title: European Community controls for high temperature testing of food contact materials.
abstract: High temperature testing above 121 degrees C is currently in accordance with national legislation, although amended Council Directive 82/711/EEC will include a framework of temperatures and times, the most stringent of which will require 2 h testing of materials and articles at 175 degrees C with olive oil. The background debate that preceded the establishment of this proposed framework is described, as well as the difficulties that were encountered over agreeing the appropriate testing for microwave susceptors. The further work that will be required for implementation (and will need to be undertaken by groups such as CEN) is outlined as are areas such as testing above 175 degrees C that may require consideration for future EC control.
authors.affiliation: Commission of the EEC, Brussels, Belgium.
authors.forename: L
authors.initials: L
authors.lastname: Rossi
mesh_terms: D003296:Cooking; D005062:European Union; D005524:Food Technology / Q000331:legislation & jurisprudence* / Q000592:standards; D008872:Microwaves; D013696:Temperature; D013997:Time Factors