Food Contamination by Packaging : : Migration of Chemicals from Food Contact Materials / / Ana Rodríguez Bernaldo de Quirós, Antía Lestido Cardama, Raquel Sendón, Verónica García Ibarra.

• Superior document: Title is part of eBook package: De Gruyter DG Plus eBook-Package 2019
• VerfasserIn: Rodríguez Bernaldo de Quirós, Ana,; García Ibarra, Verónica,; Lestido Cardama, Antía,; Sendón, Raquel,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2019]; ©2019
• Year of Publication: 2019
• Language: English
• Physical Description: 1 online resource (X, 166 p.)
• Other title: Frontmatter --; Preface --; Acknowledgements --; Contents --; 1. Introduction --; 2. Bisphenol A --; 3. Melamine --; 4. Phthalates and alternative plasticisers --; 5. Photoinitiators --; 6. Other chemical substances from food contact materials --; 7. Non-intentionally added substances --; 8. Estimation of exposure to migrants from food contact materials --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783110648065; 9783110719567; 9783110616859; 9783110610765; 9783110664232; 9783110610642; 9783110606461
• DOI: 10.1515/9783110648065
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Ana Rodríguez Bernaldo de Quirós, Antía Lestido Cardama, Raquel Sendón, Verónica García Ibarra.

The migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge variety of substances can be present in packaging materials, which could consequently migrate into food and represent a risk to consumer health. Food Contamination by Packaging provides an overview of the main packaging contaminants including Bisphenol A, melamine, phthalates, alternative plasticisers, photoinitiators, perfluorochemicals, saturated and aromatic hydrocarbons (mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons) from mineral oils, other bisphenol-related compounds, nanoparticles, primary aromatic amines and nonintentionally added substances. The analytical techniques used for their determination are reviewed. This book will be of interest to students and researchers in universities and research institutions associated with food packaging and, in general, to the food safety sector.