Monitoring of residues of packaging materials in bakery products used as feed ingredient
2012
Raamsdonk, Leo W.D. van (RIKILT Wageningen UR, Wageningen (The Netherlands)) | Pinckaers, Victor G.Z. (RIKILT Wageningen UR, Wageningen (The Netherlands)) | Vliege, Jef J.M. (RIKILT Wageningen UR, Wageningen (The Netherlands)) | Egmond, Harry J. van (RIKILT Wageningen UR, Wageningen (The Netherlands))
The current high standards for food production imply that certain food products are declared unfit for human consumption. Nevertheless, these so-called former food products can be used for other high-value purposes, such as animal feeding. The usual requirements of quality and safety for these products have to be assured, including a limited amount of remnants of packaging materials. RIKILT Institute of food safety developed and published a validated method for this purpose. The method is based on sieving the sample material, manual selection of particles that match the types of packaging materials (paper, board, plastic, clips, wires, etc.) from the appropriate fractions, defatting and dehydration of the selected material, weighing, and calculation of the percentage (w:w). The method was successfully validated with a precision of 95.5% at a contamination level of 0.15% (w:w), a level of quantification of 0.01% (w:w) and sufficient levels for selectivity, sensitivity and robustness. In a period of six years 160 samples of bakery products were investigated in the Netherlands. The annual average levels of residues of packaging materials ranged from 0.03% to 0.06% (w:w). Assuming a tolerance limit of 0.15% (w:w), only 7 out of those 160 samples (4.4 %) exceeded this limit. It was shown that a validated method for quantification of packaging materials can be applied successfully in the feed production chain. Other labs can implement the method. RIKILT can assist in implementation or in outsourcing of monitoring activities.
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