Experience in the Testing of Paper and Board for Products in Contact with Food Name: Dr. Ralph Derra Dr. Katja Zechmann Institute: ISEGA Aschaffenburg Zeppelinstr. 3-5 63741 Aschaffenburg Germany Telephone: +49 6021 4989-0 Fax: +49 6021 4989-30 Email: info@isega.de Web: http://www.isega.de
ISEGA Independent testing and certification institute for products in contact with food for more than 40 years: � Pulp, paper and board � Plastics � Printing inks, lacquers, adhesives � Composite materials Institute for certification of production lines since 10 years Dr. Derra, „JRC, ISPRA“, 29 November 2011 2
Topics � Test methods � Conditions � Training � Test � Evaluation Dr. Derra, „JRC, ISPRA“, 29 November 2011 3
Legal Background � The implementation articel 3, point c of the 1935/2004 for paper and board is part of some national or industrial guidelines. � Rec XXXVI of the BfR � Good Manufacturing Practice Guide of the European Carton Makers Association � Industry Guideline for the compliance of paper & board materials and articles for food contact published by CEPI and CITPA � Test methods are always the standards of EN 1230. Dr. Derra, „JRC, ISPRA“, 29 November 2011 4
Testmethods � No possibility for sensorial testing of the food contact material itself � Therefore: Test of the impact by sensorial active substances into the environment or to the packed food � Due to the large variety of foods a standard test can only cover some food contact situations � The standardisation of the sensorial test methods are based on research work of Dr. Robinson in the sixties � The general name for the test still is „Robinson Test“ Dr. Derra, „JRC, ISPRA“, 29 November 2011 5
Third party laboratory Producer is asking for independent Robinson test for his board � Preconditon for the laboratory as third party: Accreditation according to ISO 17025 � Experience with the standards for testing � Documented quality system � Trained staff � Test room � Equipment Dr. Derra, „JRC, ISPRA“, 29 November 2011 6
Standards for Testing � DIN 10955 „Sensory Analysis – (06-2004) Testing of packaging materials and packages for food products“ � EN 1230 (02-2010) „Paper and Board intended to come in contact with foodstuffs – Sensory analysis. Part 1: Odour. Part 2: Off flavour.“ � ISO 13302 „Sensory Analysis – (08-2003) Method for assessing the modifications of foodstuffs flavour due to packaging“ Dr. Derra, „JRC, ISPRA“, 29 November 2011 7
Standards for Testing � Similarities of all standards: Differenciation between examinations for Odour and Taste � DIN 10955 and ISO 13302 as „Frame“ standards relatively generally applicable � Clear methodical directive by DIN EN 1230 : � Exclusively for paper and board respectively � No examinations for direct contact Dr. Derra, „JRC, ISPRA“, 29 November 2011 8
Conditions for Testing � Testing Equipment: � Corresponding odour-free (glass) devices have to be at hand. � Test laboratory � Demands: (DIN 10962, ISO 8589) � Necessity of the availability of a skilled group of assessors (Panel) Dr. Derra, „JRC, ISPRA“, 29 November 2011 9
Test panel (1) � Training of the assessors according to the standards DIN 10959 and DIN 10961 � Training of the assessors with odours and off-flavours by means of real samples � For further objectification of the results of evaluating tests additional „calibration“ of the assessors � CEN/TR 15645 (01-2008) „Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour. Part 2: Fatty food“ Dr. Derra, „JRC, ISPRA“, 29 November 2011 10
Test panel (2) � No momentary interference of the sensory abilities � Health (e.g. no cold, no allergic coryza) � No stress � No use of strongly perfumed cosmetics � No direct consumption of spicy food, coffee, tobacco products, alcohol, etc. Dr. Derra, „JRC, ISPRA“, 29 November 2011 11
Testing of Odour Testing material (e.g.: printed board) � Evaluation of the Odour of the food contact material Dr. Derra, „JRC, ISPRA“, 29 November 2011 12
Testing of the Odour (3) � Evaluation of the odour and its intensity directly after opening of the glass � Classification of the results as a sort of pre- testing � However, the effect on the foodstuff is decisive for the evaluation of the compliance with the demands on food contact materials Dr. Derra, „JRC, ISPRA“, 29 November 2011 13
Testing for the transition of taste (1) Food Contact Material (printed board) Simulant (grinded milk chocolate) Saturated solution of salts for humidity in the glass Dr. Derra, „JRC, ISPRA“, 29 November 2011 14
Testing for the transition of taste (3) Testing for the transition of taste (3) � Use of the original foodstuff � In case of lack of knowledge, inhomogeneity or intended contact with contact various foodstuffs: Use of test simulants and increase of the sensitivity � Low natural taste � Large active surface Dr. Derra, „JRC, ISPRA“, 29 November 2011 15
Test Methods Selection based on the intention and issues of the client: � Difference testing , p.ex. triangular tests (DIN EN ISO 4120) � Descriptive testing , p.ex. profile tests � Evaluating testing , p.ex. ranking tests Dr. Derra, „JRC, ISPRA“, 29 November 2011 16
Scale of Intensity Int. 0: no perceptible transfer of odour / off-flavour Int. 1: transfer of odour / off-flavour just perceptible (still difficult to define) Int. 2: moderate transfer of odour / off-flavour Int. 3: moderately strong transfer of odour / off-flavour Int. 4: strong transfer of odour and off-flavour Dr. Derra, „JRC, ISPRA“, 29 November 2011 17
Example: Extended triangular test � Task given to the testers: Recognition of the deviating sample among three encoded samples (1 sample + 2 reference samples). � Evaluation of the deviation by means of a five-step intensity scale. � Additional description of the deviation starting at an evaluation of 2 or more. � Enables a statistical evaluation when performed with at least 6 testers. Dr. Derra, „JRC, ISPRA“, 29 November 2011 18
Evaluation � Sensory derogations from an evaluation of scale 3 or more on � The natural taste of the original foodstuffs has to be considered when test simulants are used. Dr. Derra, „JRC, ISPRA“, 29 November 2011 19
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