed into the low priority group, 102 were placed into the medium priority group and 3 were placed into the high priority group, i.e. salicylic acid (FCM No 121), styrene (FCM No 193) and lauric acid, vinyl ester (FCM No 436).

The volatile methylisiloxanes (VMSs) D4, D5 and D6 have been included in the Candidate List of Substance of Very High Concern (SVHC) by European Chemicals Agency (ECHA) in June 2018. In response to the concerns from the recent SVHC, this study presents three pretreatment methods including purge and trap (P&T), solid-phase microextraction (SPME) and ultrasound-assisted solvent extraction (UASE) combined respectively with gas chromatography-mass spectrometry (GC-MS), for detection of 9 VMSs in food-contact silicone rubber products. Under their optimal operation conditions, three methods were validated. Compared with SPME-GC-MS and UASE-GC-MS, P&T-GC-MS method showed the lower method detection limits (8.40 × 10−4–1.95 × 10−3 mg/kg), the higher recoveries (91.05%–97.48%) and the good %RSD (7.6–11.9%). Considering to be of sensitivity, accuracy, stability, fully-automatic and solvent-free operation, P&T-GC-MS method was finally applied to quantify 9 VMSs in 56 commercial food-contact silicone rubber products. The results showed that 8 VMSs were found and their total contents varied from 17.97 mg/kg to 645.27 mg/kg in the 28 silicone rubber teats, meanwhile, D3, D4, D5 and D6 were detected and their total contents varied from 5.80 mg/kg to 1.45 × 103 mg/kg in the 28 pieces of silicone rubber bakeware.

The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.

The compositional characterization of single-use plastics (SUPs), often advertised as biodegradable (B) and oxo-biodegradable (OB), is an important step towards plastic pollution mitigation through the formulation of appropriate (re) use and disposal strategies. We present here the very first study to screen daily SUPs in Mexico through comprehensive characterizations of 33 randomly collected samples (B and OB) of high consumption, with or without food contact, from the markets (n = 80), bakeries (n = 5), pharmacies (n = 5) and near public transportation systems (n = 2) across 16 municipalities of Mexico City, using the polymer composition, metal contents and thermal properties. These SUPs are composed of 85% high-density polyethylene and 15% low-density polyethylene, with significant inorganic additives, and all of them show variable thermal degradation behavior. Among the twenty five different metals identified, most of the SUPs exceed the standard international norms (94/62/EC; EN 13432; 2016/1416; ASTM D6400–04) for Cu, Cr, Mo, Zn, Fe and Pb with the maximum concentrations of 1898 mg/kg, 1586 mg/kg, 95 mg/kg, 1492 mg/kg, 1900 mg/kg and 7528 mg/kg, respectively. Our findings uncovered that the collected SUPs from Mexico City did not have the suitable physicochemical characteristics and they might end up adding to the exponentially growing solid waste in the immediate future. Hence, we recommend the implementation of strict norms to certify the SUPs.