Plastic Food Contact Materials: Food Chemical Safety Risks Unwrapped

www.ncceh.ca Plastic Food Contact Materials:

Food Chemical Safety Risks Unwrapped Shirra Freeman Environmental Health Knowledge Translation Scientist

30 October 2018 NCCEH Webinar

PLASTICS AND ENVIRONMENTAL HEALTH

NCCEH’s plastic project has two drivers:

1. Knowledge users’ inquiries about the safety of plastics in contact with food and the risk of foodborne chemical contamination.

2. Scientific evidence raising concerns about potential environmental health risks related to microplastics.

Shirra Freeman / NCCEH Webinar / 30 October 2018 OVERVIEW OF TODAY’S TALK PLASTIC FOOD CONTACT ARTICLES MICROPLASTICS Knowledge synthesis Knowledge inquiry & synthesis Practice tools Scoping of issues for policy and practice • Assessment of known chemical • Assessment and synthesis of hazards and risks of food current evidence on sources of contamination exposure to microplastics and • Assessment of policy, potential health risks regulation and practice • Implications for policy and • Assessment of gaps practice related to wastewater treatment and food safety • Towards guidance for practice

Shirra Freeman / NCCEH Webinar / 30 October 2018

PLASTIC FOOD CONTACT ARTICLES (PFCA) • BACKGROUND • STATE OF KNOWLEDGE: HAZARDS, EXPOSURES AND HEALTH OUTCOMES • PFCA AS AN ISSUE OF EMERGING CONCERN FOR PRACTICE • Current policy and practice • Gaps and challenges • Prioritisation

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FOOD CONTACT MATERIALS (FCM ) = Materials that may come into contact with food at any stage of production, processing, storage, preparation and service.

PLASTIC FOOD CONTACT MATERIALS (PFCM ) = plastic materials that may come in contact with food

FPI 2018 PLASTIC FOOD CONTACT ARTICLES (PFCA) = • Plastic articles made from PFCM • Articles containing plastics as well as other compounds (e.g.: plastic-lined metal, glass or paper; rubber & plastic; multilayer packages - paper+plastic+ink+adhesives)

Shirra Freeman / NCCEH Webinar / 30 October 2018

PFCA ARE EVERYWHERE!

• Food packages and containers • wrappings • Utensils (single and multiple use) • Surfaces such as cutting boards • Components of processing and handling equipment

Shirra Freeman / NCCEH Webinar / 30 October 2018 PFCA ARE DESIGNED FOR

• Convenience • Economy • Food quality and safety

BUT

More and more evidence points to risks of chemical contamination of foods by PFCA.

Shirra Freeman / NCCEH Webinar / 30 October 2018 PRACTICE QUESTIONS TO BE ADDRESSED IN THIS PRESENTATION:

1. What potentially harmful chemicals could be in contact with food? 2. What could become part of the food consumed? 3. How are PFCM and PFCA regulated? 4. Concerns for practice and knowledge gaps?

Shirra Freeman / NCCEH Webinar / 30 October 2018

PFCA QUICK FACTS

• 24% of plastics produced are used in food packaging. • 30% of plastics produced are used to manufacture other PFCA. • Over 4,000 chemicals are associated with PFCA. • 938 of these chemicals are likely associated with plastic packaging. • Chemicals serve a variety of purposes. • Chemicals may be intentionally or non-intentionally added (IAS/NIAS). Groh KJ et al. 2018

Shirra Freeman / NCCEH Webinar / 30 October 2018 MOST COMMON POLYMERS AND ADDITIVES IN PFCA

POLYMERS CATEGORIES OF ADDITIVES • polyethylene (PE) • Fillers • polypropylene (PP) • plasticizers • flame retardants • polyethylene terephthalate (PET) • Colorants • Stabilizers • polystyrene (PS) • Lubricants Polyvinyl chloride (PVC) • • foaming agents • antistatic agents

Shirra Freeman / NCCEH Webinar / 30 October 2018

Groh et al. 2018; PlasticsEurope 2016; Selke & Cutler 2016 A single PFCA may be constructed from multiple polymers (Singh 2017).

