3. Critical points responsible for contamination
This section describes the main technological and physical factors responsible for contamination of foodstuffs by packaging substances.
3.1 Contamination routes
The migration of high-mass molecules (between 200 and 2,000 g · mol –1 ) of the "additive" type is only possible after prolonged contact (typically several hours to several days at room temperature) between the packaging and the food (figure 6 ). In the case of volatile molecules (low-molecular-weight additives, ink solvents or processing aids), contamination can occur with or without contact, after passing through...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Critical points responsible for contamination
Article included in this offer
"Physics and chemistry"
(
203 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
