Packaging Contaminants: what’s new?
One of the functions of packaging is to protect the food we eat. This is why they are controlled by specific tests: contaminants in packaging could migrate into the food with which it comes into contact.
Among the most studied substances, some are in the spotlight because they are particularly problematic, the subject of recent opinions by food safety agencies, or because their acceptable concentration limits in packaging have been revised.
Following last year’s webinars that included important topics such as PFAS and Mineral Oils, Mérieux NutriSciences is happy to invite you to follow the short webinar series on other packaging contaminants:
- PRIMARY AROMATIC AMINES, November 22 – 15H00 CET
- PHTHALATES, December 18 – 15H00 CET
- BISPHENOLS, February 1 – 15H00 CET
- NIAS, February 29 – 15H00 CET
Within each webinar, we will focus on the following:
- Origin and presence in packaging
- Regulatory overview
- Analytical approach
Our Food Contact Experts Erika Liana, Enrico Nieddu and Stefano Scomparin will guide you through the different topics in 30-minute episodes.
For FREE subscription, click on the links below :
- Short webinar PRIMARY AROMATIC AMINES
- Short webinar PHTHALATES
- Short webinar BISPHENOLS
- Short webinar NIAS
