Technical guidelines on testing the migration of primary aromatic ...

article filling.If the article is intended to be immersed partially or totally in the food (e.g.spatulas, spoons, ladles, etc), then the test is performed by immersion. The testspecimens should be immersed in the simulant to cover entirely the functional partthat comes into contact with the foodstuff.[Note: the functional part means for example the round part of the spoon]If the article is intended to be filled with food (e.g. plates, cups etc) then the testshould be performed by article filling.The surface area and simulant volume should be recorded.7.4.2 Repeated use article testingUntil 31/12/2012 the rules for testing repeated use articles given in Directive2002/72/EC should be applied. The provisions in Directive 2002/72/EC require threesuccessive migration tests to be carried out for all articles intended for repeated useand the results of the third test are taken. Therefore for polyamide and melaminekitchenware three successive migration tests should be performed.As of 01/01/2013 the rules under Regulation (EU) No 10/2011 will apply. Theseprovisions include that:- For primary aromatic amine migration from polyamide kitchenware only onemigration test will be carried out (for non-detectable substances, itscompliance will be checked on the basis of the level of the migration found inthe first test).- For formaldehyde migration from melamine kitchenware, three migration testsare carried out. Its compliance shall be checked on the basis of the level ofthe migration found in the third test.7.4.3 SimulantsThe test is conducted with simulant B 3% (w/v) acetic acid, as it has beendemonstrated that this simulant represents the worst case for the migration of PAAsfrom polyamide kitchenware and for formaldehyde from melamine kitchenware.7.4.4 Time-temperature exposure conditionsTime and temperature conditions should be in accordance with the relevantlegislation (Directive 82/711/EEC, as amended, and Regulation (EU) No 10/2011), onthe basis of the specific function of the kitchenware article(s).Recommendations on time-temperature exposure conditions for kitchenware havebeen described in Guidelines on testing conditions for articles in contact withfoodstuffs (EUR 23814 EN 2009). The test conditions defined in the aforementioned<strong>guidelines</strong> were selected based on the relevant Directives or Regulation for foodcontact materials and articles. These are harmonised for plastics at EU level.Articles that could be used or foreseeably used during cooking, (e.g. ladles,spatulas, spoons) the test conditions should be 2 hours (– 0, + 5 minutes) at theboiling point of the simulant (tolerance is +/- 3°C at 100°C).Articles that could not foreseeably be used for cooking, (e.g. bowls, cups, plates,potato mashers, tongs) the test conditions should be 2 hours (– 0, + 5 minutes) at70°C measured in the simulant itself (+/- 2°C).10