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The effects of storage, temperature, damage and cooking on the migration of bisphenol A (BPA) from can coatings
Project Code: A03035
Cooper, I ; Goodson, A; Robin, H
Bisphenol A (BPA) is an important monomer used in the manufacture of epoxy resins for internal food can linings. The Tolerable Daily Intake (TDI) for BPA was reviewed by the Scientific Committee for Food in 2002 (1) and a temporary TDI of 0.01 milligrams/kilogram set.
Experiments were also conducted to investigate the potential effects, on the migration of BPA from can coatings, of cooking or heating foods in the can prior to consumption. Food cans were purchased and the food either cooked or heated in the can. BPA was analysed prior to, and after, the heating/cooking process. It was concluded from the results that there were no appreciable differences in the BPA level before and after cooking or heating.The main aim of the project was to investigate these factors in a systematic fashion by filling empty epoxyphenolic coated cans with 4 different foods and a food simulant. After sealing and processing, the cans were subjected to reproducible damage and a range of storage times at 5°C, 20°C and 40°C. The 6
cans were opened and the BPA concentration in the food measured with a GCMS technique with a limit of detection (LOD) of 2 parts per billion (ppb). To enable the proportion of BPA migration to food to be calculated, the BPA remaining in the coating was also determined. A further aim was to investigate the effect of heating or cooking foods in the can and in this case the experimental work was carried out on retail samples and the BPA levels compared before and after heating.
The overall aim of this study was to provide migration data to help identify any potential risks to the consumer from additional exposure to BPA from damaged cans or cans stored for longer times, or those foods heated in the can.
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