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Investigation of the migration of chemicals from agglomerate, plastic and natural cork stoppers
Project Code: A03020
Food and Environment Research Agency, Sand Hutton, York YO41 1LZ
Bradley, E ;
Central Science Laboratory
The aim of this project was to determine the migration of potential contaminants from agglomerate, synthetic and natural cork stoppers. A shelf audit of retail outlets was undertaken to establish the types of closures in common use and their applications. The most common bottle closures were natural corks, with agglomerate corks used for sparkling wines. These ‘champagne corks’ are composed of an agglomerate body with two natural cork discs at one end, this end being the food contact surface. All-agglomerate corks (i.e. no natural cork discs at the food contact surface) were found in use with dried herbs and in storage jars/bottles for home use. Natural and ‘champagne’ corks were used for port, cream liqueurs, oils, vinegars, sauces and dried products such as pasta, herbs and pulses. Storage times were up to 18 months for delicatessen-type products with longer storage times for wines and spirits. A variety of natural cork stoppers, all-agglomerate corks, champagne type corks (agglomerate corks with two natural cork discs), 1+1 corks (agglomerate with a cork disc at either end), colmated corks and synthetic stoppers and a variety of substances used in cork manufacture were obtained.
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