Hi All - first post on IFSQN.
I have a query regarding migration testing for food contact packaging, currently we are using butter to detect a taint. We are leaving this for 72hrs before we test (organoleptic - taste/smell).
I'd like to know more about migration tests and how I could improve our process;
- Is this the most cost effective way?
- Can I reduce the time down from 72hrs?
Feel free to share your thoughts, suggestions and experiences.
Thanks.