What is migration?

Nowadays, there is no immediate consumption of the products produced. Foods should have a long shelf life and be kept safe until they reach the consumer. Various packaging materials can be used for food preservation. Eler The materials used in the packaging of foods are mainly paper, metal, glass and plastic. No food packaging is completely inert and migration can occur. Migrant migration from glass, metal, plastic, rubber, ceramic and paper packages to food is possible in contact with certain foodstuffs. Migration analysis detects toxic substances from packaging to food. Migration practices are divided into two:

  1. The Total Migration Limit (TML) is the maximum allowable amount of non-volatile substances that pass from the substance or material to the food analogue.

  2. The Specific Migration Limit (SML) is the maximum allowable amount of a particular substance that passes from the substance or material to the food or food similar.

Diffuse substances can adversely affect the sensory (organoleptic) properties of food and human health. Many plasticizers (phthalates) and additives are considered Endocrine Disruptors. They adversely affect the human reproductive system and are carcinogenic. Some of these chemicals are phthalate esters, alkylphenols (aps), 2,2-bis (4-hydroxyphenyl) propane and derivatives known as bisphenol A, and di (2-ethylhexyl) adipate (DEHA). Continuous exposure to these components, even at very low concentrations, creates a serious toxic effect. Therefore, the foodstuffs used must be safe as well as the packaging materials to be used. The food packaging should protect and retain food and not release the unwanted non-food component in its structure. Food migratory substances adversely affect food quality as they give a bad odor to food and reduce consumer preference, and food safety because food migratory materials form residues in food.

New technologies (active / intelligent packaging, modified atmosphere or vacuum packaging, edible / edible packaging) are applied in the packaging of foods in order to protect the environment in a safer and longer-lasting manner, in the manner closest to the fresh state.