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3. Critical points responsible for contamination
This section describes the main technological and physical factors responsible for contamination of foodstuffs by packaging substances.
3.1 Contamination routes
The migration of high-mass molecules (between 200 and 2,000 g · mol –1 ) of the "additive" type is only possible after prolonged contact (typically several hours to several days at room temperature) between the packaging and the food (figure 6 ). In the case of volatile molecules (low-molecular-weight additives, ink solvents or processing aids), contamination can occur with or without contact, after passing through...
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Critical points responsible for contamination
