Mutagenesis testing of acetyl-tributylcitrate and epoxidized soybean oil

A review of dietary exposure and toxicological information on epoxidised soybean oil (ESBO) in food-contact applications

Plasticisers have a long history of use in the industrial manufacture and processing of polymers for the purpose of increasing the flexibility and strength of the material. Approximately, 80-90% of the plasticiser market is devoted to the production of PVC, a highly versatile thermoplastic used to produce both rigid and flexible articles. Many types of plasticisers, including ortho-phthalate esters (OPE), can be added to PVC to impart flexibility. Recently, alternatives to OPEs, such as epoxy esters and aliphatic adipates, are becoming more prevalent for use in PVC-based food-contact articles. Epoxidised soybean oil (ESBO) is used as a plasticiser in flexible PVC for many food-contact articles, including food packaging and food processing equipment, from which it can potentially migrate into food and become a component of an individual's daily diet. The purpose of this review is to provide an update on the US dietary exposure and toxicological information on ESBO used in PVC-based food-contact articles. The cumulative dietary concentration (CDC) and cumulative estimated daily intake (CEDI) for ESBO from its use as a plasticiser in PVC-based food-contact articles (i.e. gaskets for glass jar lids and film wraps) was calculated to be 2.6 mg/kg (i.e. ppm) and 0.13 mg/kg bw/d, respectively, for the general population. Some regulatory agencies have reported safety levels for ESBO, and the most conservative no observed adverse effect level (NOAEL) was identified to be 100 mg/kg bw/d (i.e. 2000 ppm) based on a two-year feeding study in rats. The current CEDI is well below these levels, supporting the safe use of ESBO in food-contact applications.

European survey of contamination of homogenized baby food by epoxidized soybean oil migration from plasticized PVC gaskets

The results are reported of a European survey of the contamination of baby food with epoxidized soyabean oil (ESBO). Fat from the sample was extracted, transmethylated and derivatized for analysis by gas chromatography/mass spectrometry (GC/MS). Analysis was carried out of 248 samples of various types of foodstuffs from the 15 European Union Member States as well as Switzerland. ESBO was found in 95 of 248 samples analysed at levels from 1.5 to 135.2 mg kg(-1). The highest concentrations were found in main dish mixed foods such as vegetables and meat or carbohydrate- and vegetable-based mixes. Levels exceeded 30 mg kg(-1) in 15% of the samples, and 4% exceeded the overall migration limit fixed for plastics in the European Union of 60 mg kg(-1). This level of contamination is significant, confirming results from previous surveys and indicating a risk for the tolerable daily intake to be exceeded. These results suggest that an emphasis must be placed for more systematic research with a focus on the parameters for migration.

Migration of epoxidized soya bean oil from plasticized PVC gaskets into baby food

Expoxidized soya bean oil (ESBO) is used as a plasticizer in PVC gaskets in lids for glass jars used for packaging of ready-cooked baby food. The migration of ESBO from the lids has been determined in 81 samples of different dishes of baby food, including purées of beef, pork, fish, poultry, berries and vegetables. The level of ESBO in baby food has been determined using a gas chromatography/mass spectrometry (GC/MS) analytical procedure with a detection limit of 1.5 mg/kg. Residues of ESBO were found in all dishes except in blueberries. The levels ranged from < 1.5 to 50.8 mg/kg, with a mean of 11.9 mg/kg and a median of 7.8 mg/kg in food with detectable levels. Expoxidized fatty acids may also occur naturally in food. Baby food which had never been in contact with the lids was therefore analysed and no detectable levels of diepoxidized C18-methylester, which was used for the determination of ESBO, were found. That demonstrates that the presented levels of ESBO in the baby food are only due to migration from the lids and not of natural origin.