3 [60]

(1)

Wydawca:

 Uniwersytet Technologiczno-Humanistyczny im. K. Pułaskiego, ul. Chrobrego 27, 26-600 Radom

Współpraca wydawnicza:

 Sieć Badawcza Łukasiewicz – Instytut Technologii Eksploatacji, ul. K. Pułaskiego 6/10, 26-600 Radom

3 ^[60]

2019

(2)

Komitet Naukowy/Scientific Committee:

Prof. Jerzy Żuchowski, Uniwersytet Technologiczno-Humanistyczny, Radom, Polska – Przewodniczący Komitetu Naukowego

Prof. Girma Biresaw, United States Department of Agriculture, Peoria, Illinois, USA Prof. Tom Bramorski, University of Wisconsin, Whitewater, Wisconsin, USA Prof. Horst Brezinski, Technische Universität – Bergakademie, Freiberg, Niemcy Prof. Pasquale Giungato, University of Bari “Aldo Moro”, Bari, Włochy Prof. Marcel Mayor, University of Basel, Szwajcaria

Prof. Mitsuharu Mitsui, University of Okayama, Okayama, Japonia

Prof. Marian W. Sułek, Uniwersytet im. Kardynała Stefana Wyszyńskiego, Warszawa, Polska Prof. Sun Yongqiang, China Research Institute of Daily Chemical Industry, Taiyuan, Shanxi, Chiny Prof. Ryszard Zieliński, Uniwersytet Ekonomiczny, Poznań, Polska

Redaktorzy Naczelni/Editors in Chief:

Dr hab. inż. Tomasz Wasilewski, prof. UTH, Uniwersytet Technologiczno-Humanistyczny w Radomiu Prof. dr hab. inż. Ryszard Zieliński, Uniwersytet Ekonomiczny w Poznaniu

Redaktorzy Tematyczni/Subject Editors:

Towaroznawstwo kosmetyków i produktów chemii gospodarczej – dr hab. inż. Tomasz Wasilewski, prof. UTH

Towaroznawstwo opakowań – prof. dr hab. Małgorzata Lisińska-Kuśnierz Towaroznawstwo przemysłowe – prof. dr hab. inż. Ryszard Zieliński Towaroznawstwo żywności – prof. dr hab. Maria Śmiechowska Zarządzanie jakością – prof. dr hab. inż. Jerzy Żuchowski

Towaroznawstwo wyrobów tekstylnych i odzieżowych, bezpieczeństwo produktów nieżywnościowych – dr hab. inż. Renata Salerno-Kochan, prof. nadzw. UE

Redaktor Statystyczny/Statistical Editor:

Dr hab. Andrzej Sokołowski, prof. UEK Komitet Redakcyjny/Editorial Board:

Dr Anita Bocho-Janiszewska, Uniwersytet Technologiczno-Humanistyczny w Radomiu Prof. dr Pasquale Giungato, Uniwersytet im. Aldo Moro w Bari

Dr inż. Emilia Klimaszewska, Uniwersytet Technologiczno-Humanistyczny w Radomiu Dr hab. Małgorzata Lotko, Prof. Uniwersytet Technologiczno-Humanistyczny w Radomiu Dr inż. Anna Małysa, Uniwersytet Technologiczno-Humanistyczny w Radomiu

Dr inż. Małgorzata Zięba, Uniwersytet Technologiczno-Humanistyczny w Radomiu Dr inż. Urszula Piotrowska, Uniwersytet Technologiczno-Humanistyczny w Radomiu Adres Komitetu Redakcyjnego

Uniwersytet Technologiczno-Humanistyczny, ul. Chrobrego 27, 26-600 Radom, tel. (48) 361-75-39; e-mail: tpj@uthrad.pl, www.tpj.uniwersytetradom.pl

Redakcja czasopisma „Towaroznawcze Problemy Jakości” informuje, że formą referencyjną czasopisma jest wersja drukowana.

Publikacje można nadsyłać na adres Komitetu Redakcyjnego ISSN 1733-747X

Wydawca: Uniwersytet Technologiczno-Humanistyczny im. K. Pułaskiego, ul. Chrobrego 27, 26-600 Radom Opracowanie wydawnicze: Joanna Iwanowska, Iwona Nitek

Wydawnictwo

ul. Malczewskiego 20A, 26-600 Radom, tel. centr. (48) 361-70-33, fax (48) 361-70-34 e-mail: przypis@poczta.onet.pl http://www.uniwersytetradom.pl

Sieć Badawcza Łukasiewicz – Instytut Technologii Eksploatacji

ul. K. Pułaskiego 6/10, 26-600 Radom, tel. centr. (48) 364-42-41, fax (48) 364-47-65 e-mail: instytut@itee.radom.pl http://www.itee.radom.pl

(3)

Spis treści

Przedmowa ... 5

Profesor Regina Borek-Wojciechowska (1955–2019) ... 9 Karolina Wiszumirska: Wymagania prawne dla materiałów i wyrobów

z tworzyw polimerowych przeznaczonych do bezpośredniego kontaktu

z żywnością ... 11 Barbara Czerniejewska-Surma, Orina Surma, Dominika Plust,

Grzegorz Bienkiewicz, Piotr Zapletal, Janusz Kwieciński: Wpływ sezonu

połowowego na zawartość histaminy w śledziu bałtyckim i leszczu ... 20 Krzysztof Wójcicki: Zastosowanie bliskiej podczerwieni wraz z analizą

chemometryczną do oceny jakości piw ... 27 Aleksandra Celejewska, Bożena Borycka, Regina Borek-Wojciechowska:

Fizykochemiczna analiza porównawcza piwa słodowego z kukurydzianym ... 35 Tatiana Dworieckaja: Rola emolientów w barierze naskórkowej:

wielokierunkowe działanie składników olejów roślinnych ... 46 Paulina Malinowska: Wpływ zawartości tokoferolu na stabilność oksydacyjną

i fizykochemiczną olejków pod prysznic opartych na naturalnych olejach ... 61 Katarzyna Michocka, Katarzyna Wybieralska, Julia Stachowicz: Warunki

przechowywania a stabilność pomadek ochronno-nawilżających z różnymi

olejami roślinnymi w składzie ... 73 Dobrawa Kwaśniewska, Daria Wieczorek, Michalina Woszczek: Wybrane

parametry jakości szamponów zawierających różne podstawowe surfaktanty ... 86 Monika Swat, Ryszard Zieliński: Wybielona mikrosfera jako składnik aktywny

kosmetycznych kremów peelingujących ... 94 Anna Cieszyńska: Efektywność usuwania jonów palladu(II) z roztworów

kwaśnych w procesie ekstrakcji-reekstrakcji ... 105 Informacje ... 114

(4)

P r z e d m o w a

Zgodnie z przyjętym przez Kolegium Redakcyjne długoterminowym planem wy- dawniczym w pierwszych dniach lipca 2019 roku oddajemy do rąk Państwa – naszych czytel- ników – sześćdziesiąty numer kwartalnika Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science). Wszystkie artykuły są publikowane w angielskiej wersji językowej, przy czym każdy artykuł zawiera obszerne streszczenie zarówno w języku polskim, jak i an- gielskim. Streszczenia wszystkich prac opublikowanych na łamach kwartalnika w obydwu wersjach językowych dostępne są również na stronie internetowej naszego czasopisma pod następującym adresem: http://www.tpj.uniwersytetradom.pl. Ponadto informujemy, że obecnie na stronie internetowej dostępne są w formule open-access pełne wersje wszystkich artyku- łów, które zostały opublikowane na łamach naszego czasopisma do roku 2018 włącznie.