PLA? PHA? PHB? PHV? PE? PMMA? PS? PET? PP? PC? PVC? PA66? CA? Shirra Freeman / NCCEH Webinar / 30 October 2018 PRACTICE CHECKPOINT 1: A range of chemicals contained in PFCA are potentially in contact with food. ARE THEY HAZARDOUS?

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TOXIC COMPOUNDS FOUND IN PFCA

• 20 monomers and intermediates • Polymers including PS, PVC, PC and PU • Lower hazard polyolefins and PLA • ~20 solvents • Banned substances: Colorants containing heavy metals; volatile compounds in “black plastics” • Surfactants • Unknown hazard posed by compounded substances

Groh et al. Forthcoming; Lithner et al. 2011; Rossi & Blake 2014. Shirra Freeman / NCCEH Webinar / 30 October 2018

HEALTH EFFECTS

Of the 906 chemicals likely associated with plastic packaging alone • 63 recognised human health hazards • 68 environmental hazards • 7 persistent, bioaccumulative and toxic (PBT) or very bioaccumulative (vPvB) • 15 Endocrine disrupting chemicals (EDC) • 34 potential EDC

Health hazard observed following exposure in all major categories: Carcinogenic, Mutagenic, Reproductive, acute and chronic

Groh et al. 2018

Shirra Freeman / NCCEH Webinar / 30 October 2018 PRACTICE CHECKPOINT 2: Multiple chemicals in PFCA are recognized as toxic to humans.

ARE PEOPLE AT RISK OF EXPOSURE TO THE CHEMICAL TOXINS THROUGH FOOD?

Shirra Freeman / NCCEH Webinar / 30 October 2018

gases, humidity

Absorption Desorption Respiration a

Ingredients (pigment, vitamins, fats, flavours…) Water Microorganisms Other living cells

Monomers, polymers, additives, impurities, degradation products,Shirra Freeman / NCCEHreaction Webinar / 30by-products October 2018 MIGRATION MECHANISM OVERVIEW Mechanism Description Examples Monolayer materials– films, storage containers, Direct contact with food PFCA and food touch each other. preparation equipment, serving utensils Compounds pass through one or Multilayer materials Indirect contact via the layer in more materials before coming in incorporating labels, lacquers, contact with food contact with food. adhesives Contamination of the layer in NIAS come into contact with Film rolls, stacked packaging – contact with food prior to PFCA. smear, setoff, transfer packaging phenomenon Contamination via headspace or Mainly volatile compounds – No physical contact permeation of gases. Ink, flavourings , contaminants from secondary packaging Shirra Freeman / NCCEH Webinar / 30 October 2018 FACTORS AFFECTING MIGRATION • Original concentration of contaminant in packaging • Contact time • Temperature: during processing, packaging packing time, cooking, serving • Physical alteration – shaping, bending, breakage • Package size-more migration with smaller packages/larger ratio of PFCA surface-to-food matrix • Chemical affinities of contaminant and food product • State of polymer – age, heavily used, etc. • Hydrostatic pressure Shirra Freeman / NCCEH Webinar / 30 October 2018 RULES OF THUMB FOR PFCA USE CONTAINER TIME TEMPERATURE FOOD TYPE SIZE Longer contact Higher Fat, acid and liquid Smaller containers time increases temperatures content influence increase migration migration increase migration migration Lower temperatures may alter stability

