To establish the dietary exposure assessment parameters for food contact materials of China, candies and chocolates with different packaging forms were purchased from markets and online stores. The ratio of area to volume or mass (S/V) was calculated for each sample. The contact area (S) was obtained via direct measurement and application of the 3D surface area measuring instrument, and the volume or mass (V) was measured accordingly. The qualitative analysis and confirmation of major material types were obtained via infrared spectroscopy. The S/V results showed that 44.88% (127/283) of the candies and chocolates were made of composite material, and the actual inner contact layer was chiefly PP, PE, Paper and PET. The main packing forms of these foodstuffs included wrapped bags (54.42%, 154/283) and plain bags (27.56%, 78/283). The S/V value of candies and chocolates were all above 6 dm2/kg and the average was as high as 57.44 dm2/kg. Therefore, using the theoretical exposure assessment parameter of 6 dm2/kg may underestimate the exposure risk. So the practical parameters acquired in this study could be used in the risk assessment to achieve more scientific and accurate results.
JIA Haixian
,
YANG Daoyuan
,
ZHANG Nan
,
LI Liping
,
ZHAO Rong
,
ZHAO Yao
,
LIU Wei
,
SUI Haixia
. Investigation on the establishment of dietary exposure assessment parameters of food contact materials for candies and chocolates in China[J]. Food and Fermentation Industries, 2022
, 48(7)
: 238
-245
.
DOI: 10.13995/j.cnki.11-1802/ts.027426
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