“Eat mindfully; it is your health, not a chemical storage tank”

A recent analysis revealed that human tissue samples contained 3,601 chemicals potentially migrating from food packaging and other food-contact surfaces. There are 80 food contact chemicals compounds recognised highly health risks. Food production processes involve 12,000-14,000 different food contact chemicals (FCCs), used during storage, packaging, and serving stages. Alarmingly, at least 100 FCCs have been linked to serious health issues, including genetic mutations, neoplasms, and reproductive disorders, as documented in multiple research databases. Packaging chemicals, essential for manufacturing, preserving, and ensuring the safety of food and beverages, can gradually leach into products. Once consumed, these substances accumulate in the human body, raising concerns over long-term health effects. The pervasive presence of these chemicals highlights an urgent need for awareness and action. By selecting safer packaging materials, limiting exposure, and advocating for stricter safety regulations, the risks associated with FCCs can be mitigated. Enhanced research and regulatory scrutiny are essential to protect public health and reduce the potential harm from chemical exposure through food packaging. Regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) enforce standards to limit the migration of hazardous chemicals from packaging into food. Under regulations like (EC) No. 1935/2004, materials in contact with food must be safe, non-toxic, and pose no risk to human health.

top view assortment delicious meal

Introduction to Packaging Chemicals

Packaging chemicals include a variety of compounds used to enhance the functionality, durability, and appearance of packaging materials. These chemicals may migrate from packaging into the food or drink, especially under heat or prolonged storage. Examples of these chemicals include :

 

  1. Plasticizers: Added to plastics to increase flexibility (e.g., phthalates).
  2. BPA (Bisphenol A): Found in polycarbonate plastics and epoxy resins.
  3. PFAS (Per- and Polyfluoroalkyl Substances): Used for non-stick and waterproof coatings.
  4. Adhesives and Inks: Contain solvents and heavy metals.
  5. Preservatives: Added to extend shelf life of products.
  6. Heavy Metals: Sometimes found in inks and dyes used for labeling.

How Food Contact chemicals migrate from packaging into the food

high view variety organic food

During storage, transit, or heating, these chemicals-which are used in packaging for purposes including sealing, preserving, or improving durability-may seep into food. A number of variables, including temperature, contact time, packaging chemical composition, and food fat or acidity content, affect how much migration occurs. For example, some substances breakdown and absorb more easily in foods that are fatty or acidic. Chemical transfer can be accelerated by outside factors like heat from a microwave or extended exposure to sunshine. Plasticisers, adhesives, printing inks, and stabilisers are examples of common migratory compounds that can build up in food and eventually enter the human body after eating. In order to reduce the risks connected with chemicals that come into contact with food, this migration presents health issues that call for strict regulations, safer material alternatives, and consumer knowledge.

    How Packaging Chemicals Accumulate in the Human Body

    people eating healthy food

    When packaging chemicals go from food packaging into the food and are then consumed, a process known as bioaccumulation takes place, causing the chemicals to build up in the human body. Chemicals like phthalates, bisphenols, and perfluoroalkyl substances (PFAS) are frequently found in packaging materials like plastics, adhesives, and coatings. Heat, acidity, or extended storage can cause these compounds to seep into food. These substances, which are frequently difficult to break down and remove from the body, may be absorbed once eaten. Repeated exposure raises their accumulation in tissues over time, which may pose health hazards. Some packaging chemicals, for example, can cause inflammation, genetic mutations, or interfere with reproductive health, while others imitate hormones and affect the endocrine system. Since many of these compounds are lipophilic and have a tendency to bind to lipids, fatty tissues and organs are especially vulnerable. According to research, the buildup of these compounds is linked to long-term health problems like cancer, metabolic abnormalities, and developmental issues. These substances are becoming more and more of a problem due to their environmental persistence and inclusion in common products. To reduce their accumulation and safeguard human health, it is essential to advocate for stricter regulatory requirements, adopt safer packaging options, and raise awareness.

    Thumb Rule of Minimizing or Avoiding Packaging Chemicals

    1. Third party laboratory tested Shelf life and Migration of FCC for packaging food
    2. Choose Alternative Materials
    3. Choose for glass, stainless steel, or paper over plastic
    4. Use BPA-free and phthalate-free products
    5. Avoid Heat Exposure
    6. Do not microwave food in plastic containers
    7. Avoid storing hot food in plastic packaging
    8. Buy Fresh or Bulk
    9. Reduce consumption of heavily packaged processed foods
    10. Read Labels as should mention in a certification like “BPA-free” or “PFAS-free.
    11. Use airtight containers made of inert materials like glass or metal.
    12. Follows for Safer Regulations and Support policies that limit harmful chemicals in packaging materials.

    How Cultivator Phyto Lab can help you.

    Cultivator Phyto Lab uses state-of-the-art techniques and extensive experience to guarantee that your goods satisfy both national and international food contact chemical (FCC) testing guidelines  or Food Migration Testing. To guarantee complete compliance, our services include in-depth investigation, careful evaluation, and optimisation techniques. By working with us, you can protect consumer health, effectively negotiate complicated regulatory environments, and build confidence in your brand’s dedication to quality and safety. You can easily attain market success and cultivate long-term growth with the help of Cultivator Phyto Lab.

    Authors

    Dr. Sanjoy Gupta (Ph.D)

    Dr. Sanjoy Gupta (Ph.D)

    Senior Officer- Training and Capacity Building

    Dr. Sanjoy Gupta is a seasoned researcher with 13 years of experience across plant biotechnology, health science, nutrition, phytoplankton, and botanical studies. He has conducted research at reputed institutions like CSIR IIP, BSI, NIOT, and Cultivator Natural Products. With over a dozen published articles in national/international journals and thoughtful blog contributions, Dr. Gupta’s multidisciplinary expertise advances knowledge in holistic wellness and scientific innovation.

    Sandeep Sharma

    Sandeep Sharma

    General Manager at Cultivator Phytolab

    Sandeep Sharma is a seasoned Quality and Laboratory Management systems professional with 19+ years of experience. Currently the General Manager at Cultivator Phyto Lab Pvt. Ltd., he has expertise in analytical science, QMS implementation, training, auditing (ISO 22000, ISO/IEC 17025), and business development. He excels in laboratory design, development, and operational excellence, and is a certified Lead Auditor and scientific writer.

    Reference :

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    2. Geueke, B., Parkinson, L.V., Groh, K.J. et al. Evidence for widespread human exposure to food contact chemicals. J Expo Sci Environ Epidemiol (2024). https://doi.org/10.1038/s41370-024-00718-2
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    7. https://fssai.gov.in/upload/uploadfiles/files/Compendium_Packaging_01_02_2022.pdf
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