PACKING OF VARIOUS

FOOD
AND IT’S TOXICITY
By
Sandhya Devi A
III-BE FPPT
18123UEF42
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
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
HEALTH EFFECTS
• Endocrine disruption
• Reproductive harm
• Cardiac toxicity
• Liver damage
• Pulmonary effects such as asthma, obesity
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.
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.
HEALTH EFFECTS
• Endocrine disruption,
• cancer
• DEHP: Cardiac toxicity
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
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
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
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.
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.
THANK YOU