Heat increases substance migration into food, say French agencies

Migration of chemicals from packaging into food can increase significantly if the packaging is heated, concludes a report by the French Agency for Food, Environmental and Occupational Health and Safety (Anses) and the National Consumer Institute. Their joint study found that the amount of oligomers of polyolefins in food is increased if, while packaged, it was heated in an oven, a microwave or steamed. Anses has urged consumers to follow manufacturers’ recommendations on the label, before heating foodstuffs. Further information is available at: Anses announcement (in French)

Chemical Watch, 26 February 2015 ;http://chemicalwatch.com ;