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BS EN 1186-3:2022

BS EN 1186-3:2022

$142.49

Materials and articles in contact with foodstuffs. Plastics – Test methods for overall migration in evaporable simulants

Published By Publication Date Number of Pages
BSI 2022 26
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This document specifies methods for measuring overall migration of plastic materials and articles intended to come into contact with foodstuffs by contacting test specimens with evaporable food simulants at temperatures greater than or equal to 4 Ā°C and not exceeding the reflux temperature. The overall migration from a sample of the plastics is determined as the loss in mass of non-volatile substances expressed: – per unit surface area; or – per kg of food simulant; or – per article after contact with a food simulant under defined conditions. According to the type of materials or shape of articles, contact with the food simulant is carried out on a single surface (pouch, cell, filling) or by immersion. This document does not cover the interpretation of the results which is expected to account for regulatory requirements.

PDF Catalog

PDF Pages PDF Title
2 undefined
6 1 Scope
2 Normative references
3 Terms and definitions
7 4 Test method
4.1 Principle
4.1.1 General
8 4.1.2 Method 1: total immersion (in conventional oven or at reflux)
4.1.2.1 General
4.1.2.2 Method 1a: total immersion in conventional oven
4.1.2.3 Method 1b: total immersion at reflux
4.1.3 Method 2: cell
4.1.4 Method 3: fillable pouch
4.1.5 Method 4: reverse pouch
4.1.6 Method 5: filling a container
4.2 Reagents
9 4.3 Materials and apparatus
4.3.1 General
4.3.2 Common materials and apparatus for all methods
4.3.3 Common materials for methods other than filling a container
4.3.4 Materials for method 1a (total immersion in conventional oven)
10 4.3.5 Materials for method 1b (total immersion at reflux)
4.3.6 Materials for method 2 (cell)
4.3.7 Materials for method 3 (fillable pouch) and method 4 (reverse pouch)
4.3.8 Materials for method 5 (filling a container)
4.4 Preparation of test specimens
4.4.1 General
11 4.4.2 Preparation of test specimens and determination of the area in contact
4.4.2.1 Method 1: total immersion in conventional oven or at reflux
4.4.2.2 Method 2: cell
4.4.2.3 Method 3: fillable pouch
12 4.4.2.4 Method 4: reverse pouch
4.4.2.5 Method 5: filling a container
13 4.5 Exposure to food simulants
4.5.1 Method 1a: total immersion in conventional oven
4.5.2 Method 1b: total immersion at reflux
14 4.5.3 Method 2: cell
4.5.4 Method 3: fillable pouch
4.5.5 Method 4: reverse pouch
4.5.6 Method 5: filling a container
15 4.5.7 Rinsing of test specimens and the containers of the blanks
4.5.8 Repeated exposure
4.5.9 General recommendations
4.5.10 General requirements
4.6 Determination of migrating amount
4.6.1 Preparation of dishes
16 4.6.2 Evaporation method
4.6.3 Distillation method
17 4.7 Expression of results
4.7.1 General
4.7.2 Calculation methods
4.7.2.1 Migration calculation in mg/dm2
18 4.7.2.2 Migration calculation in mg/kg
20 4.7.2.3 Migration calculations in mg/article
4.7.3 Analytical tolerances and precision
5 Test report
21 Annex A (normative)Requirements for alcohol dilution and contact time and temperature tolerances
A.1 Alcohol dilution
22 A.2 Contact time and tolerances
23 A.3 Contact temperatures and tolerances
24 Annex B (informative)Precision data

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BS EN 1186-3:2022
$142.49