Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products

Abstract

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 °C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS.

Cross Sectional Study on Exposure to BPA and Phthalates and Semen Parameters in Men Attending a Fertility Center

“…Data about BPA and canned food consumption are in line with previous published studies [76][77][78], BPA concentration after meal with canned food was higher, respectively, of 152% (after 2 h), 206% (after 4 h) 79% (after 6 h) [79]. The present results confirmed the ingestion as one of the major source of exposure to BPA in daily life.…”

Determination of sensory properties and levels of trace elements during storage of canned meat products

“…This is an important reason why the sustainability of canned food produced for the Serbian Armed Forces is much better compared to canned food for the civilian market, with a shelf life of at least 4 years. The structure of the inner layer of epoxy-phenolic lacquer, and the concentration of bisphenol A (BPA) in the can content were analyzed in detail in our previous papers (Stojanović et al, 2019(Stojanović et al, , 2020.…”

Advances in Active Packaging: Perspectives in Packaging of Meat and Dairy Products

“…The levels of BPA in two different types of canned meat (beef goulash and meatballs) were estimated by using LC-MS over a period of 12 months in two different temperatures (20 0 C and 40 0 C), ranging from 3.2µg kg -1 to 64.8µg kg -1 . Therefore, the process of migration is dependent mainly on the coating of the inner surface of the can, however, the (correlation between storage time and BPA level in the canned meat samples have not been obtained [55].…”