Food safety
Food authenticity referred to in the Food Chemistry a property Catalog of commodities printing inks and food packaging . The requirements for processing printed material ( printing substrate ) or food packaging - often made of plastics or paper - for the end product as well as those for transport and use are of primary importance. There are standardized test methods for many requirements.
With regard to safety and suitability for use, the requirements are based on the Food and Consumer Goods Act (LBMG); this is in accordance with the analogous “EU Directive 89/109 EEC”, which was replaced by “Regulation (EC) No. 1935/2004” in October 2004.
Primary requirements
Five primary requirements for food packaging are defined:
- The printed side must not come into direct contact with the product, if technically avoidable .
- In special cases, cut edges should remain unprinted at least 5 mm wide.
- The pressure must be resistant to the product . This is specified in a test standard according to DIN 16524-3 .
- The appearance, smell and taste of the product must not be influenced by the pressure . The DIN test standard DIN 10955 exists for this .
- The printing inks and printing auxiliaries must be designed in such a way that, when properly processed, no technically avoidable or health-hazardous components are released into the food. If the technical conditions (substrate, printing process, drying, storage, etc.) are properly observed for further handling, no components that could affect the appearance of the food may migrate from the printing ink layer .
Requirements catalog
| property | (DIN) standards |
|---|---|
| Alkali fastness | DIN 16524-2, CEI 05-59 |
| Coating ability | - |
| Blocking resistance | - |
| Tensile strength | - |
| Extrudability | - |
| Fruit acid fastness | - |
| Resistance to filling | DIN 16524-1 to DIN 16524-3, JN 16-80 |
| Odor and taste testing | DIN 10955 |
| Spice fastness | DIN 16524-3, CEI 11-60 |
| Sliding ability | - |
| Adhesion strength / "Tesa test" | - |
| Heat sealability | - |
| Heat seal strength | - |
| Fastness to cheese and quark | DIN 16524-3, CEI 08-60 |
| Cold sealability | - |
| Concealability | - |
| Crease resistance | - |
| Boil resistance | - |
| Scratch resistance | - |
| Paint fastness | - |
| Alkali resistance | CEI 20-80 |
| Leach penetration | JN 17-80 |
| Lightfastness | DIN 16525, CEI 19-79 |
| Solvent fastness | DIN 16524-1 |
| Solvent retention | - |
| Migration authenticity | DIN 53415 |
| Fastness to lactic acid | - |
| Olive oiliness | - |
| Fastness to paraffin and wax | DIN 16524-3, CEI 10-60 |
| Friction behavior of plastic films | DIN 53375 |
| Acid fastness | CEI 18-77 |
| Abrasion resistance | - |
| Fastness to perspiration | - |
| Soap fastness | DIN 16524-2, CEI 06-59 |
| Saliva fastness | - |
| Edible fat fastness | DIN 16524-3, CEI 09-60 |
| Resistance to sterilization | - |
| Temperature and heat resistance | - |
| Fast freezing | - |
| Over-weldability | - |
| Migration resistance | DIN 53415 |
| Detergent fastness | DIN 16524-2, CEI 07-59 |
| Waterfastness | DIN 16524-1, CEI 03-59 |
See also
Web links
- Health assessment of materials in contact with food. Overview page at the Federal Institute for Risk Assessment
Individual evidence
- ↑ a b Entry on food safety. In: Römpp Online . Georg Thieme Verlag, accessed on February 27, 2013.
- ↑ Directive 89/109 / EEC of the Council of December 21, 1988 on the approximation of the laws of the Member States relating to materials and objects intended to come into contact with food. Retrieved February 27, 2013.
- ↑ Regulation (EC) No. 1935/2004 on materials and objects that are intended to come into contact with food (PDF). (PDF) Text of the directive at eur-lex.europa.eu, October 13, 27, 2004.