FOOD PACKAGING: Packaging primarily maintains the benefits of Food processing. Benefits of food packaging: Packaging is required for safe transportation of the food products Packaging Safeguards products and keeps their contamination at bay Plastic food packaging materials are popular in India as well as around the world because of its less weight. EVALUATION OF FOOD PACKAGING: For 1000’s of years, foods have been stored in containers  1700s: Food stored in bottles 1800s: Food sold in cans 1890s: Use of sealed wax paper bags and paperboard boxes (modern age of Food Packaging) 1920s & 1930s: Plastics and Synthetics for food packaging  Today: Up to 6000 different chemicals are used as FCM, some linked to chronic diseases (COCs) while some lacking sufficient toxicological information. MAJOR CHEMICAL GROUP: Bisphenol A (BPA) & alternatives Phthalates Di (2-ethylhexyl) adipate (DEHA) 4-Nonylphenol Fluorinated Substance Perchlorate Styrene BISPHENOL A (BPA) & ALTERNATIVES: BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. Polycarbonate plastics are often used in containers that store food and beverages, such as water bottles. Act as a protective lining on the inside of some metal-based food and beverage cans.  Polycarbonate plastic is used to make hard plastic items, such as baby bottles, re-useable water bottles, food containers, pitchers, tableware and other storage containers. FOOD EXPOSURE TO BPA: PVC are often used as inner can linings to avoid direct contact between the walls of metal cans for food or beverages by protecting containers from rust and corrosion These protective coatings are also employed in the metal lids of glass bottles used to store food. The incomplete polymerization process causes BPA monomer residues to migrate into food during storage and processing at high temperatures in bottles or PC containers  The migration of packaging substances, which are to come into contact with food and drink is a complex phenomenon that depends on different factors: the composition of foods  specific contact between packaging and food contact time temperature during contact type of packaging material the nature and quantity of the compound migrating into food and drink HEALTH EFFECTS Endocrine disruption Reproductive harm Cardiac toxicity Liver damage Pulmonary effects such as asthma, obesity

1. PACKING OF VARIOUS FOOD
AND IT’S TOXICITY
By
SANDHYA DEVI A
BE FOOD PROCESSING AND PRESERVATION TECHNOLOGY

2. FOOD PACKAGING:
• Packaging primarily maintains the benefits of Food processing.
• Benefits of food packaging:
 Packaging is required for safe transportation of the food products
 Packaging Safeguards products and keeps their contamination at bay
 Plastic food packaging materials are popular in India as well as around
the world because of its less weight.

3. EVALUATION OF FOOD PACKAGING:
• For 1000’s of years, foods have been stored in containers
• 1700s: Food stored in bottles
• 1800s: Food sold in cans
• 1890s: Use of sealed wax paper bags and paperboard boxes (modern
age of Food Packaging)
• 1920s & 1930s: Plastics and Synthetics for food packaging
• Today: Up to 6000 different chemicals are used as FCM, some linked
to chronic diseases (COCs) while some lacking sufficient toxicological
information.

4. MAJOR CHEMICAL GROUP:
• Bisphenol A (BPA) & alternatives
• Phthalates
• Di (2-ethylhexyl) adipate (DEHA)
• 4-Nonylphenol
• Fluorinated Substance
• Perchlorate
• Styrene

5. BISPHENOL A (BPA) & ALTERNATIVES:
• BPA is an industrial chemical that has been used to make certain
plastics and resins since the 1960s.
• Polycarbonate plastics are often used in containers that store food and
beverages, such as water bottles.
• Act as a protective lining on the inside of some metal-based food and
beverage cans.
• Polycarbonate plastic is used to make hard plastic items, such as baby
bottles, re-useable water bottles, food containers, pitchers, tableware
and other storage containers.

