Study on the database construction of basic parameters for dietary exposure assessment of food contact materials of fruit products in China

Abstract

ObjectiveTo establish the basic parameters for dietary exposure assessment of food contact materials of fruit products in China.MethodsThe contact area method was used to study the food contact materials of fruit products. By collecting the relevant data of the main body, seal, outer cover and inner lining of food packaging materials, the contact surface area/volume ratio (S/V) of different food contact materials corresponding to different fruit products were obtained.ResultsA total of 288 samples of fruit products were collected in this survey, and 7 398 relevant data were obtained, covering 11 food categories, including frozen fruits, canned fruits, dried fruits, vinegar/oil or salted fruits, jam, puree, preserved fruits, decorative fruits and fruit desserts. The main contact materials involved include polyethylene, polyethylene terephthalate, polypropylene, polyvinyl chloride, metal, paper and glass. The average S/V of main body, seal, outer cover and inner lining of food contact materials of fruit products were 21.00, 1.00, 1.30 and 0.10 dm2/kg respectively.ConclusionA relatively complete database of basic parameters for dietary exposure assessment of food contact materials for fruit products was established, which can provide strong data support for the risk assessment of food contact materials in China.

Keywords

• food contact materials
• fruit products
• exposure assessment
• contact surface area to volume ratio