Migration of epoxidized soybean oil (ESBO) and phthalates from twist closures into food and enforcement of the overall migration limit

International audienceNineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces and infant food. The composition of the plasticizers in the gaskets was analyzed by GC-FID and GC-MS. ESBO and phthalates were determined in the homogenized food samples. ESBO was the principal plasticizer in 5 of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg/kg. The highest levels (91 – 100 mg/kg) were in oily foods like garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di-iso-nonylphthalates (DINP), were found in seven samples at 6 to 173 mg/kg. The highest concentrations (99 –173 mg/kg) were in products of garlic and tomatoes in oil and in fatty food products like sauce béarnaise and peanut butter. For five of the samples the overall migration from unused lids to the official fatty food simulant olive oil was determined and compared to the legal limit of 60 mg/kg. The results ranged from 76 to 519 mg/kg and as a consequence the products were withdrawn from the market

Migration of Epoxidized Soybean Oil (ESBO) and Phthalates From Twist Closures into Food and Enforcement of the Overall Migration Limit

International audienceNineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such as vegetables in oil, herring in dressing or pickle, soft spreadable cheese, cream, dressings, peanut butter, sauces and infant food. The composition of the plasticizers in the gaskets was analyzed by GC-FID and GC-MS. ESBO and phthalates were determined in the homogenized food samples. ESBO was the principal plasticizer in 5 of the gaskets; in 14 it was phthalates. ESBO was found in seven of the food samples at concentrations from 6 to 100 mg/kg. The highest levels (91 – 100 mg/kg) were in oily foods like garlic, chilli or olives in oil. Phthalates, i.e. di-iso-decylphthalate (DIDP) and di-iso-nonylphthalates (DINP), were found in seven samples at 6 to 173 mg/kg. The highest concentrations (99 –173 mg/kg) were in products of garlic and tomatoes in oil and in fatty food products like sauce béarnaise and peanut butter. For five of the samples the overall migration from unused lids to the official fatty food simulant olive oil was determined and compared to the legal limit of 60 mg/kg. The results ranged from 76 to 519 mg/kg and as a consequence the products were withdrawn from the market