Food and Drug Administration, HHS Pt. 182
(ii) Polyvinyl chloride resin blended ing solvents and temperatures appro- with either acrylonitrile/butadiene co- priate to the intended conditions of polymer or acrylonitrile/butadiene sty- use. rene copolymer mixed with neoprene, The food-simulating solvents shall in- for use as components of conveyor clude, where applicable, distilled belts to be used with fresh fruits, vege- water, 8 percent or 50 percent ethanol, tables, and fish. 3 percent acetic acid, and either n- (iii) Acrylonitrile/butadiene/styrene heptane or an appropriate oil or fat. copolymer—no restrictions. (c) Acrylonitrile monomer may (iv) Acrylonitrile/styrene copoly- present a hazard to health when in- mer—no restrictions. gested. Accordingly, any food-contact (3) Rigid and semirigid containers. (i) article containing acrylonitrile copoly- Acrylonitrile/butadiene/styrene copoly- mers or resins that yield acrylonitrile mer—for use only as piping for han- monomer in excess of that amount pro- dling food products and for repeated- vided for in paragraph (b) of this sec- use articles intended to contact food. tion shall be deemed to be adulterated (ii) Acrylonitrile/styrene resin—no in violation of section 402 of the Act. restrictions. (iii) Acrylonitrile/butadiene copoly- [42 FR 14638, Mar. 15, 1977, as amended at 47 FR 11850, Mar. 19, 1982; 54 FR 24899, June 12, mer blended with polyvinyl chloride 1989] resin—for use only as extruded pipe. (b) Limitations for acrylonitrile § 181.33 Sodium nitrate and potassium monomer extraction for finished food- nitrate. contact articles, determined by using Sodium nitrate and potassium ni- the method of analysis titled ‘‘Gas- trate are subject to prior sanctions Solid Chromatographic Procedure for issued by the U.S. Department of Agri- Determining Acrylonitrile Monomer in culture for use as sources of nitrite, Acrylonitrile-Containing Polymers and with or without sodium or potassium Food-Simulating Solvents,’’ which is nitrite, in the production of cured red incorporated by reference. Copies are meat products and cured poultry prod- available from the Center for Food ucts. Safety and Applied Nutrition (HFS– 200), Food and Drug Administration, [48 FR 1705, Jan. 14, 1983] 200 C St. SW., Washington, DC 20204, or available for inspection at the Office of § 181.34 Sodium nitrite and potassium nitrite. the Federal Register, 800 North Capitol Street, NW., suite 700, Washington, DC Sodium nitrite and potassium nitrite 20408, are as follows: are subject to prior sanctions issued by (1) In the case of single-use articles the U.S. Department of Agriculture for having a volume to surface ratio of 10 use as color fixatives and preservative milliliters or more per square inch of agents, with or without sodium or po- food-contact surface—0.003 milligram/ tassium nitrate, in the curing of red square inch when extracted to equi- meat and poultry products. librium at 120 °F with food-simulating [48 FR 1705, Jan. 14, 1983] solvents appropriate to the intended conditions of use. PART 182—SUBSTANCES (2) In the case of single-use articles having a volume to surface ratio of less GENERALLY RECOGNIZED AS SAFE than 10 milliliters per square inch of Subpart A—General Provisions food-contact surface—0.3 part per mil- lion calculated on the basis of the vol- Sec. ume of the container when extracted to 182.1 Substances that are generally recog- equilibrium at 120 °F with food-simu- nized as safe. lating solvents appropriate to the in- 182.10 Spices and other natural seasonings tended conditions of use. and flavorings. 182.20 Essential oils, oleoresins (solvent- (3) In the case of repeated-use arti- free), and natural extractives (including cles—0.003 milligram/square inch when distillates). extracted at a time equivalent to ini- 182.40 Natural extractives (solvent-free) tial batch usage utilizing food-simulat- used in conjunction with spices,
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