Technical guidelines on testing the migration of primary aromatic amines from polyamide kitchenware and of formaldehyde from melamine kitchenware - 1st edition 2011

Comparability of results is an important feature of the measurements carried out for official controls purposes. In the area of food contact materials and articles comparability of results is dependent on the availability of samples representative of the consignment, the type of exposure and the test conditions used as well as on the performance of the method of analysis. These guidelines contain practical information on sampling, migration testing and methodologies for the analytical determination of primary aromatic amines and of formaldehyde. These guidelines were developed specifically in the context of the Regulation 284/2011 laying down specific conditions and detailed procedures for the import of polyamide and melamine plastic kitchenware originating in or consigned from [the] People's Republic of China and Hong Kong Special Administrative Region, China. These guidelines have been prepared by the European Union Reference Laboratory in collaboration with its EU official Network of National Reference Laboratories and have been endorsed by the European Commission competent service DG Health and Consumers (DG SANCO) and its network of Member State Competent Authorities. They are primarily addressed to official control laboratories, national reference laboratories and third party laboratories for providing certificates of compliance. The sampling strategy is addressed to the points of first introduction of import goods in the EU.JRC.I.1-Chemical Assessment and Testin

Strategies for improvement of visibility and acceptance of modified wood

Conference abstract for Final COST Action FP1407 International Conference - Living with modified woodPages 90-9

Characterisation of food contact non-stick coatings containing TiO₂ nanoparticles and study of their possible release into food

<p>Novel nanoparticles containing non-stick coatings have been developed for food contact applications such as frying pans. Possible release of nanoparticles from such coatings into food is not known. In this paper, the characterisation of commercially available non-stick coatings was performed by use of FTIR, electron and optical microscopy, EDXS and XRD analysis. Characterisation revealed that the coatings contained micron- and nanosized rutile TiO₂ particles, and quartz SiO₂ embedded in a silicone polymer matrix. In order to estimate possible migration of TiO₂ nanoparticles from coatings into food, migration tests into simulants (deionised water, 3% acetic acid and 5 g l^–1 citric acid) were performed (2 h at 100°C), and thermal and mechanical degradation of the matrix was studied. Simulants were analysed by ICP-MS after ultrafiltration and by microwave-assisted digestion. The concentration of titanium-containing particles that migrated into simulants was up to 861 µg l^–1 (147 µg dm^–²). Titanium was present in simulants in ionic form as well. The presence of TiO₂ nanoparticles in 3% acetic acid was confirmed by SEM-EDXS analysis. Thermal stability study (TG/DSC MS analysis) did not show degradation of the matrix under foreseeable conditions of use, but mechanical degradation studies (scratch and tribological testing) showed possible release (microgram quantities per punched sample) of titanium-containing nanoparticles. The matrix degradation results were confirmed by observations of the morphology of the same type of coatings actually used for food preparation. Dissolution from the surface and matrix degradation can both contribute to nanoparticles release from this type of non-stick food contact coatings.</p