Shirra Freeman / NCCEH Webinar / 30 October 2018 SELECTED CHEMICAL MIGRATION RISKS Common Uses (non-exhaustive) Uses with known hazards POLYETHYLENES (PE): DBP* migration from LDPE*rises with contact time and fat content of food; temperature appears to LDPE: bread and frozen food bags, squeezable food bottles, shrink and stretch favour migration. film, trays, seals Oleamide, Erucamide, Stearamide migration with slip compounds almost totally migrating LLDPE: wraps, heat sealant coatings Nonylphenol (ED) migration from HDPE HDPE: beverage bottles, cereal box liners, margarine tubs; trash and retail bags, tubes, caps. PET: PET migrates relatively rapidly in ethanol. Blow molded containers (Bottles, jars, tubs)(replaces PVC), semi-rigid sheets Higher risk of NIAS in recycled PET (trays), refillable water bottles, sterilisable baby bottles, thin oriented films (bags and snack food wrappers) POLYVINYL CHLORIDE (PVC) Very high rates of migration at high temperatures and in fatty foods. Limited use in food applications Used in bottles, boxes, trays and packaging films. – has been replaced in many plastic film and replaced with polyvinyldine Chloride. Migrated substances: DHA, HOA HAD DEHA, ethylbenzens and overall POLYVINYLDINE CHLORIDE (PVdL) Similar risk categories to PVC but much lower migration risk. Mainly packaging films; suitable for poultry, cured meats, cheese, tea and coffee, snack foods, and confectionery; may be used in hot filling, low temperature storage, and modified atmosphere storage conditions POLYSTYRENE Styrene and DEHA* migration increases with temperature, contact time and fat content of foods. Used as protective packaging for eggs, disposable plastic ware, cups, plates, bottles, and trays. Expanded form may be used as cushioning material and trays for meat and fish ACRYLONITRILE-BUTADIENE-STYRENE (ABS) Volatile substances A, B, S found in range of kitchen utensils and containers (Abe et al. 2014). Used in food handling and surfaces such as utensils, storage bins. POLYCARBONATE Bisphenols commonly used in resin manufacture Used in food storage containers and drinking bottles. MELAMINE POLYMERS Microwave heating Packaging and tableware Extended contact with heat and hot food (e.g.: keeping food hot in oven) Shirra Freeman / NCCEHContact Webinar with acidic / 30 foods October (23) 2018 Examples

PLASTIC FILMS (polyethylenes (PE), polyvinyldine chloride (PVdC) and polyvinyl chloride MELAMINE (PVC)) Migration catalyst: Migration catalyst: heat, contact time, acid content of food and age Heat and fatty foods-especially PVC of article Practice tips: Practice tips: -use for serving only - In food service use alternative inert materials (e.g.: stainless -Do not heat, including microwave steel) to cover hot foods. -Avoid extended contact with hot or acidic food - For fatty foods, PVdC appears to Challenges: have lower migration rates. -extensive use in care facilities where preheating and extended contact time with hot food is Challenge: common -PVC is easiest to use (stretchy and -durable – one of few non-breakable alternatives clingy) to single-use items Shirra Freeman / NCCEH Webinar / 30 October 2018

PRACTICE CHECKPOINT 3: COMPOUNDS MIGRATE AND BECOME PART OF CONSUMED FOODS.

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RISK CHECKLIST

1. IS THERE A HAZARD? • YES – Presence of toxic chemicals in PFCA

2. IS THERE A MECHANISM? • YES – Migration of chemicals from PFCA to food

3. EXPOSURE RISK • YES – Consumption of contaminated food

4. IS THE EXPOSURE RISK UNACCEPTABLE? • Not fully known

Shirra Freeman / NCCEH Webinar / 30 October 2018 PFCA AS AN EMERGING RISK

WHAT IS BEING DONE?

Shirra Freeman / NCCEH Webinar / 30 October 2018

NATIONAL POLICY

Health Canada Food and Drug Act (Consumer Packaging and Labelling Act; Safe Foods for Canada Act)

No person shall sell any food in a package that may yield to its contents any substance that may be injurious …

 Health Products and Food Branch (HPFB)  LONO & advice (voluntary)  Canadian Food Inspection Agency (CFIA)  Reference list and inspection  Federal/Provincial/Territorial Food Safety Committee (FPTFSC)  Food Retail and Food Services Code (Sections 3.6 and 4)

Shirra Freeman / NCCEH Webinar / 30 October 2018 POLICY AND GUIDANCE: PROVINCIAL, LOCAL, OTHER

JURISDICTION EXAMPLES

PROVINCIAL Retail and food service codes generally specify a Food contact material oversight linked to food safety requirement for the use of “food grade” plastics. legislation and codes. LOCAL AUTHORITIES Unclear at this time CPCHE (2010) A Checklist for Child Care Practitioners and Public Health Inspectors Guidelines for childcare and EH professionals on the OTHER recommended use of plastics in food preparation and other items in children's’ environments.