6. FOOD EXPOSURE TO BPA
• PVC are often used as inner can linings to avoid direct contact
between the walls of metal cans for food or beverages by protecting
containers from rust and corrosion
• These protective coatings are also employed in the metal lids of glass
bottles used to store food.
• The incomplete polymerization process causes BPA monomer residues
to migrate into food during storage and processing at high
temperatures in bottles or PC containers

7. • The migration of packaging substances, which are to come into contact with
food and drink is a complex phenomenon that depends on different factors:
the composition of foods
specific contact between packaging and food
contact time
temperature during contact
type of packaging material
the nature and quantity of the compound migrating into food and
drink

8. INTAKE ESTIMATION OF FOOD EXPOSURE
• Canned food is the main source of human exposure to BPA. So,
exposure to this compound depends on the extent of canned foods
being used in one's diet.
• In children aged over 3 yr, the highest mean BPA exposure was
estimated at 70 mg/kg body weight/day, with an extreme value of 190
mg/kg body weight/day.
• In adults, the highest mean exposure was 140 mg/kg body
weight/day, with maximum exposure up to 420 mg/kg body
weight/day

9. HEALTH EFFECTS
• Endocrine disruption
• Reproductive harm
• Cardiac toxicity
• Liver damage
• Pulmonary effects such as asthma, obesity

10. PHTHALATES
• Phthalates belong to a group of chemicals called 'phthalic acid
diesters’.
• These are found in many household items and in some food
packaging. It is especially common in packaging that contains polyvinyl
chloride (PVC).
• Phthalates take a long time to break down in the environment, so they
are sometimes found at low levels in some foods.

11. FOOD EXPOSURE TO PHTHALATES
• Food packaging materials could represent an important source of PAEs
in retailed food through migration and leaching.
• Phthalates can migrate into food from plasticized PVC materials such a
lid gasket for glass jar, food packaging films-paper, and board packaging
(also made from recycled materials) and aluminium foil-paper
laminates
• Food may be contaminated also during processing and transport, quite
often due to the use of PVC gloves in food handling or PVC tubing in
olive oil industry or for milking and processing milk.

12. HEALTH EFFECTS
• Endocrine disruption,
• cancer
• DEHP: Cardiac toxicity

13. DI(2-ETHYLHEXYL) ADIPATE( DEHA)
• A non-phthalate plasticizer used in meat and cheese wrapping
operations.
• Di(2-ethylhexyl) adipate has been found at generally low levels in a
broad variety of foods including milk, cheese, margarine, butter, meat,
cereals, poultry, baked goods and sandwiches, fruits and vegetables

14. FOOD EXPOSURE
• Foodstuffs analyzed (from both retail and take-away outlets) included
fresh meat and poultry, ready-cooked poultry, cheese, fruit, vegetables
and baked goods (cakes, bread rolls and sandwiches).
• Ranges of di(2-ethylhexyl) adipate levels were 1.0–72.8 mg/kg in
uncooked meat and poultry, 9.4–48.6 mg/kg in cooked chicken
portions, 27.8–135.0 mg/kg in cheese, 11.0–212 mg/kg in baked
goods and sandwiches, and < 2.0 mg/kg in fruits and vegetables.
HEALTH EFFECT : Potential carcinogen

15. 4-NONYLPHENOL
• A breakdown product of tris (nonylphenol) phosphite (TNPP) found in
rubber products and polyvinylchloride (PCV) food wraps.
• High levels found in polystyrene and PVC food packaging.
HEALTH EFFECT : Endocrine disruption

16. FLUORINATED SUBSTANCES:
• Used in greaseproof paper wrappers and coating for fiber-based food
containers.
• Shown to transfer from paper packaging to food.
HEALTH EFFECT: Endocrine disruption, likely carcinogens, liver damage.

17. PERCHLORATE
• Used in gasket closures and as antistatic agent in dry food packaging.
• A common drinking water contaminant.
HEALTH EFFECT: Inhibits uptake of iodide by thyroid leading to
hypothyroidism and damage to developing fetuses and children.