The document discusses the process of migration, where substances diffuse from packaging materials into food. Migration occurs as chemicals are not chemically bonded to polymer molecules and can freely move within the polymer matrix. The rate and extent of migration depends on factors like the concentration and properties of migrants in both the packaging and food, the type of polymer used, storage time and temperature, and food properties such as fat content. Specific examples given are bisphenol A migrating from plastic bottles and cans into food, and diethylhexyl adipate migrating from PVC cling films into fatty foods.

2. Definition
The term “migration” refers to the diffusion of
substances from a zone of higher
concentration (the food-contact layer) to one
of a lower concentration (usually the food
surface).

3. Major steps in migration process
Diffusion of chemical compounds through the polymers
Depend on concentration of substances in packaging film and food, nature of the foods,
temperature, and the time period over which duration of contact occurs
Desorption of the diffused molecules from the polymer surface
Sorption of the compounds at the plastic–food interface
Desorption of the compounds in the food

4. How migration occur??
• Plastics contain low molecular components such
as monomers (styrene, ethylene, prophylene,
hexene and viny chloride) and oligomers as well
as additives such as plasticizers, stabilizers,
antioxidants and lubricants.
• These plastic additives and residual monomers or
oligomers are not chemically bond to the
polymer molecules.
• Therefore, they can move freely within the
polymer matrix.

5. Migration process

6. Factor affecting rate and extent of
migration in packaged food
1. Concentration and properties of migrant in the packaging
materials.
2. Concentration and properties of migrant in the printing
ink.
3. Properties of polymer used to produce the food packaging
materials.
4. Maximum solvent absorbtion in the polymer.
5. Storage period.
6. Storage temperature.
7. Contact area.
8. Fat content in the food.
9. Adhesives used to seal packaging

7. Food contact material (FCM) application of chemicals

8. Bisphenol A (BPA)
- From plastic bottles and some cans lined with polycarbonate – tiny
amounts.
- Formed when polycarbonate bottles are washed with harsh
detergents or bleach (eg, sodium hypochlorite).
- At high levels of exposure, bisphenol A is potentially hazardous
because it mimics the female hormone estrogen.
Diethylhexyl adipate (DEHA)
- From commercial cling films made from PVC .
- Food-compatible phthalate plasticiser and tiny amounts may migrate
into fatty food (such as meat or cheese), especially with heating.