G2. We do not heat food and drinks in, or put hot food or drinks into, plastic containers. Shirra Freeman / NCCEH Webinar / 30 October 2018 GAPS AND CHALLENGES

• No publicly available information source exists that offers a one-stop, easily accessible overview of all chemicals associated with PFCA • Most information related to PFCA composition is for material used in the production of PFCA, not the PFCA in its final state. • IP protection of formulated products (including food grade) means users may not be able to access data needed to inform best use. • Available information has not been translated for practitioners • Quantification of exposure levels needed • Certain designations may be confusing. • “Food Grade” is specific to PFCM not PFCA. • “Microwave safe” means material won’t melt, not that chemical’s won’t migrate. • Testing foods for PFCA chemicals is non-routine • Coordination among multiple stakeholders responsible for chemical food safety could be better Shirra Freeman / NCCEH Webinar / 30 October 2018 PRIORITIES

COLLABORATION POLICY Translation of registries and inventories for use in practice (and other contexts)

Quantify exposure risk

Coordination among Codes and guidelines agencies involved in accessible to Routine testing for Alignment with local food inspection (e.g.: Remedy reliance on voluntary pre-market practitioners and migrated chemicals trends CFIA, Health Canada, operators Local Authorities) assessments

Shirra Freeman / NCCEH Webinar / 30 October 2018 IDEAS FOR TACKLING PRIORITIES

Shirra Freeman / NCCEH Webinar / 30 October 2018 Codes and guidelines accessible to practitioners and operators

Accommodate Current knowledge Increase knowledge new knowledge

Collaboration & Contextualised research

Shirra Freeman / NCCEH Webinar / 30 October 2018 SURVEILLANCE FOR MIGRATED CHEMICALS

Capacity?

Based on toxicity?

Based on common practices?

Based on materials most frequently used?

Shirra Freeman / NCCEH Webinar / 30 October 2018 Municipal waste ALIGN PRACTICE WITH management LOCAL TRENDS initiatives to reduce single-use items

Shirra Freeman / NCCEH Webinar / 30 October 2018 MICROPLASTICS

• Background • A human health risk • Found in multiple media (air, water, food, consumer products) • Found in people • Relevance for public health • Wastewater • Drinking water

Shirra Freeman / NCCEH Webinar / 30 October 2018 www.ncceh.ca

Acknowledgements: Leela Steiner , NCCEH; Michele Wiens, NCCEH; BC CDC Food Group; Peel Region Health; Vancouver Coastal Health; Jane Muncke, Food Packaging Forum; Miriam Gordon, Upstream Solutions

Thank You [email protected] www.ncceh.ca ║www.ccnse.ca Production of this presentation has been made possible through a financial contribution from the Public Health Agency of Canada.

References

Abe, Y., Mutsuga, M., Yamaguchi, M., Kawamura, Y., Akiyama, H. 2014. Survey of volatile substances in kitchen utensils made from acrylonitrile–butadiene–styrene and acrylonitrile–styrene resin in Japan. Food Science and Nutrition. 2:3. 236-43. FPF. 2018. Food Packaging Forum Fact Sheet. Available at: https://www.foodpackagingforum.org/fact-sheet-en Groh, K.J. 2018. Backhaus, T., Carney-almroth, B., Geueke, B., Inostroza, P.A., Lenquist, A., Maffini, M., Leslie, H.A., Slunge, D., Trasande, L., Warhurst, M., Muncke, J. Forthcoming. Chemical hazards associated with plastic packaging: invenotory and hazards. Peer J Preprints 6:e27036v1. https://doi.org/10.7287/peerj.preprints.27036v1 Lithner et al. 2011. Environmental and health hazard ranking and assessment of plastic polymers based on chemical composition. Science of the Total Environment. 409(18), 3309-24. Muncke, J., Backhaus, T., Geueke, B., Maffini, M.V., Martin, O.V., Myers, J.P., Soto, A.M., Trasande, L., Trier, X., Scheringer, M. 2017. Scientific challenges in the risk assessment of food contact materials. Environmental Health Perspectives. 125:1, 1-9. DOI: 10.1289/EHP644 Rossi & Blake 2014. The plastics scorecard: Evaluating the chemical footprint of plastics. Clean Production Action, Somerville, mass., www.bizngo.org/sustainable-materials/plastics-scorecard.

Shirra Freeman / NCCEH Webinar / 30 October 2018