about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Polymer materials intended for contact with food

Hygienic requirements for products made of polymeric materials. For polymeric materials in contact with food, along with such requirements as strength, economy, manufacturability, consumer acceptability, decorativeness, the possibility of disposal, etc., certain hygienic requirements are imposed. These requirements are set out in the "Instructions for the sanitary-chemical study of products made from polymeric to other synthetic materials intended for contact with food products. No. 880-71 ”, GOST R 50962-96“ Utensils and household products made of plastics ”and other documents of the Ministry of Health and the Sanitary Inspection of the Russian Federation.

Basic hygiene requirements for samples (products) of polymeric materials in contact with food:

• the test sample should not give into the air and model solutions that mimic food products, substances harmful to human health in quantities exceeding DCM (permissible amounts of migration), as well as compounds that can cause carcinogenic, mutagenic and other long-term effects;

• the surface of the sample should be clean, smooth without cracks, sagging, bumps and not sticky (the inner surface of the sample should have a light tone);

• the appearance of the sample should not change when exposed to model solutions, as well as in contact with food during trial operation;

• the sample should not change the organoleptic properties of model solutions after contact with them under appropriate conditions.

• each product is marked with the trademark of the manufacturer, the designation of the polymer material, the possibilities of its recycling, capacity and an indication of what types of food products they are used (cold, hot, bulk). Marking is allowed to indicate on the label or applique.

Products from plastics and film polymeric materials manufactured by any method of processing plastics must comply with hygienic quality indicators GOST R 50962-96 (with amendments from 12.25.2000 g), presented in table. 12 and 13.

Table 12

Hygienic indicators of the quality of products from polymeric materials

If there is a smell above I point, taste, color change and transparency of model solutions, samples without further research are considered unsuitable for contact with food.

Table 13

Permissible quantities of migration of harmful substances into model environments

Indicators of the migration of chemicals from polymer packaging materials into packaged water are regulated by SanPiN “Drinking water. Hygienic requirements for the quality of water packaged in containers. Quality control ”and are presented in table. 14.

Table 14

Chemical Migration Estimates

in packaged water from polymer packaging materials

The direction and rules for receiving samples for laboratory research. For the study, life-size samples (if they are small) or their models with a capacity of not more than I liter are presented. The minimum number of samples is 5 copies, the packaging material is about 1 m2.

At the same time as samples provide the following information: manufacturer, release date, batch number, material name (model), brand, GOST, TU; compounding of the material with the full chemical name of the components; brief description of the technology; information about food products intended for contact with the sample; product operating conditions (contact time, temperature, ratio of the surface area of ​​the product to the weight or volume of the food product, etc.); washing methods; test results of a production laboratory or interested organization for suitability and safety, etc.

The scheme of sanitary-chemical studies of products made from polymeric materials is presented in Fig. 1.

Conducting a sanitary-chemical study of polymeric materials. The study begins with an external examination of the sample, in which they note: the color on the outside and inside, the surface of the sample (smooth, rough, uneven, etc.), the smell of the sample.

If there is a smell with an intensity higher than I point, the sample is considered unsuitable for further research and application in the food industry.

After an external examination, the sample is washed with a piece of gauze in warm, tap, and then distilled water.

The study of products intended for contact with dry food products (with humidity up to 15%). These studies use the ability of food products to absorb volatiles; In addition, the determination of volatile substances released by the sample into the air is carried out. As the sorbent used bread, cookies, flour, butter, other food products, based on the operating conditions of the sample.

The study of the degree of migration of volatile chemical components into the air is carried out by placing samples in a hermetically sealed glass desiccator with a predetermined volume. The ratio of the surface area of ​​the sample to the volume of air should be 1:30. Exposure time is 5 days.

The study of products intended for contact with food products having a humidity above 15%. The investigated sample of the product after appropriate washing is subjected to treatment with model solutions (table. 15).

Table 15

The list of model solutions

used in the study of products made of synthetic materials

Processing with model solutions is carried out at a certain duration of contact (exposure), temperature conditions and taking into account the surface area of ​​the sample.

If the test sample is not large in volume, then it is placed in a tightly closed glass container and filled with a model solution until it is completely immersed. If the sample is large, then model solutions are poured into it and tightly closed.

The results of the analysis are converted into mg / l indicating the area in contact with the model solution (cm2) and the amount of model solution taken for processing the product.

On the basis of the entire complex of data obtained during the study of the sample (organoleptic extracts from it, migration to the extract, the total amount of organic substances, individual ingredients, etc.), they conclude that it is suitable for contact with food products.

Modeling the duration of contact products

with model solutions

The duration of contact of products with model solutions is established depending on its operating conditions with some aggravation (exaggeration):

1. If the time of the alleged contact of the food product with the product:

• does not exceed 10 minutes, exposure during the study - 2 hours;

• does not exceed 2 hours, the exposure during the study - I day;

• from 2 to 48 hours, exposure - 3 days;

• over 2 days, exposure - 10 days;

2. The metal cans coated with varnish are filled with a model solution, hermetically closed, and autoclaved for 1 hour. and left at room temperature for 10 days;

3. Products intended for contact with food to be sterilized are filled with a model solution and autoclaved in a hermetically sealed form for 2 hours and left for 10 days. at room temperature.

