Qualitaly_113

OCT. NOV. 2019 XII that make up the inks from printed materials in contact with food. The research was carried out in Italy, Denmark, Norway and Spain on 76 samples of printed paper and cardboard containers. Two families of substances were sought: the primary aromatic amines and several photoinitiators (substances used as technological adjuvants in some printing processes) considered to be hazardous to health. To make the assessments, in the absence of a specific rule on inks, the experts relied on two references: the Swiss legislation that regulates the use of inks to be used on food packaging and the opinion of the German government risk assessment body foodstuffs (Bfr) regarding the possible migration of primary aromatic amines from articles in printed paper. With regard to the primary aromatic amines, 9 samples (including the Italian one) contained a quantity greater than the recommendation of the Bfr, while, as regards the photoinitiators, 6 samples had a migration above the limits established by the Swiss ordinance and 15, despite having a high content in the packaging, had a low or no migration to the food. Marinella Vitulli, of Food Contact Center, expert in materials in contact with food, comments on the results of the survey to highlight whether in catering the printed materials can represent a source of risk and explain how chefs and restaurant managers can protect the health of the customers from these risks. “In the field of catering – underlines the expert – we are dealing with different materials in contact with food, some are packaging, others are not, such as paper placemats and napkins, objects for finger food ... This distinction is important because if the packaging has been standardized and checked over a length of time, the same does not apply to other materials.” In fact, it dates back to the seventies (DM March 21st 73), the main Italian legislation citing the requirements of materials in contact with food. The principles contained in it have become the cornerstone of the European reference Regulation for materials in contact with food (Reg. EC 1935/04). “The migration tests indicated in the regulation to understand if dangerous substances pass from the object to food – explains Vitulli – have been studied and validated in a situation in which there is a static contact between food and materials, as in packaging. The law was created with the intent to standardize the packaging and therefore this sector was the first to adopt logics of self-control, analysis and risk management. In the field of catering there is the search for curious objects to present food (shells, innovative bamboo-based materials...) that have no history of controls and knowledge by laboratories. Therefore, it is to them that the restaurateur must pay attention, rather than to the packaging used by the food companies.” PACKAGING IS SAFE... Coming to Altroconsumo’s investigation, Marinella Vitulli confirms that the inks used in printing for contact materials are one of the topics that the European legislator has not yet specifically regulated. “The only reference law is the Swiss one – he points out – which can be taken as a reference by companies, but which is not binding in other countries. With reference to the limits of the contaminants sought, the survey did not take into consideration the existing mandatory values (i.e. the limits on migration present in the regulations governing plastic materials) but those of Swiss law and a German law for amines, which however are not mandatory at European level. Based on my professional experience, I believe that restaurateurs can have peace of mind with regards to the safety of food packaged in printed cardboard, especially if it is dry food (bread, pasta, salt...), with little ability to extract chemical compounds from the packaging. There must be some extra foresight for other foods.” ...BUT BE CAREFUL WITH PLACEMATS AND NAPKINS Speaking of placemats and napkins, it is essential to consider a fundamental rule. The expert states: “The European Regulation 2023 of 2006 makes it clear: the printing ink (and therefore the part of the material that is printed) must not come into direct contact with the food. Direct contact can only be made with the unprinted side. Unfortunately, in restaurants we often forget this rule, especially with paper napkins and napkins.” In fact, in many places it is set with printed placemats, even in bright colours or printed paper used to wrap sandwiches. “This should not happen – he stresses – also because contact often occurs with foods with a high fat content (chips, sandwiches stuffed with sauces and creams, sweets) which therefore have a good capacity to extract also harmful chemical compounds in the inks.” Instead, it is not dangerous to use coloured napkins to wipe your mouth. “Except in the case of the child who can suck the napkin – explains Vitulli – contact with the skin of the printed side is not dangerous, unless there is an immediate and visible loss of colour on the skin”. MEASURES TO REDUCE RISK However, there is some caution that the restaurateur, attentive to the health of his customers, can follow to limit the risks. First of all, choose unprinted placemats, napkins and other miscellaneous materials and MAGAZINE