Organic Food Packaging Contaminants: New and Emerging Risks

Abstract

By the chemical viewpoint, the most part of food contact-approved materials is composed of organic molecules. Consequently, the chemical classification of food packaging products should be carefully evaluated because of two different reasons at least: the technological process (or sum of subprocesses) and the final structure (or multi-layered system) of the food container, when applicable. In fact, chemical features of raw materials and different intermediates influence the peculiar process of productions in the packaging sector. As a result, many possibilities—excellent or reliable packaging materials—may be early discarded in the initial design stages because of practical factors: the packaging line may appear unsuitable for the peculiar container, the processed food needs more resistant materials during and after the packing step and so on. These situations and other possible reasons suggest caution. Consequently, many risks can be avoided by the microbiological or physical viewpoint, according to the ‘hazard analysis and critical control points’ (HACCP) approach. However, chemical contaminants may occur. This work would discuss most part of the known organic contaminants in food products on the basis of past experiences and risk assessment approaches in the food industry.