Food contact materials, including glass, paper, plastics, and coatings, can affect food safety and quality. Regulations are in place to prevent chemical migration, and the FDA considers them as indirect food additives. Safety is ensured through measurement methods and studies.
Food contact materials are materials that will touch the food at some point during packaging, processing, distribution or preparation. These can include kitchen containers and equipment or household items – from anything on the production line at the factory to anything that might be around the house. The various types of food contact materials include glass, paper, plastics, coatings, and other materials. Sometimes, food products will have more than one layer of food contact materials, such as a glass jar containing pickles with a paper label on the outside of the jar and a metal lid on the top of the jar. Often, food products come into contact with more than one food contact material, including the packaging in which the food arrived, as well as cooking utensils, glassware, or plates.
Many countries regulate food contact materials. During the interaction of materials in contact with food, molecules or chemicals can migrate, which could contaminate the food. Regulations are in place for food safety and because chemical migration of food contact materials into food could change the quality of food or cause harm to those who eat it.
In the United States, the Food and Drug Administration (FDA) considers food contact materials as indirect food additives, which should not be added directly to food. The FDA does not regulate kitchenware or housewares. The FDA also considers two other food additives: direct food additives, which are items added directly to food, and secondary direct food additives, which are items added to foods to process the food. Direct food additives and secondary direct food additives have a purpose, such as to provide nutrition, maintain quality or freshness, aid in the preparation or make food taste or look better.
There are many laws, regulations and considerations when it comes to food contact materials. Many of these have to do with chemistry and biology in regards to the materials used and the food the materials will come into contact with. Food contact materials should not be hazardous to humans. There are many measurement methods, such as measuring the amount of chemical migration that has occurred, and studies conducted to ensure the safety of food contact materials.
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