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Liu YQ, Wang ZW, Hu CY. Progress in research on the safety of silicone rubber products in food processing. Compr Rev Food Sci Food Saf 2023; 22:2887-2909. [PMID: 37183940 DOI: 10.1111/1541-4337.13165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/24/2023] [Accepted: 04/15/2023] [Indexed: 05/16/2023]
Abstract
Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials. Residual chemicals in SR, such as siloxane oligomers and 2,4-dichlorobenzoic acid, are non-intentionally added substances, which may migrate into food during processing so the safe use of SR must be guaranteed. Simultaneously, SR in contact with food is susceptible to pathogenic bacteria growing and biofilm formation, like Cronobacter sakazakii, Staphylococcus aureus, Salmonella enteritidis, and Listeria monocytogenes, posing a food safety risk. Under severe usage scenarios such as high-temperature, high-pressure, microwave, and freezing environments with long-term use, SR products are more prone to aging, and their degradation products may pose potential food safety hazards. Based on the goal of ensuring food quality and safety to the greatest extent possible, this review suggests that enterprises need to prepare high-quality food-contact SR products by optimizing the manufacturing formula and production process, and developing products with antibacterial and antiaging properties. The government departments should establish quality standards for food-contact SR products and conduct effective supervision. Besides, the reusable SR products should be cleaned by consumers immediately after use, and the deteriorated products should be replaced as soon as possible.
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Affiliation(s)
- Yi-Qi Liu
- Department of Food Science & Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Zhi-Wei Wang
- Packaging Engineering Institute, Jinan University, Zhuhai, Guangdong, China
| | - Chang-Ying Hu
- Department of Food Science & Engineering, Jinan University, Guangzhou, Guangdong, China
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Galbiati E, Tietz T, Zellmer S, Merkel S. Risk Assessment of Food Contact Materials II. EFSA J 2022; 20:e200408. [PMID: 35634565 PMCID: PMC9131608 DOI: 10.2903/j.efsa.2022.e200408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
| | - Thomas Tietz
- German Federal Institute for Risk Assessment (BfR) Germany
| | | | - Stefan Merkel
- German Federal Institute for Risk Assessment (BfR) Germany
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Kato LS, Conte-Junior CA. Safety of Plastic Food Packaging: The Challenges about Non-Intentionally Added Substances (NIAS) Discovery, Identification and Risk Assessment. Polymers (Basel) 2021; 13:2077. [PMID: 34202594 PMCID: PMC8271870 DOI: 10.3390/polym13132077] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
Several food contact materials (FCMs) contain non-intentionally added substances (NIAS), and most of the substances that migrate from plastic food packaging are unknown. This review aimed to situate the main challenges involving unknown NIAS in plastic food packaging in terms of identification, migration tests, prediction, sample preparation, determination methods and risk assessment trials. Most studies have identified NIAS in plastic materials as polyurethane adhesives (PU), polyethylene terephthalate (PET), polyester coatings, polypropylene materials (PP), multilayers materials, plastic films, polyvinyl chloride (PVC), recycled materials, high-density polyethylene (HDPE) and low-density polyethylene (LDPE). Degradation products are almost the primary source of NIAS in plastic FCMs, most from antioxidants as Irganox 1010 and Irgafos 168, following by oligomers and side reaction products. The NIAS assessment in plastics FCMs is usually made by migration tests under worst-case conditions using food simulants. For predicted NIAS, targeted analytical methods are applied using GC-MS based methods for volatile NIAS and GC-MS and LC-MS based methods for semi- and non-volatile NIAS; non-targeted methods to analyze unknown NIAS in plastic FCMs are applied using GC and LC techniques combined with QTOF mass spectrometry (HRMS). In terms of NIAS risk assessment and prioritization, the threshold of toxicological concern (TTC) concept is the most applied tool for risk assessment. Bioassays with sensitive analytical techniques seem to be an efficient method to identify NIAS and their hazard to human exposure; the combination of genotoxicity testing with analytical chemistry could allow the Cramer class III TTC application to prioritize unknown NIAS. The scientific justification for implementing a molecular weight-based cut-off (<1000 Da) in the risk assessment of FCMs should be reevaluated. Although official guides and opinions are being issued on the subject, the whole chain's alignment is needed, and more specific legislation on the steps to follow to get along with NIAS.
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Affiliation(s)
- Lilian Seiko Kato
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology, (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
| | - Carlos A. Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology, (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
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Bont M, Barry C, Johnston S. A review of liquid silicone rubber injection molding: Process variables and process modeling. POLYM ENG SCI 2021. [DOI: 10.1002/pen.25618] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Matthew Bont
- Plastics Engineering Department University of Massachusetts Lowell Lowell Massachusetts USA
| | - Carol Barry
- Plastics Engineering Department University of Massachusetts Lowell Lowell Massachusetts USA
| | - Stephen Johnston
- Plastics Engineering Department University of Massachusetts Lowell Lowell Massachusetts USA
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Liu YQ, Wrona M, Su QZ, Vera P, Nerín C, Hu CY. Influence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants. Food Chem 2021; 347:128964. [PMID: 33453582 DOI: 10.1016/j.foodchem.2020.128964] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 12/17/2020] [Accepted: 12/23/2020] [Indexed: 11/30/2022]
Abstract
The stability, surface micromorphology, and volatile organic compounds (VOCs) of silicone rubber baking molds (SRBMs) were tested while using the molds under severe conditions: baking at 175 °C, microwaving at 800 W, and freezing at -18 °C. Moreover, migration tests of SRBMs to food simulants (isooctane, 95% ethanol, and Tenax®) at 70 °C for 2 h (accelerated conditions) were performed. The initial total VOCs concentration was 2.53% higher than that recommended by BfR Recommendations on Food Contact Materials. Therefore, the SRBM samples were considered as badly tempered materials, and 18 different types of silicone oligomers were identified during the migration tests. The following percentage of silicone oligomers with a molecular weight lower than 1000 Da in isooctane, 95% ethanol, and Tenax® were detected: 70.7%, 91.8%, and 97.2%, respectively. It has been proven that previous baking treatments effectively reduced the content of silicone oligomers migrating from SRBMs.
