Migration of plasticizers from the gaskets of lids into oily food in glass jars: a European enforcement campaign

McCombie, Gregor; Harling-Vollmer, A.; Morandini, Maria; Schmäschke, Gabriele; Pechstein, Sylvia; Altkofer, Werner; Biedermann, Maurus; Biedermann-Brem, Sandra; Zurfluh, Michael; Sutter, Gaby; Landis, Matthias; Grob, Koni

doi:10.1007/s00217-012-1739-2

Cited by 20 publications

(17 citation statements)

References 17 publications

(22 reference statements)

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“…Details of the samples are given in Table . These were the exact same samples as were purchased and sent for analysis in the enforcement campaign …”

Section: Methodsmentioning

confidence: 99%

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Use of atmospheric pressure solids analysis probe time‐of‐flight mass spectrometry to screen for plasticisers in gaskets used in contact with foods

Driffield

Bradley

Castle

et al. 2015

Rapid Comm Mass Spectrometry

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“…Details of the samples are given in Table . These were the exact same samples as were purchased and sent for analysis in the enforcement campaign …”

Section: Methodsmentioning

confidence: 99%

“…In 2012 the results from a Joint European Enforcement Campaign were reported, looking at the composition of plasticisers in gaskets and migration of plasticisers from gaskets of lids into oily foods in glass jars . A total of 308 samples from 21 European countries were tested.…”

mentioning

confidence: 99%

Use of atmospheric pressure solids analysis probe time‐of‐flight mass spectrometry to screen for plasticisers in gaskets used in contact with foods

Driffield

Bradley

Castle

et al. 2015

Rapid Comm Mass Spectrometry

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“…Previous studies have shown that ESBO migration represents a serious long-lasting problem (Hammarling et al 1998;Fantoni & Simoneau 2003;Ežerskis et al 2007;Pedersen et al 2008;Bueno-Ferrer et al 2010;McCombie et al 2012McCombie et al , 2015. The producers were unable to deliver lids for oily foods respecting the existing legal limits (Grob & Marmiroli 2009).…”

Section: Introductionmentioning

confidence: 92%

“…Except ESBO, gaskets contained also the considerable amount of polyadipates and minor amount of acetyl tributyl citrate (ATBC), dibutyl sebacate (DBS) and acetylated mono-and diglycerides of fatty acids. The development in lid manufacturing and previous studies indicated that gasket (PVC) plasticised with highly viscous polyadipates diluted with plasticisers of relatively low viscosity or naturally based plasticisers from renewable resources could be the promising alternative to produce metal closures with PVC gaskets complying with the legal limits in oily foods Biedermann, Fiselier, Marmiroli, et al 2008;Vieira et al 2011;McCombie et al 2012;Coltro et al 2014). Other plasticisers were not found in the tested gaskets.…”

Section: Testing Of Esbo Migration From the Lid Into Olive Oil At Varmentioning

confidence: 98%

“…Lids seal against the glass rim with gaskets frequently consisting of plasticised polyvinyl chloride (PVC) Biedermann, Fiselier, Marmiroli, et al 2008). The plasticisers contained in gaskets, nowadays especially epoxidised soybean oil (ESBO) and polyadipates, may be the cause of non-compliant products due to exceedance of migration limits (Graubardt et al 2009b;McCombie et al 2012McCombie et al , 2015. Commonly used lids (Ø 50-80 mm) contain approximately 1 g of gasket material, of which typically 250-350 mg are in direct contact with food, i.e.…”

Section: Introductionmentioning

confidence: 99%

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Migration of epoxidised soybean oil from PVC gaskets of commercial lids: simulation of migration under various conditions and screening of food products from Czech markets

Hanušová

Vrbík

Rajchl³

et al. 2015

Food Additives & Contaminants: Part A

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Previous studies have shown that a large number of polyvinylchloride (PVC) lid gaskets exceed the existing migration limits for epoxidised soybean oil (ESBO) and correct prediction of ESBO release into food therefore appears to be a difficult issue. ESBO migration from PVC gaskets of metal closures into food simulants and food products from the Czech market is evaluated during a survey in 2009 and subsequently one in 2012 to assess progress in lid manufacturing and official testing conditions. ESBO migration from lids into various food simulants was studied at various temperatures (25, 40 and 60°C) during storage times up to 12 months. ESBO released into food simulants or food products was transmethylated, derivatised and analysed by GC-MS. The levels of ESBO migration in foodstuffs in 2012 exceeded the specific migration limit (SML) in fewer products in comparison with the previous survey. However, most of the products were analysed at a time far from the expiry date and exceedance of the SML at the end of the product shelf life is not therefore excluded. More severe test conditions (60°C for 10 days) for specific migration given by the current European Union legislation (Regulation (EU) No. 10/2011) still seem to be insufficient for the simulation of ESBO migration during long-term storage.

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Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

Brühl

Weißhaar

Matthäus

2015

Euro J Lipid Sci & Tech

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The occurrence of monoepoxy fatty acids in used frying oils and in other common foods has been determined. Monoepoxy fatty acids with trans-9,10-and cis-9,10-epoxystearate and trans-12,13-, trans-9,10-, cis-12,13-and cis-9,10-epoxyoctadecenoate were found at average levels of 3.7 g/kg in used frying fats and oils, but also at about 2 g/kg in the fat fraction of chocolate. They were also detected in pumpkin seed, sweet almond, groundnut, sunflower, and olive oils at average levels of 3.4, 1.7, 1.4, 1.0, and 0.2 g/kg, respectively. Their formation during heating at 175°C was observed for sunflower, rapeseed, soybean, and linseed oil and compared with the increase of polar compounds and polymerized triacylglycerols as other important quality indicators for frying oils. During heating for 16 h, the level of monoepoxy fatty acids increased to about 30, 18, 8, and 4 g/kg for olive, sunflower, linseed, and rapeseed oils, respectively. The influence of the heating temperature was surveyed for refined soybean oil at 160, 170, 180, and 200°C. Heating of two sets of five different refined and virgin rapeseed oils revealed a significant lower formation of monoepoxy fatty acids for refined oils at a median level of 4.6 g/kg compared to 7.7 g/kg for virgin oils.Practical applications: Determination of fatty acid methyl esters is one of the most common analyses for the evaluation of oils and fats. The assessment of the monoepoxy fatty acids as part of these analyses can provide a first indication about used frying fats and oils, which reached the end of their applicability. The formation of monoepoxy fatty acids is affected by the fatty acid composition of the oil, the heating temperature, and the production of the oil. Therefore, frying oils may contain varying amounts of monoepoxy fatty acids at the maximum limit for polar compounds and polymerized triacylglycerols as used in the official food control. However, all used frying oils investigated by the official food control showing more than 7 g/kg of monoepoxy fatty acids had to be rejected due to the limits exceeded for polar compounds and polymerized triacylglycerols. Therefore, this limit of 7 g/kg monoepoxy fatty acids level is proposed as a level for screening the usability of used frying fats and oils.

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Migration of plasticizers from the gaskets of lids into oily food in glass jars: a European enforcement campaign

Abstract: The results of a

Cited by 20 publications

References 17 publications

Use of atmospheric pressure solids analysis probe time‐of‐flight mass spectrometry to screen for plasticisers in gaskets used in contact with foods

Use of atmospheric pressure solids analysis probe time‐of‐flight mass spectrometry to screen for plasticisers in gaskets used in contact with foods

Migration of epoxidised soybean oil from PVC gaskets of commercial lids: simulation of migration under various conditions and screening of food products from Czech markets

Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

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