Packaging

He, Paule and Ferguson 2012 studied the effects of pre- and post-natal treatment with low bisphenol A (BPA) doses on rats. Their data indicate that BPA can have sex-specific effects on the increase of the volume of sexually dimorphic nucleus of the preoptic area (SDN-POA) in males. This effect, however, was not found in females. 

In October 2011 California adopted the Toxin-Free Infants and Toddlers Act. Ten other states had already restricted the use of BPA in food contact materials. The California forbids the use of bisphenol A  in bottle or cup which come in contact with food. Deadline is July 1, 2013. Detectable levels of BPA in these products may not exceed 0.1 part per billion (ppb). Canada and the European  Union banned bisphenol A in Baby bottles. [1]

The Guidance on risk assessment of nanoscience in food and feed  Guidance on risk assessmentof nanoscience in food and feed focusing on  the physico-chemical characterisation requirements of engineered nanomaterials used e.g. as food additives, enzymes, flavourings, food contact materials, novel foods, feed additives and pesticides. [1]

The group “As You Sow” published a framework document for the food industry focusing on the use of nanoparticles in food. This framework is based on EFSA, DEFRA, PIRA and USFDA. The group argues that definition of nanomaterials should include particles up to 300 nm. This is based on some calls which say that particles up to 300 nm can be incorporated by cells. [1]

Bisphenol A (BPA) is present as a by-product of interior epoxy coatings used to prevent corrosion. It migrates to the canned food. [1]

It is associated with disorders of reproduction, changes in the DNA and may trigger diabetes, cause failures of erection, and influences the  cardiovascular system. It may hinder the evolution of the brain of fetuses, toddlers and small children.

Tin can leach from tin can into food in a concentration between 100-500 ppm whereas tin content in normal food is about 1 ppm, varying according to the levels of the element in soil. Metal ions were drastically reduced by internal coating the cans with layers of varnish.

Heat treatment after packaging kills microbes and improves shelf-life. Different technologies  and packaging materials such as tin, carton, greased paper and different plastics are used.  Interaction with the packaging material and changes of the organoleptic properties of the food may occur. [1]