W ostatnim tygodniu kwietnia 2019 roku grono polskich towaroznawców opuściła na zaw- sze pani prof. UTH dr hab. inż. Regina Borek-Wojciechowska – wielce zasłużony pracownik naukowy Katedry Towaroznawstwa i Nauk o Jakości na Wydziale Ekonomiczno-Prawnym w Uniwersytecie Technologiczno-Humanistycznym w Radomiu. Obecne wydanie naszego czasopisma otwiera wspomnienie przybliżające postać Pani Profesor.

Serię 11 artykułów obecnego jubileuszowego wydania naszego czasopisma otwiera praca Wiszumirskiej, w której autorka omawia wymagania prawne dla materiałów i wyrobów z tworzyw sztucznych na bazie polimerów, które są przeznaczone do bezpośredniego kontaktu z żywnością. W pracy przedstawiono procesy i zjawiska, jakie mogą mieć miejsce w trakcie stosowania i przetwarzania materiałów z tworzyw polimerowych, szczególnie mowa tu o opakowaniach do pakowania i przechowywania żywności. Opisano także możliwość dopuszczenia do kontaktu z żywnością tworzyw polimerowych pochodzących z recyklingu

Podwyższona zawartość histaminy jest jednym z czynników determinujących jakość nie- których rodzajów żywności, a zwłaszcza ryb. W kolejnej pracy dotyczącej badań jakości żyw- ności Czerniejewska-Surma i współautorzy przedstawiają wyniki badań własnych dotyczące wpływu sezonu połowowego na zawartość histaminy w śledziu bałtyckim i leszczu. Doświad- czalnie wykazano, że zawartość histaminy w mięsie tych ryb w istotny sposób zależy od sezo- nu połowowego.

Możliwości wykorzystania współczesnych metod instrumentalnych w badaniach towaroznawczych omówiono w pracy Wójcickiego na przykładzie oceny jakości piwa. Autor przedstawia wyniki badań własnych z wykorzystaniem rejestracji widm próbek piwa w zakresie bliskiej podczerwieni oraz opracowanie uzyskanych widm z wykorzystaniem zaawansowa- nych metod statystycznych objętych terminem metody chemometryczne.

Niska dostępność produktów bezglutenowych nie pozwala części społeczeństwa w pełni uczestniczyć w popularnych zajęciach życia towarzyskiego, jak jedzenie czy picie piwa.

W procesie warzenia piwa zwykle wykorzystuje się słody jęczmienne zawierające gluten, przy czym rośnie również produkcja piwa ze słodów pszenicznych. W związku z tym piwo jest nieodpowiednie do spożycia przez pacjentów o niepożądanym dla nich działaniu glutenu.

Praca Celejewskiej, Boryckiej i Borek-Wojciechowskiej przedstawia wyniki badań własnych autorek dotyczące analizy porównawczej parametrów fizykochemicznych piwa słodowego oraz piwa kukurydzianego. Prezentowane w pracy wyniki badań piwa kukurydzianego w pełni potwierdzają możliwość syntezy produktu pozbawionego glutenu.

Kolejnych pięć prac dotyczy prezentacji badań wybranych czynników wpływających na jakość kosmetyków. Jednym z podstawowych cech wielu produktów kosmetycznych oczeki- wanych przez konsumentów w zakresie wyboru preparatu do pielęgnacji skóry jest ich dzia- łanie nawilżające. W preparatach kosmetycznych funkcję tę pełnią emolienty. Są powszechnie stosowaną grupą substancji o charakterze lipidowym odpowiedzialnych za spełnienie tego kryterium jakościowego współczesnych produktów kosmetycznych. W kolejnej pracy

(6)

Dworieckaja omawia znaczenie emolientów w barierze naskórkowej, przedstawiając w tym zakresie wielokierunkowe działanie składników olejów roślinnych.

Możliwości zastąpienia syntetycznych przeciwutleniaczy w produktach kosmetycznych przez składniki pochodzenia naturalnego stanowią przedmiot wielu prac badawczych. Malinow- ska przedstawia wyniki badań własnych dotyczące wpływu zawartości tokoferolu na stabilność oksydacyjną i fizykochemiczną olejków pod prysznic opartych na naturalnych olejach. W pracy zbadano wpływ 0,1% i 0,02% tokoferolu oraz 0,02% BHT na stabilność fizykochemiczną i oksydacyjną olejków pod prysznic przechowywanych przez 6 miesięcy w temperaturze -5°C, 25°C i 40°C. Na podstawie pomiarów liczby nadtlenkowej wykazano, że dodatek 0,02% tokoferolu do próbek badanych olejków pod prysznic zapewnia bardziej efektywne działanie przeciwu- tleniające niż 0,02% dodatek BHT we wszystkich warunkach przechowywania.

Przedmiotem badań kolejnej pracy są również badania przechowalnicze kosmetyków. Michoc- ka, Wybieralska i Stachowicz przedstawiają wyniki badań własnych wpływu warunków przechowywania na stabilność pomadek ochronno-nawilżających zawierających w swoim składzie różne oleje roślinne. Badaniami objęto pomadki zawierające olej kokosowy, olej z pestek moreli, olej rycynowy oraz oliwę z oliwek. Na podstawie przeprowadzonej oceny stabilności wytworzonych pomadek określono czas minimalnej trwałości produktów oraz określono optymalne warunki ich przechowywania, takie jak zmiana temperatury czy dostęp do światła.

Od wielu lat obserwuje się proekologiczne tendencje w zakresie receptur produktów kosmetycznych. W kolejnej pracy Kwaśniewska, Wieczorek i Woszczek przedstawiają wyniki badań własnych oceny jakości handlowych szamponów do włosów zawierających różne podstawowe surfaktanty. Zaprezentowano wyniki badań wpływu tych składników szamponów na wartość transepidermalnej utraty wody. Stwierdzono, że żaden z testowanych szamponów handlowych w analizowanym czasie nie wpłynął hamująco na proces przeznaskórkowej utraty wody.

W kolejnej pracy Swat i Zieliński przedstawiają wyniki badań własnych możliwości wybiela- nia cząstek mikrosfery, która stanowi odpad w procesie wytwarzania energii w elektrowniach węglowych. Omówiono także możliwości zastosowania tego odpadu w wyrobach kosmetycznych z wykorzystaniem jego właściwości peelingujących. Zaproponowano zastosowanie wybielonej mikrosfery jako składnika aktywnego kosmetycznych kremów peelingujących. W pracy omówio- no wyniki badań sensorycznych zmiękczającego kremu kosmetycznego do pielęgnacji pięt zawie- rającego mocznik oraz wybieloną mikrosferę. Eksperymentalnie wykazano przydatność wybielonej mikrosfery jako składnika aktywnego kosmetycznych kremów peelingujących.

Problematyka zagospodarowania odpadów składających się ze zużytego sprzętu elektrycz- nego i elektronicznego stanowi przedmiot artykułu Cieszyńskiej. Autorka omawia metody odzyskiwania cennych metali metodami hydrometalurgicznymi, które od dwóch dekad stano- wią przedmiot najbardziej intensywnych badań w dziedzinie mokrych technik odzysku metali.

Metody ekstrakcji rozpuszczalnikami są stosowane do odzysku metali szlachetnych ze źródeł o niskim stężeniu. W pracy przedstawiono wyniki badań własnych efektywności usuwania jonów palladu(II) z roztworów kwaśnych w procesie ekstrakcji-reekstrakcji.

