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Chemical migration from silicones used in connection with food-contact materials and articles
Project Code: A03046
Forrest, M ; Willoughby, B; Holding, S; Howells, D
Silicones are used in a variety of different food contact situations and conditions. The silicone class of polymers is very versatile and the physical form of the silicone product can vary from relatively low molecular weight lubricants and oils, through high molecular weight rubbery polymers to extensively cross-linked hard resins. At present there is no specific EU harmonised legislation for food contact silicone materials. However, they are covered by Regulation (EC) No 1935/2004, which in Article 3 provides that substances should not migrate into food in quantities that would harm human health or affect the quality and characteristics of the food. Annex 1 of this Regulation includes silicones within a list of materials and articles that will be covered by specific measures. There is also a Council of Europe resolution on Silicones (Resolution AP 2004) but this is intended for guidance use by the industry and is not legally binding.
This project was carried out to provide detailed information on the types and composition of silicone based products that are used in contact with food and identify the extent to which migration of specific constituents into food could occur. The project builds on information previously obtained on elastomeric silicone food contact materials such as seals and tubing.
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