Safety aspects related to the Bisphenol A migration process in packed meat and milk products – a review

Authors:
Elena Ungureanu, G. Mustățea, Mona Elena Popa

Volume 26, Issue 4;
Pages: 380-385; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Bisphenol A (BPA), a chemical compound found mainly in polycarbonate materials, can be used as an additive to obtain other materials such as epoxy, polyphenolic resins. Scientific studies have also shown its presence in packaging, in which, this compound has not been used as a raw material or additive, its presence being due to cross-contamination of materials used or cross-contamination during the recycling process. BPA under the action of certain factors (light, temperature, contact time, pH, type of product, type of food contact materials), can migrate from the packaging material to the packaged product in larger or smaller quantities. According to studies, the main source of BPA exposure is by ingesting food contaminated with this compound. Its presence has been detected in a wide range of foods such as meat and meat products, milk and dairy products, fruits and vegetables and products derived from them, fish and seafood, plain or carbonated water, juices, sauces etc. In addition to these sources, contamination can also occur from non-food sources, such as exposure to dust, air, especially those who work in factories to obtain plastics. According to studies, the adverse effects of this compound has been demonstrated, especially on the reproductive system. It has also been observed that it influences the development of other diseases of the circulatory system, nervous system, immune system, may contribute to the development of type 2 diabetes, etc. In order to avoid exposure to BPA, certain measures are needed to avoid chronic exposure of consumers to this compound. Among these measures would be the replacement of this compound with another, less toxic, decreasing the shelf life of the product to avoid a long period of contact between the product and the packaging material, maintaining food in optimal light and temperature. The purpose of this review was to develop a study, based on the literature, on BPA levels in different types of products, focusing on meat and milk and products derived from them.
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