Sześćdziesiąty numer naszego kwartalnika zamyka stała rubryka „Informacje TPJ”. Za- mieszczono w niej przypomnienie o kolejnej międzynarodowej konferencji towaroznawczej z cyklu „Commodity Science in Research and Practice” organizowanej przez Wydział Towa- roznawstwa i Zarządzania Produktem Uniwersytetu Ekonomicznego w Krakowie, która odbę- dzie się w listopadzie 2019 roku.

Życzę Państwu przyjemnej lektury.

Redaktor TPJ

prof. dr hab. inż. Ryszard Zieliński

(7)

P r e f a c e

According to the long-term plan accepted by the Editorial Board, in the first days of April 2019 we present to our readers the 59^th issue of the Polish Journal of Commodity Science.

Continuing the efforts to widen the group of our readers all the papers are published in English. We would like to remind that now, only papers written in English are accepted by the editors. As before, each paper contains a wide summary in Polish and English. The summaries in both language versions of all the works published one can find on our web page http://www.tpj.uniwersytetradom.pl. Moreover, at the web page an open-access to all the papers published up to 2017 is offered.

In the last week of April 2019, a group of Polish commodities experts was abandoned by Professor Zofia Cichoń

–

a well-deserved researcher at the Department of Commodity Science and Quality, University of Technology and Humanities in Radom. The current issue of our journal opens with a reminiscence on the figure of Professor.

The series of 11 articles of the current jubilee issue of our magazine is opened by Wiszumirska's work, in which the author discusses legal requirements for plastic materials and products based on polymers that are intended for direct contact with food. The paper presents processes and phenomena that may take place during the use and processing of polymeric materials, especially in food packaging. Also the possibility of contacting recycled polymer materials with food is discussed.

Increased histamine content is one of the factors determining the quality of some types of food, especially fish. In the next paper on food quality testing, Czerniejewska-Surma et al.

present the results of their research on the impact of the fishing season on the histamine content in Baltic herring and bream. It was experimentally proved that the histamine content in the meat of these fish depended on the fishing season.

The possibilities of application contemporary instrumental methods in commodity research are discussed in Wójcicki's article on the beer quality assessment. The author presents the results of his research based on registration of spectra of beer samples in the near infrared range and the development of the obtained spectra using advanced statistical methods covered by the term: chemometric methods.

The low availability of gluten-free products does not allow part of society to fully participate in popular social activities, such as eating or drinking beer. The brewing process usually uses barley malts containing gluten, while the production of beer from wheat malts is also increasing. Therefore, beer is unsuitable for consumption by patients with an undesirable effect of gluten. The paper by Celejewska, Borycka and Borek-Wojciechowska presents the results of their research on comparative analysis of the physicochemical parameters of malt beer and corn beer. The corn beer research results presented in the paper fully confirm the possibility of synthesis of a gluten-free product.

The consecutive five papers present research on factors affecting the quality of cosmetics.

One of the basic features of skin care products expected by consumers is their moisturizing effect. In cosmetic preparations, this function is performed by emollients. They are a commonly used group of lipid substances responsible for meeting this quality criterion in modern cosmetic products. In the next paper, Dworieckaja discusses the importance of emollients in the epidermal barrier and describes the multidirectional effects of vegetable oil ingredients.

The possibilities of replacing synthetic antioxidants in cosmetic products by ingredients of natural origin are the subject of many research works. Malinowska presents the results of her research on the impact of tocopherol content on the oxidative and physicochemical stability of shower oils based on natural oils. The study examined the effect of 0.1% and 0.02%

(8)

tocopherol as well as 0.02% BHT on the physicochemical and oxidative stability of shower oils stored for 6 months at -5°C, 25°C and 40°C. Based on measurements of peroxide number, it was shown that the addition of 0.02% tocopherol to the samples of tested shower oils provided a more effective antioxidant effect than 0.02% BHT under all storage conditions.

Cosmetics storage tests are the subject of the consecutive paper. Michocka, Wybieralska and Stachowicz present the results of their research on the impact of storage conditions on the stability of protective and moisturizing lipsticks containing various vegetable oils. The research included lipsticks containing coconut oil, apricot kernel oil, castor oil and olive oil.

Based on the assessment of the stability of lipsticks, the time of minimum durability of the products was determined and optimal storage conditions, such as temperature change or access to light, were characterized.

For many years, pro-ecological trends in the field of cosmetic product recipes have been observed. In the next article, Kwaśniewska, Wieczorek and Woszczek present the results of their work on the quality assessment of commercial hair shampoos containing various basic surfactants. The results of research on the effect of these shampoo ingredients on the value of transepidermal water loss are presented. It was found that none of the tested commercial shampoos had an inhibitory effect on transepidermal water loss during the analyzed period.

In the consecutive paper, Swat and Zieliński present the results of their research on the possibility of whitening particles of the microsphere, which is waste in the process of energy production in coal power plants. The possibilities of employing this waste’s peeling properties in cosmetic products were discussed. The use of bleached microsphere as the active ingredient of peeling creams was proposed. The paper discusses the results of sensory tests of the softening heel creams containing urea and the bleached microsphere. The applicability of bleached microsphere as the active ingredient of cosmetic peeling creams was experimentally demonstrated.

The management of electric and electronic wastes is the subject of Cieszyńska's article.

The author discusses the methods of recovering valuable metals by hydrometallurgical methods, which for two decades have been the subject of the most intensive research in the field of wet metal recovery techniques. Solvent extraction methods are used to recover precious metals from sources of low concentration. The paper presents the results of the research on the efficiency of palladium (II) ion removal from acid solutions in the extraction- reextraction process.

The 60th issue of our quarterly is closed by the “PJCS Announcements” column. It contains information about the next international conference “Commodity Science in Research and Practice” organized by the Department of Commodity Science and Product Management, Kraków University of Economics, which will be held in November 2019.

I wish you a nice reading

PJCS Editor

Prof. dr hab. inż. Ryszard Zieliński

(9)

Dr hab. inż. Regina Borek-Wojciechowska prof. UTH Rad. (1955–2019)

Śpieszmy się kochać ludzi tak szybko odchodzą…

Ks. Jan Twardowski W dniu 24.04.2019 r. po długiej i ciężkiej chorobie odeszła na Wieczny Odpoczynek nasza nieodżałowana koleżanka, przyja- ciółka, wybitna specjalistka z zakresu Towaroznawstwa Spożyw- czego, ceniony pracownik i wspaniały nauczyciel akademicki dr hab. inż. Regina Borek-Wojciechowska prof. UTH Rad. z Kate- dry Towaroznawstwa i Nauk o Jakości WNEiP Uniwersytetu Technologiczno-Humanistycznego w Radomiu.

Cześć Jej Pamięci.

Dr hab. inż. Regina Borek-Wojciechowska prof. UTH była absolwentką Wydziału Inży- nieryjno-Ekonomicznego Akademii Ekonomicznej we Wrocławiu. Pracę zawodową podjęła w Centrum Uczelniano-Przemysłowym Wyższej Szkoły Inżynierskiej w Radomiu, a od 1.10.1990 roku rozpoczęła pracę na stanowisku asystenta w Zakładzie Gospodarki Żywno- ściowej Wydziału Ekonomicznego ówczesnej Wyższej Szkoły Inżynierskiej w Radomiu i od tego momentu z pasją rozwijała swoje zawodowe i naukowe zainteresowanie Towaroznaw- stwem.