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Affiliation(s)
- Yi-Qi Liu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Magdalena Wrona
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain
| | - Qi-Zhi Su
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain
| | - Paula Vera
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain
| | - Cristina Nerín
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain.
| | - Chang-Ying Hu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China.
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Oliveira WDS, Monsalve JO, Nerin C, Padula M, Godoy HT. Characterization of odorants from baby bottles by headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry. Talanta 2020; 207:120301. [DOI: 10.1016/j.talanta.2019.120301] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/24/2019] [Accepted: 08/26/2019] [Indexed: 01/29/2023]
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Fromme H, Witte M, Fembacher L, Gruber L, Hagl T, Smolic S, Fiedler D, Sysoltseva M, Schober W. Siloxane in baking moulds, emission to indoor air and migration to food during baking with an electric oven. ENVIRONMENT INTERNATIONAL 2019; 126:145-152. [PMID: 30798195 DOI: 10.1016/j.envint.2019.01.081] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 01/30/2019] [Accepted: 01/31/2019] [Indexed: 06/09/2023]
Abstract
Linear and cyclic volatile methylsiloxanes (l-VMS and c-VMS) are man-made chemicals with no natural source. They have been widely used in cosmetics, personal care products, coatings and many other products. As a consequence of their wide use, VMS can be found in different environmental media, as well as in humans. We bought 14 new silicone baking moulds and 3 metallic moulds from the market and used them in different baking experiments. Four of the silicone baking moulds were produced in Germany, two in Italy, four in China, and for the other moulds were no information available. The metal forms were all produced in Germany. VMS were measured in the indoor air throughout the baking process and at the edge and in the center of the finished cakes using a GC/MS system. Additionally, the particle number concentration (PNC) and particle size distribution were measured in the indoor air. The highest median concentrations of VMS were observed immediately following baking: 301 μg/m3 of D7, 212 μg/m3 of D6, and 130 μg/m3 of D8. The silicone moulds containing the highest concentrations of c-VMS corresponded with distinctly higher concentrations of the compounds in indoor air. Using a mould for more than one baking cycle reduced the indoor air concentrations substantially. Samples collected from the edge of the cake had higher concentrations relative to samples from the center, with a mean initial concentration of 6.6 mg/kg of D15, 3.9 mg/kg of D9, 3.7 mg/kg of D12, and 4.8 mg/kg of D18. D3 to D5 were measured only at very low concentrations. Before starting the experiment, an average PNC of 7300 particles/cm3 was observed in the room's air, while a PNC of 140,000 particles/cm3 was observed around the electric stove while it was baking, but this PNC slowly decreased after the oven was switched off. Baking with 4 of the moulds exceeded the German indoor precaution guide value for c-VMS, but the health hazard guide value was not reached during every experiment. Compared to other exposure routes, c-VMS contamination of cake from silicone moulds seems to be low, as demonstrated by the low concentrations of D4 and D6 measured. For less volatile c-VMS > D6 the results of the study indicate that food might play a more important role for daily intake. As a general rule, silicone moulds should be used only after precleaning and while strictly following the temperature suggestions of the producers.
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Affiliation(s)
- Hermann Fromme
- Bavarian Health and Food Safety Authority, Department of Chemical Safety and Toxicology, Pfarrstrasse 3, D-80538 Munich, Germany; Institute and Outpatient Clinic for Occupational, Social and Environmental Medicine, Ludwig-Maximilians-University Munich, Ziemssenstrasse 1, D-80336, Munich, Germany.
| | - Matthias Witte
- Bavarian Health and Food Safety Authority, Department of Chemical Safety and Toxicology, Pfarrstrasse 3, D-80538 Munich, Germany
| | - Ludwig Fembacher
- Bavarian Health and Food Safety Authority, Department of Chemical Safety and Toxicology, Pfarrstrasse 3, D-80538 Munich, Germany
| | - Ludwig Gruber
- Fraunhofer Institute Process Engineering and Packaging IVV, Dept. Product Safety and Analysis, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Tanja Hagl
- Fraunhofer Institute Process Engineering and Packaging IVV, Dept. Product Safety and Analysis, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Sonja Smolic
- Fraunhofer Institute Process Engineering and Packaging IVV, Dept. Product Safety and Analysis, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Dominik Fiedler
- Fraunhofer Institute Process Engineering and Packaging IVV, Dept. Product Safety and Analysis, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Marina Sysoltseva
- Bavarian Health and Food Safety Authority, Department of Chemical Safety and Toxicology, Pfarrstrasse 3, D-80538 Munich, Germany
| | - Wolfgang Schober
- Bavarian Health and Food Safety Authority, Department of Chemical Safety and Toxicology, Pfarrstrasse 3, D-80538 Munich, Germany
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Affiliation(s)
- Christoph Rücker
- Institute for Sustainable and Environmental Chemistry, Leuphana University Lüneburg , Scharnhorststrasse 1, D-21335 Lüneburg, Germany
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