Migration Testing / Sensory Testing

Migration in Food – Testing of Substance Transfer

In this context, the term migration describes the transfer of substances from food contact materials such as packaging to food or food simulants. The total amount that can affect the composition of the food is referred to as overall or global migration. For plastics, overall migration must not exceed a limit value of 10 mg/dm². If a material is intended for contact with foods consumed exclusively by infants and young children, limit values of 60 mg/kg food apply for overall migration. Testing is performed using so-called simulants, i.e., solvents, acid, or vegetable oil that simulate different foods. Since migration depends on contact time and temperature, the test conditions are selected, for example, according to the Plastics Regulation (EU) No. 10/2011.

Specific Migration Testing / Residual Content Determination

Specific migration describes the transfer of individual chemical substances from food contact materials to food or food simulants. Within the framework of EU regulations, particularly Regulation (EU) No. 10/2011 for plastics, it is stipulated which substances may be used and how much of them may migrate to food at maximum. This limit value is called the SML value (Specific Migration Limit) and serves to protect the health of consumers. Specific migration is also measured under defined test conditions that simulate the real contact between food contact material and food. For some substances, the transfer can also be determined directly in the food. For certain groups of substances such as metals, primary aromatic amines, mineral oils (MOSH/POSH and MOAH), photoinitiators, residual solvents, etc., multi-methods are used with which a range of substances can be determined simultaneously. If the measured values are below the legal limit values, the material is considered compliant, i.e., suitable for food contact.

Organoleptic Testing (Sensory Testing)

Sensory testing for food packaging serves to ensure that packaging materials do not alter the odor, taste, or appearance of food. The focus is on the question of whether substances from the packaging transfer to the food and are perceptible there sensorically. Such testing is an important component of food law assessment, even though they are not regulated with fixed limits in EU regulations – such as Regulation (EU) No. 10/2011. Sensory testing is carried out by trained testers using test foods that also simulate the real contact between food contact material and food. Packaging is considered sensorically unremarkable if the food shows no foreign odor, off-flavor or off-taste, and no altered appearance after contact.

10 ppb or NIAS Screening

NIAS screening refers to the testing of the transfer of non-intentionally added substances (NIAS – Non Intentionally Added Substances) from food contact materials to food. These substances are formed unintentionally, for example, as by-products of manufacturing, through degradation processes, e.g., due to heat exposure, through interactions between materials, or are already present in the material as impurities. In accordance with EU requirements, particularly Regulation (EC) No. 1935/2004, these NIAS must also not transfer to food in quantities that endanger health – even if they are not explicitly listed. NIAS screening is therefore a non-target screening in which modern analytical methods are used to identify unknown or undeclared substances and determine their potential risk. The analysis is performed, for example, using gas chromatography coupled with different detectors such as a mass spectrometer or a flame ionization detector (GC-MS/FID) for the identification and quantification of the substances. The aim is to ensure that no health hazard originates from the packaging and that food safety is guaranteed at all times

Microbiological Testing

Microbiology for food contact materials deals with the question of whether food contact materials are already contaminated with microorganisms such as bacteria, yeasts, or molds. Basically, packaging must be designed in such a way that it does not microbiologically spoil or contaminate food. If packaging is specifically developed to inhibit microbial growth or extend shelf life, for example through antimicrobial agents or moisture-regulating systems, these are so-called active packaging. Special regulations apply to active materials. Microbiological testing ensures that both conventional and active packaging protect food without creating new risks.

Only when all legal requirements are met – and there are many more than those mentioned here – is packaging for food actually marketable. We help you with the assessment.