Od kwietnia 2010 roku dr hab. inż. Regina Borek-Wojciechowska pracowała jako profesor Politechniki Radomskiej na Wydziale Ekonomicznym, obecnie na Wydziale Nauk Ekono- micznych i Prawnych w Katedrze Towaroznawstwa i Nauk o Jakości na Uniwersytecie Tech- nologiczno-Humanistycznym. Prowadziła wykłady, ćwiczenia laboratoryjne, audytoryjne oraz konwersatoria z takich przedmiotów jak: podstawy towaroznawstwa artykułów spożywczych;

towaroznawstwo artykułów spożywczych; TQM; systemy zapewnienia jakości; normalizacja, certyfikacja, akredytacja; audit wewnętrzny i certyfikacyjny; audit i audytowanie; zarządzanie jakością w opiece zdrowotnej. Wypromowała wiele prac magisterskich ocenianych jako bardzo dobre i dobre. Dr hab. inż. Regina Borek-Wojciechowska prof. UTH prowadziła również wykłady na studiach doktoranckich. Była opiekunem naukowym i promotorem kilku prac doktorskich. W 2013 roku wypromowała pierwszego doktoranta. Prof. Regina Borek- -Wojciechowska prowadziła także zajęcia dydaktyczne obejmujące wykłady, ćwiczenia w innych uczelniach, m.in. w Wyższej Szkole Handlowej w Kielcach, w PWSOŚ w Radomiu, w Wyższej Szkole Finansów i Bankowości w Radomiu, a także w Wyższej Szkole Biznesu w Radomiu. Jej praca dydaktyczna nie ograniczała się tylko do środowiska uczelni wyższych.

W latach 1999–2001 podjęła pracę w bardzo dynamicznie rozwijającej się na polskim rynku motoryzacyjnym francusko-niemieckiej firmie Bertrand Faure Automobil Sp. z o.o. w Grójcu.

Ponadto brała udział w pracach Komisji Rolnictwa Starostwa Powiatowego w Starachowicach nad przygotowaniem programu „Polska wolna od GMO”.

(10)

Równolegle z pracą dydaktyczną dr hab. inż. Regina Borek-Wojciechowska prof. UTH re- alizowała zadania naukowo-badawcze. W 1998 roku obroniła z wyróżnieniem pracę doktorską na Wydziale Towaroznawstwa Akademii Ekonomicznej w Krakowie. W 2010 roku na podstawie osiągniętego dorobku naukowego oraz przedłożonej rozprawy habilitacyjnej Rada Wydziału Towaroznawstwa Uniwersytetu Ekonomicznego w Poznaniu nadała jej stopień doktora habilitowanego nauk ekonomicznych.

Dr hab. inż. Regina Borek-Wojciechowska prof. UTH jest autorką ponad 150 publikacji, w tym 4 patentów. Była również recenzentką kilku prac doktorskich, m.in. na Wydz. Towaro- znawstwa UEP i Wydz. Towaroznawstwa UEK.

Prof. R. Borek-Wojciechowska angażowała się również w prace organizacyjne zarówno w uczelni, jak i poza nią; m.in. była członkiem Rady Wydziału Ekonomicznego (obecnie WNEiP), członkiem Senatu Uniwersytetu Technologiczno-Humanistycznego, wiceprezesem Polskiego Towarzystwa Towaroznawczego – Oddział Mazowiecki oraz członkiem Komisji Nauk Towaroznawczych Polskiej Akademii Nauk. Była także przedstawicielem Wydziału Ekonomicznego w Klubie Polskie ISO 9000 i Pollab przez cały okres członkostwa Wydziału Ekonomicznego w tych Klubach. W latach 2004–2016 była członkiem Komitetu Redakcyjne- go Towaroznawczych Problemów Jakości.

Dr hab. inż. Regina Borek-Wojciechowska była cenionym, zarówno przez przełożonych jak i przez studentów, dydaktykiem i otwartym na sprawy młodych ludzi nauczycielem i wy- chowawcą młodzieży. Sprawowała opiekę nad Kołem Naukowym „Młodzi Towaroznawcy”.

Za swoją pracę naukowo-dydaktyczną była nagradzana przez Rektora Politechniki Ra- domskiej. Za wieloletnią działalność w Polskim Towarzystwie Towaroznawczym została wyróżniona Brązową Odznaką PTT.

Prof. Regina Borek-Wojciechowska bardzo lubiła podróżować, odkrywać nowe miejsca, rozmawiać z ludźmi. Jej wielką pasją były konie.

To nie koniec podróży.

Śmierć to tylko kolejna ścieżka, którą wszyscy musimy podążyć

John Ronald Reuel Tolkien

Bożena Borycka

(11)

TOWAROZNAWCZE PROBLEMY JAKOŚCI 3(60)/2019 Karolina WISZUMIRSKA

Poznań University of Economics and Business Institute of Quality Science

Department of Non-Food Product Quality and Packaging Development

Legal requirements for plastic materials and articles that come

into direct contact with food

Received: January 7, 2019; accepted: February 4, 2019 DOI: 10.19202/j.cs.2019.03.01

Key words: safety of food contact materials, plastic packaging, legal requirements, migration, sensory analysis.

Słowa kluczowe: bezpieczeństwo opakowań do kontaktu z żywno- ścią, opakowania z tworzyw polimerowych, wymagania prawne, migracja, analiza sensoryczna.

1. Introduction

In the process of producing, processing, transporting, storing and serving, food comes into contact with a number of materials. Food contact materials come in many different forms, based on technical and logistics requirements in the supply chain, as well as market, marketing, legal, environmental and other criteria. All materials which come into direct or indirect contact with food should be sufficiently neutral and safe in order not to affect consumers’ health and to prevent the reduction in the quality of food.

The European Union has introduced a number of legal requirements and control methods of FCMs, referring in a

general or specific way to FCMs.

In recent years, special attention has been paid to polyamide and melamine plastic kitchenware imported from the People’s Republic of China and Hong Kong Special Administrative Region [1]. All violations to FCM safety are reported via the Rapid Alert System for Food and Feed (RASF). In 2017, 67 cases of migration limits being exceeded were reported, and 24 of them referred to threats related to melamine products.

FCM may pose a serious threat to consumers’ health and life, mainly because of the possible migration of low molecular compounds from packaging to food, and the resulting consumption and interactions in the human body.

Polymers – as large molecular compounds with a mass of over 1000 Da do not tend to migrate to food and there is no risk that they will be consumed. Polymers are thus neutral and non-toxic to the human body. It is low molecular substances added to polymers in order to obtain the desired processing and functional properties that are harmful.

A discussion of this opinion is described in [2]. Absorption of some substances of low or high molecular weight may be an individual feature, moreover, many factors have been mentioned that favor the increase of absorption of substances found accidentally in food, for example from packaging, such as gastrointestinal diseases, taking certain medications, increased physical effort or stress. In addition, obese people, infants and the elderly are exposed to increased absorption of

(12)

potentially hazardous substances [2]. Some low molecular compounds may be potentially carcinogenic or estrogenic (e.g. plasticizers – phthalates). Substances which may get from packaging to food include mainly non-polymerized monomers or additives used in the processing of plastics, e.g. monomers and oligomers (acrylonitrile, acrylamide, bisphenol A diglycidyl ether (BADGE), butadien, caprolactam, isocyanate, formaldehyde, phthalate acid, melamine, polyethylene terephthalate oligomer, styrene, vinyl chloride); antioxidants (arylsubstituted phosphites); polymer stabilizers (HALS (Hindered Amine Light Stabilizers));

heat stabilizers (epoxidized oils); plasticizers (phthalates: DEHP, DBP, BBP, DINP, DIDP, DNOP); lubricants (fatty acid amides); solvents (propyl acetate, 2-methoxymethanol, 2-butoxymethanol); pollutants (products of the decomposition of processing additives or monomers, residues of chemicals used in the processing of plastics, e.g. aniline, dimethylurea, benzene, naphthalene, hydrogen peroxide, dioxins) [3].

