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Taint
Resolution in the Food Industry |
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The
most common mechanisms for migration are:
Leaching (liquid phase transfer)
from packaging
- Aqueous phase - internal can coatings, wine
corks, bottle cap liners
- Non-aqueous phase - fatty foods eg pizza,
chips.
- Osmosis
Vapour phase transfer from packaging
Solvent/Ink residues - hydrocarbons,
ketones, alcohols
- Residual monomers - styrene, vinyl chloride.
- Plasticisers - phthalates, adipates.
Process aids (antioxidants, slip additives,
biocides, water treatment chemicals, etc.)
Transfer/diffusion of external contaminants
through packaging
- Mainly air contaminants
- Sources
- Traffic fumes - nitrous fumes, hydrocarbons
- Industrial fumes - odours from nearby factories
- Volatile emissions from other products stored
nearby Shipping containers - residues from
previous cargo, residues or reaction products
from cleaning chemicals
- Ship's holds - incubator effect
Microbiological activity
- Direct metabolites - sulphur compounds
- Indirect metabolites - reaction with food
- aldehydes
- Indirect metabolites - reaction with packaging
- butyric acid
Thermal degradation of packaging
- Release of volatiles
- Breakdown of non-volatile compounds to
release volatiles or leachables
Thermal degradation of food
- Accelerated microbiological activity
- Direct breakdown of food chemicals releasing
volatiles or leachables
Food/packaging chemical reactions
- Degradation of food by reaction with a
chemical in the packaging
- Degradation of packaging by reaction with
a food component
- Degradation of food or packaging by an external
chemical
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