Modeling temperature conditions in the study of products

• Products intended for contact with food at ambient temperature are poured with model solutions of room temperature and kept for the above time;

• products intended for contact with hot food (tableware, tea, coffee utensils) are poured with model solutions heated to 80 ° C and kept at room temperature for the above time;

• products and packaging materials intended for hot food packaging (ghee, processed cheese, etc.) are poured with model solutions with a temperature of 80 ° C and kept at room temperature for the above time;

• autoclaving is carried out at a temperature of 121 ° C;

molds for baking bread, ham, etc. pour boiling model solution, close the lid and boil for an hour.
<< Previous Next >>
= Skip to textbook content =

Polymer materials intended for contact with food

  1. Sanitary control over the production and use of materials intended for contact with food
    At the food industry enterprises of the corresponding branches of agriculture, public catering and trade systems, various products (utensils, containers, packaging, equipment, implements, consumer goods, etc.) are used in everyday life, made of various materials: metals and alloys, porcelain, faience, glass and a relatively new type of materials (see, below) - polymer.
    For the manufacture of containers, equipment, utensils, inventory, packaging, materials are used that are allowed by the USSR Ministry of Health for contact with food. Cookware, equipment coating ”containers are made of various materials: glass, metals, wood, paper, cardboard, clay, minerals, various polymeric materials. These materials must meet
  3. Polymeric materials for shoes
    Currently, about 70% of shoes are made using polymer materials. The main raw materials in the production of artificial materials for the top, bottom and inner parts of shoes are rubbers, latexes, plastics, synthetic resins, film-forming and binders, solvents, dyes, synthetic and artificial fibers and fabrics, as well as various additives
  4. Hygienic examination of materials in contact with food
    The purpose of the lesson: to know the basic hygiene requirements for materials in contact with food and be able to conduct laboratory examination. Work content: 1. Acquaintance with the basic hygiene requirements for materials in contact with food. 2. Sanitary-chemical research of products from polymeric materials. 3.
  6. Production of parts from polymer composite materials (PCM)
    Workshops for the manufacture of parts from polymeric materials consist of sections: Preparation of binders, Production of prepregs, Winding and laying out, Preparation of equipment, Forming and curing of the obtained blanks, Preparation of parts for autoclave molding,
  7. Sealing areas for electronic equipment with polymer materials
    When sealing products of electronic equipment (CEA), various polymeric materials are used: compounds, adhesives, varnishes, enamels, sealants, etc. Technological processes for sealing REA products include the following operations: surface preparation, degreasing, applying, pouring or impregnating, drying. Major hazardous substances: fumes of various organic
  8. Hygienic principles of regulation of ChVV in a daily diet, food products
    In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
  9. Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
    Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
  10. State hygienic regulation and registration of substances, materials, food, industrial products
    In accordance with the Law of the Republic of Belarus “On the Sanitary and Epidemic Welfare of the Population”, chemical and biological substances produced in the Republic of Belarus and purchased for import, materials and products made of them, which pose a potential danger to human health, as well as industrial products, are subject to state hygienic registration -technical
  11. Flooring materials
    Currently, plastic floor coverings occupy the largest share in the building materials industry. Only the industry of our country produces more than 40 million m of flooring materials per year. The choice of materials for flooring in residential buildings is determined by the operating mode of the premises. In this regard, the following should be considered. Kitchens and bathrooms require solid or
    Food products are transported by various means of transport: sea, river, rail, road, horse-drawn, aviation. During transportation, it is necessary to observe conditions that exclude a decrease in the quality of food products. For transportation of food special transport is used. Use it for other purposes (transportation of garbage, construction
  13. Food Sanitary Examination
    Sanitary examination of food products (sanitary-hygienic assessment) is aimed at identifying properties that characterize the nutritional value or harmlessness of products for human health. Its task is to check the qualitative and quantitative indicators provided by GOST (OST) for a given type of food product, and especially to determine the suitability for eating non-standard
    Compliance with sanitary requirements during transportation, reception, storage, mechanical culinary and heat treatment of food products, as well as at the stage of storage and sale of finished food contributes to the preservation of the nutritional value of products, prevention of contamination of food products and prepared food with bacteria (including pathogenic ones), prevention food poisoning and intestinal infections.
    Quality management of food products is the main means of achieving and maintaining the competitiveness of the enterprise. Product quality is created at all stages of production. A food product cannot be of high quality if it is not needed by the consumer, although it meets all the requirements and specifications. The basis of product quality is the determination of consumer needs, i.e.
  16. Requirements for the transportation, reception and storage of raw materials, food products
    To prevent the occurrence and spread of mass infectious diseases, raw materials and food products are transported by special, clean transport, to which a sanitary passport is issued in the prescribed manner. The inside of the vehicle body is upholstered with material that can be easily sanitized and equipped with shelving. Persons accompanying foods along the route and
    Due to the fact that only benign food products are subject to canning, it is necessary to dwell on the influence of microorganisms and environmental factors on quality
    To prevent diarrhea and diseases transmitted by water and food, which are one of the main causes of poor nutrition, stopping physical development and relapsing diseases, safe food, clean water and proper hygiene are vital. Breastfeeding should be encouraged even when an alarming possibility
  19. Food control
    To assess the quality of raw materials, semi-finished products, auxiliary materials, finished products in our country, two indicators are mainly used — total bacterial contamination (OBO) and the number of bacteria of the intestinal group (mainly Escherichia coli). General bacterial contamination. It is determined mainly by the cup method. The analysis involves four steps: preparation
Medical portal "MedguideBook" © 2014-2019