Not only the substances knowingly used during manufacture of FCMs can migrate into food stuffs, but also non-intentionally added substances (NIAS), such as impurities, reaction by-products, and degradation products. For NIAS screening purposes substances can be divided in three main groups: volatile, semi-volatile and non- volatile substances [4].

To assess the health impact of food packaging, it is necessary to determine the exact chemical composition of the packaging material and verify the safe levels of migration. The risk assessment must be based on scientific evidence, which is why continuous research in this area is a key element in the protection of consumer safety. The legal requirements relating to the problem of the safety of food contact packaging pertain not only to plastics, but also to ceramics, glass, metals, paper and cardboard, printing inks, waxes and wood.

2. The role of packaging in the development of food safety

In recent years, we have observed the development of innovative solutions in the field of packaging. Design, material or marketing innovations of an incremental or disruptive character help manufacturing companies gain a competitive advantage in the market.

Innovative active and smart packaging, despite its designed properties, may unintentionally be harmful to consumers, thus the detailed requirements of EC/450/2009 of 29 May 2009 apply here [5]. They consider their special properties, such as: the absorption of liquids or gases, the release of substances into food, or indicators (of time, temperature, freshness, and others). The other FCMs are subject to a number of regulations discussed below.

3. The legal requirements pertaining to FCMs made of plastics 3.1. Basic legal regulations

Materials and articles intended to come into contact with food in the European Union have to meet the following requirements: EC/1935/2004 on materials and articles intended to come into contact with food [6], EU/10/2011 on plastic materials and articles intended to come into contact with food [7], as amended.

In accordance with Article 3 of Regulation (EC) No, EC/1935/2004, all food contact materials and articles should be manufactured in compliance with good manufacturing practice (GMP) [8], so that, under normal and foreseeable conditions of use, they do not transfer their constituents to food in quantities that could endanger human health, bring about an unacceptable change in the composition of the food, or a deterioration of its organoleptic characteristics. This provision imposes on producers of packaging materials or packaging the obligation to determine the scope of use of materials/packages or to carry out a series of stress tests in order to determine most widely the safe range of use. If the packaging is used for purposes other than intended, then diffusion of low molecular weight compounds into the medium (food) may occur.

(13)

The detailed legal requirements included in EU/10/2011 refer mainly to the chemical composition of materials, in accordance with the list of substances that are permitted for use in the manufacture of plastics (substances permitted for use in the manufacture of plastic FCMs, substances are included in the annex and are given a number), limits of overall and specific migration, and detailed information concerning the manufacturing process of substances.

EU/10/2011 covers indirect materials, finished materials and plastic layers in a multi- material multi-layer material (MMML) or article. Indirect plastic materials used in the consecutive stages of the manufacturing process do not change their composition but are subjected to the mechanical or thermo-mechanical forming process, e.g. the preforms of bottles, wrap sheets for thermoforming. Finished materials/articles have a final form or shape and are not intended to come into contact with food, e.g. containers, kitchen utensils, chopping boards, elements of technological lines, shelves for refrigerators and freezers, etc. MMML includes materials the layers of which are made of plastic and of the materials other than plastic. In accordance with the requirements of EU law concerning plastics, it covers only layers of plastics included in MMML. At present, there is no consolidated text of EU/10/2011 which takes into consideration all the amendments.

3.2. Tests of overall and specific migration

Tests of overall and specific migration are necessary to determine the health safety of FCMs. Under EU/10/2011, all packaging materials should (understood as “must”) meet the requirements concerning overall migration (OML, Overall Migration Limit) and specific migration (SML, Specific Migration Limit). OML means the total of non-volatile substances that transferred from packaging material or article into a simulant (liquid imitating food).

OML cannot exceed 10 mg/dm² (or 60 mg/kg of food stuff) of all non-volatile substances diffusing from the surface of the material which comes into direct contact with food.

The phenomenon of migration from packaging to food may occur with different speed and in different time. The first stage of migration is the diffusion of compounds inside the polymer, followed by solvation in the place where packaging and food come into contact, and then by permeation to the foodstuff inside the packaging. Wet foods (containing water or fats) and dry (loose) foods are equally prone to absorb undesired substances. Diffusion inside polymer is a random phenomenon for all molecules which may move in the polymer matrix and takes place in accordance with Fick’s laws of diffusion. Factors affecting the speed of migration include: temperature, time, type of plastic and its properties related to the crystal and amorphous phase. The greater the migrant’s relation to the foodstuff rather than to the polymer is, the faster the solvation on the borderline between the polymer and the foodstuff.

Most pollutants migrating from packaging are well soluble in the fatty phase of food, which accelerates their transfer. The last stage of migration is the dissolution of migrants in the food components and diffusion within the whole volume in the random manner. What stimulates the phenomenon of solvation on the borderline between packaging and food and the transfer in mass is the phenomenon of mixing, e.g. as the result of shocks caused by carrying or transporting packages.

Migration tests are performed on the basis of the appropriate relative standards, which specify the type of contact between a packaging material and a simulant, and the time and temperature in which the test is carried out. The conditions of the test always reflect higher than real risks, while the principle of the „worst case scenario” ensures that the application of FCMs is safe in the real conditions of use.

For the sake of analysis, overall migration is tested with the use of simulants imitating food, e.g. 3% acetic acid (simulant B), 10%, 20% or 50% ethanol (simulant: A, C, D1), olive oil or plant oil (simulant D2) and Tenax (simulant E). The detailed test methodology is

(14)

described in the series of PN-EN 1186 [9], in which ways of preparing samples of tests are indicated, among others, the total immersion method or the bag test.

The conditions of the test, i.e. time and temperature, are specified by EU/10/2011.

Although the results of the compliance of the migration level are determined experimentally, the so-called migration models can be used. They are based on diffusion mathematical models and scientific evidence, but they are designed in such a manner that they should indicate a higher value than in reality. This possibility is also stipulated in EU/10/2011 (subchapter 2.2.3, attachment V). In each case when the migration model shows a result higher than the recognized limit of overall migration, this result should be confirmed by traditional laboratory tests with the use of simulants.

Consumers’ safety, related to the presence of substances that may migrate, depends on the physical and chemical properties of these substances and on the actual threat they pose for consumers (connected with the possibility of them being consumed). Safety is assessed on the basis of toxicological tests, the analysis of migrating compounds and of the properties of packaging material/product sets or packaging material/packaging material sets in the case of multi-layer materials. Empirical tests are a starting point for building theoretical migration models and for estimating the quantity of a substance that a person may potentially absorb within a day or a longer time. The total mass of migrants is the function of a few variables the knowledge of which is necessary to assess the packaging material which comes into contact with the food stuff.

3.3. The sensory test of packaging

The organoleptic evaluation is a test that complements migration tests. All food contact materials and articles should be manufactured in compliance with good manufacturing practice, so that, under normal and foreseeable conditions of use, they do not bring about an unacceptable change in the composition of food, or a deterioration of its organoleptic characteristics. This assessment is a non-instrumental analysis carried out with the help of senses (sight, taste and smell), the transfer of volatile compounds that change the taste and/or smell of food in the contact (direct and indirect) of the food package. Some volatile substances, although not posing a threat to human health or life, can cause sensory changes in food, which disqualifies such material for food applications. The most common sensory test standards used in the laboratory are described below.

