Phthalates in food
I have received an analytical report from a customer in Italy that found DEHP in food.
However, the migration report of the packaging material provided by the manufacturer of the food product confirms the bags are within the limits.
Are there any other likely sources of DEHP I should consider?
If so, what sort of contact time do you realistically need to get a measurable amount of contamination?
Hi SHQuality,
I don't have experience with DEHP persé.
I do know however that there are still gaps between different legislations. You packaging material may be within limits, but that does not mean that it is free from. It might still be 0,1% DEPH. This may still cause some presence of DEPH in your food.
I would figure out which limits of DEPH is in your packaging material.
Ask your customer what levels of DEPH they found. See if these levels are in line with the migration from the legally allowed levels of DEPH allowed in the packaging material.
Re-assess if you are using the correct packaging material for your product (temperature range, acidity, fat content, time of contact etc.)
Something else to consider, does your packaging vendor know the intended use of the packaging for your product? For example, if this product is microwaved in the packaging, does your packaging supplier know this as that may change how this could migrate. Just something to consider.
Luckily microwaving the packaging is not an issue. We don't deliver to consumers.
But I do wonder whether my suppliers (and by extend the packaging suppliers they use) are aware of the requirements posed by EU legislation. Nuts are fatty in nature which already led to discussions between me and an external consultant about whether the simulant to use should be D2 or E. But I've already found some packaging manufacturers tested with neither simulant.
And I'm wondering if the FDA is going to complicate this further if we send product to the USA.
Where can I find packaging legislation for the USA?