Organoleptic (oflactometric) tests are performed with the help of human senses, so they are not carried out instrumentally, but constitute the final criterion for the approval of a product and for permitting to offer it for sale provided that all the other legal requirements are met.

The confirmation that flavour and odour are not transferred in the direct contact with food is the key aspect of the compliance of packaging material with EC/1935/2004 (art. 3). The test can verify whether a given material releases volatile compounds of, among others, the degradation of plastics or their processing additives (colours, plasticizers), or solvents used in lamination or printing (e.g. propyl acetate, isobutyl acetate, ethyl acetate, lower alcohols and ketones). What is interesting, packaging materials may meet the requirements concerning overall and specific migration, while the test of sensory neutrality may show that the material has some non-compliance which eliminates the material from contact with food. Although human senses have their limitations as regards the reception of stimuli, in some cases they are able to detect a strange flavour or scent, which is almost impossible to discover by the applied instrumental methods. That is why this type of a test has become a standard in packaging industry in recent years. The sensory analysis is supplemented by the analysis of VOCs (Volatile Organic Compounds), which may come from packaging components, printing inks or other pollutants. VOCs include acetone, cyclohexane, ethanol, butanone, ethyl acetate, toluene and others.

(15)

Some food products, especially those containing large amounts of fat, are sensitive to strange scents, which may be detected by consumers. These products, e.g. butter biscuits, chocolate, almonds or mineral water, are used as indicator products in the sensory tests of packaging materials. Sensory evaluation is carried out according to standardized methods described in the norms. The test is performed by a team of specialists in sensory analysis. In the case of an analogical team which examines food, methods and model substances are well described and known. As far as the sensory evaluation of packaging materials is concerned, there are no flavour and odour models that could be used for training and testing the sensitivity of a team. Even though basic knowledge in the field of the sensory analysis of food is used, it is sensitivity to flavours and odours connected with the manufacturing process of a given packaging material that is of key importance.

Sensory analysis should be carried out on the basis of the appropriate relative standards.

The basic list of norms includes: PN-EN ISO 5492:2009 Sensory analysis – terminology.

Terms connected with sensory analysis were defined [10]. They are applicable in all industries in which products are evaluated with the help of organoleptic senses. The following terms were provided: general terminology, terminology related to senses, to organoleptic characteristics, and terminology related to methods; PN-EN ISO 8586:2014-03 Sensory analysis – General guidelines for choosing, training and monitoring the selected evaluators and experts of sensory analysis [11]. In this International Standard, the criteria for the choice of the evaluators and experts of sensory analysis and the procedures of training and monitoring them were established. Information included in ISO 6658 was supplemented [12];

PN-EN ISO 4120:2007 Sensory analysis – Methodology – Triangular method [13]. The scope covers the procedure for determining whether there is a discernible difference or similarity in the intensity of a single evaluated qualitative property between two product samples. It does not allow us to determine how big the difference is or what the direction of its intensity is, nor does it indicate which of the characteristics are responsible for the difference. This test is referred to as a “compulsory choice test” and is also used for selecting, training and assessing the competence of the evaluators.

Laboratories which perform the sensory analysis of packaging materials made of plastics usually recommend method DIN 10955:2004 Sensory analysis – Testing of packaging materials and packages for foodstuffs, in which a five-degree scale of the intensity of a strange flavour or odour is applied. 0 means that there is no perceptible transfer of odour and flavours are absent; 1 – transfer of odour/off-flavour is just perceptible (still hard to define);

2 – moderate transfer of odour/off-flavour (the evaluator can identify the origin of scent in a general way, but no specific substance can be identified); 3- moderately strong transfer of odour/off-flavour; 4 – strong transfer of odour/off-flavour (the evaluator is able to identify the responsible substance) [14]. Packaging is approved by way of contracts with suppliers, but it is usually agreed that the result of 3 or more is non-compliant with the provisions of EC/1935/2004, art. 3. The packaging of articles which are particularly prone to transfer flavours and scents may be permitted for the use with FCMs even with the result of 0 or 1.

A variety of tests may be used in sensory analysis, e.g. the hierarchical test (according to DIN 10963) [15], the „multi comparison” test (according DIN 10954 [16]), but it is the triangular test that seems to be the simplest for the team (according to PN-EN ISO 4120) [13].

It ensures fast and reliable evaluation. As regards evaluation teams, they usually consist of six to ten people. The individual results that deviate from the mean by more than 1.5 points are rejected. If there is the insufficient number of results, the test is carried out again by a new team.

In the sensory analysis of packaging, the choice of foodstuffs for the role of the carrier of flavour/odour is wide and basically depends on the manufacturer (of food and packaging).

They include, among others, unsalted butter, almond flakes, neutral cooking oil, milk

(16)

chocolate (in bars or grated), biscuits, water, apple juice, 0.2% acetic acid, 10% ethanol or a product that will be packaged, e.g. crisps, spices, etc.

Samples for tests in direct contact with food may be prepared with the use of a few methods: by immersing a packaging material – bilateral contact; preparing a bag and filling it with a product – unilateral internal contact; a cell – unilateral internal or external contact. The material can also be tested in an increased temperature; simulating the actual conditions of use: in a microwave oven, baking in an oven.

In accordance with the recommendations concerning test conditions DIN 10955:2004, the conditions in which samples for sensory analysis are prepared should reflect the conditions of the overall migration test, i.e. the period of 10 days in the temperature of 40^oC, or simulate real threats, e.g. spoons for cooking or baking may be immersed in sunflower oil in the temperature of 100^oC for 15 minutes [14].

4. The safe use of plastic materials derived from recycling

Owing to the development of processing technologies, plastics can be mechanically recycled, as a result of which a secondary raw material called a regranulate (recycled polymer) is obtained, e.g. poly(ethylene terephthalate) – rPET, where „r” stands for regranulate.

Regranulates can then be processed using the methods of: injection moulding, multi- component injection or coextrusion for the manufacture of multi-layer packaging, where the central layer may be made of a secondary raw material. The use of material recycling involves a number of dangers, such as contamination with the residues of packaged products (detergents, solvents), the consequences of improper storage (long-term storage in too high or too low temperature) or contamination with substances not permitted to come into contact with food (paints, pesticides, fuels).

The current trend of the use of recycled materials is also increasingly present in the field of packaging. Figures 1 and 2 show the raw material (post-consumer film) and the product (PCR) of a recycling line. The use of regranulates does not also exclude the permission to use packaging in contact with food, but they have to meet the requirements specified in Regulation EC/282/2008 [17]. Attention should be paid to the list of plastics that this regulation does not cover: materials subjected to chemical recycling, because they are treated as original polymers; manufacturing waste materials which have not come into contact with food or have not been contaminated in any other way, e.g. cuttings after sawing a wooden band or after smoothing its edges; recycled materials which were placed behind a functional barrier.

The use of recycled plastic in packaging is possible and legally permitted by the European Commission. Plastics are derived from recycling and used behind a functional barrier.

A functional barrier in the plastic is considered sufficient to guarantee safety also for recycled plastics. Recycled plastic materials can be a source of contamination from the residues of pre- packaged food products or misuse of packaging, e.g. the storage of chemical solvents or detergents.

The production of recyclates used for the manufacture of FCMs must gain a permission, which covers the evaluation of technology and process parameters guaranteeing the highest standards of the purity of manufactured regranulates. A manufacturer and his production line are then entered in the European Union register of recycling processes.

Due to the increasing supply of recyclates on the plastics market, it is worth considering whether they could also be reused in the packaging industry. Until now, all legal requirements and standards have been applied to primary plastic packaging materials. The focus was set on the requirements for polymer materials derived from material recycling. Elements of the plastics recycling process, hazards resulting from the use of raw material and the process itself, which may directly and indirectly influence the quality and safety of products manufactured from secondary raw materials were discussed.

(17)

Labelling the use of recycled plastics in FCMs is voluntary. Guidelines for such labelling are specified in 14021:1999 [18]. Enterprises often use this kind of tagging as an element of their CSR marketing strategies.

5. The declaration of conformity as a document confirming that a packaging material meets legal requirements

The declaration of conformity and supporting documents accompany new or processed products and materials. The declaration of conformity in accordance with EC/1935/2004, art.

16, confirms compliance with the current legal requirements in force in the European Union and provides the customer with information that is necessary for him to check compliance with applicable regulations or to establish a new declaration if changes have been made to the material or packaging, e.g. printing, laminating, heat treatment and others.

The declaration of conformity is a document that is passed to the recipient of a material intended to come into contact with food at all stages of the distribution of a product, except for the stage of placing it in the retail market. The declaration cannot be prepared for a number of materials with a different composition, but the declaration of conformity can be drawn up for a few types of the same material, which differ in size, shape or thickness. The evaluation of conformity covers all types. The declaration of conformity must include information about input substances, indirect products of manufacturing stages and finished materials in accordance with Attachment IV of EU/10/2011.

Glues, paints, varnishes and other substances used in the manufacture of products from plastics do not need to have the declaration of conformity, but, under EU/10/2011, suppliers of these components have to submit evidence that they meet the safety requirements concerning migration limits, which will enable the producer of the finished article to establish conformity with the rules of law. Therefore, a set of proper information often assumes the form of the declaration of conformity.

The supplementary documents accompanying the declaration of conformity include:

documents of the internal control of quality and composition, test results, and toxicological data. These documents should also include information concerning the technological process of production, processing, filling, sterilizing, etc.

6. Labelling

Under art. 15 of EC/1935/2004, FCMs which are not yet in contact with food when they are placed on the market should be properly labelled with the words ‘for food contact’, or a specific indication as to their use, such as a cake slice, a ladle or a „glass and fork” symbol [6].

It is required that all FCMs be identifiable and that the route of a material/article in the market be traceable. FCMs can be identified with the help of labelling or documentation. The system which ensures identification enables competent authorities to carry out an official control and manufacturers to reject faulty products from the market and provide information about a product.

7. Conclusions

European Union regulations refer to a number of cases concerning the application of FCMs, but there are still no detailed laws regarding, among others, paper and cardboard, metals, glass, and printing inks. There are no regulations concerning the safe use of these materials, and the formulation of good practices or rules applied on the national level may lead to potential inconsistencies and impediments in the free flow of materials and articles in the EU market.

(18)

The fact that the producers of FCMs put emphasis on the manufacture of safe materials and articles intended to come into contact with food not only ensures the high quality of products but is also a promise that the food is safe and well packaged.

8. References

[1] Commission Regulation (EU) No 284/2011 of 22 March 2011 laying down specific conditions and detailed procedures for the import of polyamide and melamine plastic kitchenware originating in or consigned from the People’s Republic of China and Hong Kong Special Administrative Region, China.

[2] Groh K.J., Geueke B., Muncke J. (2017) Food contact materials and gut health: Impli- cations for toxicity assessment and relevance of high molecular weight migrants. Food and Chemical Toxicology, 109, pp. 1-18.

[3] Lau O.-W., Wong S.-K. (2000) Contamination in food from packaging material. Journal of Chromatography A, 882 (1-2), pp. 255-270.

[4] Leeman W.R., Krul L. (2015) Non-intentionally added substances in food contact ma- terials: how to ensure consumer safety. Cuurent Opinion in Food Science, 6, pp. 33-37.

[5] Commission Regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food.

[6] Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC.

[7] Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food.

[8] Commission Regulation (EC) No 2023/2006 of 22 December 2006 on good manufacturing practice for materials and articles intended to come into contact with food.

[9] PN-EN 1186 Materials and products intended for contact with food products – Plastics [10] PN-EN ISO 5492:2009 Sensory analysis – terminology.

[11] PN-EN ISO 8586:2014-03 Sensory analysis – General guidelines for choosing, training and monitoring the selected evaluators and experts of sensory analysis.

[12] ISO 6658:2017 Sensory analysis – Methodology – General guidelines.

[13] PN-EN ISO 4120:2007 Sensory analysis – Methodology – Triangular method.

[14] DIN 10955:2004 Sensory analysis – Testing of packaging materials and packages for foodstuffs.

[15] DIN 10963:1982 Sensory analysis; ranking method.

[16] DIN 10954:1997 Sensory Testing Methods – Paired Comparison Test.

[17] Commission Regulation (EC) No 282/2008 of 27 March 2008 on recycled plastic materials and articles intended to come into contact with foods and amending Regulation (EC) No 2023/2006.

[18] ISO 14021:1999 Environmental labels and declarations – Self-declared environmental claims.

Summary

All food contact materials (FCMs) should not release chemical compounds (solid and volatile) into food in the amounts that may be harmful to human health. Law regulations concerning the problem of the safety of food contact packaging pertain not only to plastics, but also to ceramics, glass, metals, paper and cardboard, printing inks, waxes and wood. The presented paper includes the elaboration of legal requirements for the permission for use of plastic materials and articles that come into contact with food, both during storage and processing, as well as filling and consumption.

(19)

We described the phenomenon of overall and specific migration, methods of examining it, including the possibility of the application of the theoretical models of estimating the migration size and the legal basis for the requirements in this respect. We also discussed sensory tests for FCMs and presented some examples of substances from packaging that may change the organoleptic properties of food. We referred to regulations concerning processing safety and recycling plastics intended to come into contact with food.

The summary includes the elements of the declaration of conformity and supporting documents accompanying new or processed products and materials in accordance with Article 16 of EC/1935/2004.

Karolina WISZUMIRSKA Uniwersytet Ekonomiczny w Poznaniu Instytut Nauk o Jakości

Katedra Jakości Produktów Przemysłowych i Opakowań

WYMAGANIA PRAWNE DLA MATERIAŁÓW I WYROBÓW Z TWORZYW POLIMEROWYCH PRZEZNACZONYCH DO BEZPOŚREDNIEGO KONTAKTU

Z ŻYWNOŚCIĄ Streszczenie

W artykule zdefiniowano pojęcie „materiały i wyroby przeznaczone do bezpośredniego kontaktu z żywnością” oraz przedstawiono wymagania prawne pozwalające ocenić bezpieczeństwo ich stosowania zarówno podczas przechowywania, przetwarzania, jak i napełniania oraz użytkowania. Wskazano podstawę prawną obowiązującą na poziomie Unii Europejskiej odnoszących się do tego zagadnienia, przede wszystkim skupiono się na trzech aktach prawnych: Rozporządzeniu (WE) 1935/2004, Rozpo- rządzeniu (UE) 10/2011 oraz Rozporządzeniu (WE) 2023/2006.

Opisano procesy i zjawiska, jakie mogą mieć miejsce w trakcie stosowania i przetwarzania materia- łów z tworzyw polimerowych (szczególnie mowa tu o opakowaniach do pakowania i przechowywania żywności). Scharakteryzowano zjawisko migracji globalnej i specyficznej oraz metody badań, charakte- rystykę płynów modelowych oraz dobór warunków badań. Znaczną uwagę poświęcono ocenie senso- rycznej opakowań do kontaktu z żywnością, wskazano wybrane normy opisujące metody i sposób przy- gotowania prób oraz przeprowadzenia badań. W pracy opisano także możliwość dopuszczenia do kontaktu z żywnością tworzyw polimerowych pochodzących z recyklingu na podstawie Rozporządzenia (WE) 282/2008.

W podsumowaniu wskazano elementy deklaracji zgodności oraz dokumenty uzupełniające przeka- zywane pomiędzy kolejnymi uczestnikami łańcucha produkcyjnego, towarzyszące obowiązkowo mate- riałom i wyrobom z tworzyw polimerowych, przeznaczonym do bezpośredniego kontaktu z żywnością oraz obowiązek ustalenia nowej deklaracji, jeśli w materiale lub opakowaniu dokonano zmian, np. dru- kowanie, laminowanie, obróbka termiczna i inne.

Dr. Eng. Karolina WISZUMIRSKA

Poznan University of Economics and Business Faculty of Commodity Science

Department of Commodity Science and Ecology of Industrial Products

al. Niepodległości 10, 61-875 Poznan, Poland e-mail: karolina.wiszumirska@ue.poznan.pl

(20)

TOWAROZNAWCZE PROBLEMY JAKOŚCI 3(60)/2019 Barbara CZERNIEJEWSKA-SURMA¹,

Orina SURMA², Dominika PLUST¹,

Grzegorz BIENKIEWICZ¹, Piotr ZAPLETAL³, Janusz KWIECIŃSKI²

1 West Pomeranian University of Technology in Szczecin Department of Commodity Science and Quality Assessment

2 State University of Applied Sciences in Konin Department of Dietetics and Cosmetology,

3 University of Agriculture in Krakow Department of Cattle Breeding

Effect of fishing season on histamine content in Baltic herring and

bream

Received: May 7, 2019; accepted May 28, 2019 DOI: 10.19202/j.cs.2019.03.02

Key words: Baltic herring, bream, fishing season, biogenic amines, histamine.

Słowa kluczowe: śledź bałtycki, leszcz, sezon połowu, aminy biogenne, histamina.

1. Introduction

All types of food contain amines which in small amounts do not pose a direct threat to human health.

Biogenic amines are components of food and have a po- sitive effect on its sensory properties. They are also the indicator of freshness and edibility of some food groups and even of food hygiene during obtaining and processing of food [1, 2]. The most common way of amines formation is decarboxylation of specific amino acids.

Amino acids decarboxylation and formation of amines can be caused by both endogenous enzymes present in tissues and by microbial enzymes [2, 3].

Dangerous increase in histamine content can occur in food spoilt due to the activity of microorganisms

performing amino acids decarboxylation [4, 5]. Biogenic amines present in food in low amounts do not have a negative health effect; they are essential for proper function of the organism. However, consumption of food products containing large amounts of these compounds can cause symptoms of food poisoning. One of the most toxic biogenic amines is histamine [6].

The presence of biogenic amines in food is a chemical indication of food spoilage and monitoring of biogenic amines content in food products is very important [7]. According to the European Union regulation (EC) no 2073/2005 the histamine limit in fishery products from the fish species with the high amount of histamine is satisfactory if concentrations are ≤100 mg/kg for nine samples tested and a maximum of two samples have a concentration between 100 and 200 mg/kg and if in none sample histamine exceeds the limit of 200 mg/kg [8].

Variation in histamine concentration in food products available in Poland is high and indicate the influence of raw material and product as factors contributing to histamine content.

The level of histamine in various species of fish ranged between 1.4 and 5.2 mg/kg. The maximum amount of histamine (5.2 mg/kg) was found in the bream [9]. In Greece, the average histamine concentration was from 2.7 to 220 mg/kg and the highest histamine concentrations was measured in [10] . Ben-Gigirey et al. [11] pointed at significant differences in histamine concentration between the fish of different species. Histamine

(21)

content also depends on the period of fishing [12] Simidu and Hibiki [13] observed lower probability of histamine presence in tissue of fish caught during the winter season,. They did not, however, determined whether it was connected to the presence of seasonal microflora.

Okuzumi and Awando [14] observed the tendency for histamine-producing microorganisms to occur in late autumn and winter. The number of microorganisms was decreasing when water temperature exceeded 22°C. In summer the population was dominated by Proteus morganii – bacterium having histidine decarboxylating activity. In fish caught in winter, only N-group bacteria were fund. Similar observations were made by Yoguchi et al. [15, 16] who observed seasonal fluctuations in the occurrence of microorganisms responsible for histidine decomposition and isolated them from mackerels caught from May to July and from Atlantic horse mackerel caught in September and October. Aknes and Brekken [17] determined that the Mount of free amino acids related to fishing season and fish feeding activity just before catching. Gloria et al. [18] assessing the number of biogenic amines in 102 samples of albacore (Thunnus alalunga) caught in 1994-1996 showed, that the total concentration of five amines: histamine, spermine, spermidine, putrescine, and tyramine oscillated within the range from 0.06 to 0.47 mg⋅kg^-1 depending on catch of fish.

This study aimed to determine the effect of fishing season on histamine content in Baltic herring and bream.

2. Experimental 2.1. Material

Material subjected to the analyses was Baltic herring (Clupea harengus membrans L.), which was successively caught during five years. 48 batches of Baltic herring were collected for the tests. Fish were caught near Dziwnów in D-2 fishery.

Breams (Abramis brama L.) used in the analyses were caught for three years. 28 batches of bream were subjected to the tests. Fish were in receding rigor mortis state.

All the fish were delivered to the laboratory in ice. Fish subjected to the analyses (from 10 to 20 kg each time) had their gonadal maturity assessed according to Maier scale. Fish were trimmed to fillets with skin, rinsed with running water and dried. Samples for the analyses were ground with meat grinder with 3mm diameter holes of the hole plate.

2.2. Methods

Histamine concentration in fish was measured with the colorimetric method according to PN-87-A-86784 [19]. The method was based on the extraction of histamine from the sample with trichloroacetic acid and elimination of ballast substances on Sephadex DEAE A-25 anionite. The coupling reaction was performed with p-nitrobenzenediazonium chloride.

Measurement of color coupling product in ethyl acetate was performed at λ = 500 nm with UV-Vis Helios spectrophotometer.

Additionally, pH of fish tissue was assessed by a potentiometric method using type N- 51170 E pH-meter, Telko, Poland. The material was minced with meat grinder with 3mm diameter holes of the hole plate. Sample was stirred, put into beaker to 2/3 of its volume and the electrode was immersed into the sample.

All determinations were performed in at least five replications. Significance of differences between means was estimated using the Tukey test. The data was compiled statistically using Statistica (data analysis software system), version 10.1 www.statsoft.com. by StatSoft., Inc.

(2014).

3 [60]

3 [60]

2019

Spis treści

Contents

P r z e d m o w a

P r e f a c e

–

Dr hab. inż. Regina Borek-Wojciechowska prof. UTH Rad. (1955–2019)

Legal requirements for plastic materials and articles that come

into direct contact with food

Effect of fishing season on histamine content in Baltic herring and

bream

3 ^[60]