ДСТУ EN 13130-1:2022 Материалы и изделия, контактирующие с пищевыми продуктами. Пластмассовые вещества, подлежащие ограничению. Часть 1. Пособие по методам испытаний для специфической миграции веществ из плас...



ДСТУ EN 13130-1:2022
(EN 13130-1:2004, IDT)

Матеріали та вироби, що контактують із харчовими продуктами. Пластмасові речовини,
що підлягають обмеженню. Частина 1. Посібник із методів випробувань для специфічної
міграції речовин із пластмас до харчових продуктів і харчових імітаторів, а також
визначення речовин у пластмасах і вибір умов впливу харчових продуктів. Симулятори

 

 
   
 
Не є офіційним виданням.
Офіційне видання розповсюджує національний орган стандартизації
(ДП «УкрНДНЦ» http://uas.gov.ua)

Contents

Foreword

1 Scope

2 Normative references

3 Terms and definitions

4 General

4.1 Summary

4.2 Precautions in handling and testing

4.3 Analysis of a substance in a food simulant - migration test

4.4 Analysis of substance in a foodstuff

4.5 Analysis of a substance in a test medium - substitute fat tests

4.6 Analysis of a substance in a ‘volatile’ test medium - alternative fat tests

4.7 Analysis of a substance in a plastics material or article

4.8 Multi-analyte analyses

4.9 Multilayer materials and articles

5 Types of test

5.1 Substitute tests

5.2 Substitute tests

5.3 Alternative fat tests

5.4 Residual content determinatio

6 Food simulants, test media and reagents

6.1 Aqueous food simulants

6.2 Fatty food simulants

6.3 Test media

6.4 Reagents

7 Selection of food simulants

7.1 General

7.2 Simulating contact with all food types

7.3 Simulating contact with specific food types

7.4 Simulating contact with dry foods and frozen food

7.5 Testing for fatty contact

8 Migration test, substitute test and alternative test conditions and conditions of residual content determination

8.1 Test conditions for migration tests

8.2 Test conditions for substitute fat tests

8.3 Test conditions for alternative fat tests

9 Apparatus

9.1 Specimen supports

9.2 Tubes, glass rods and glass beads

9.3 Cells

9.4 Thermostatically controlled ovens or incubators

10 Samples and sample geometry

10.1 Samples

10.2 Surface-to-volume ratio

10.3 Single surface versus double surface testing (by total immersion)

10.4 Single surface testing using a cell type A Mark 2

10.5 Single surface testing using a pouch

10.6 Single surface testing using a reverse pouch

10.7 Single surface testing by filling

10.8 Articles intended for repeated use

10.9 Caps, closures and other sealing devices

10.10 Large containers

10.11 Tubing, taps, valves and filters

10.12 Fibres and cloths

10.13 Articles of irregular shape

11 Sampling

11.1 Sampling of test articles

11.2 Sampling of foodstuffs

12 Precision

13 Expression of results

13.1 General - specific migration test results

13.2 Reduction factors with the fat simulant

13.3 Calculation of QA for compliance with QMA

13.4 Validity of results

13.5 Confirmation of results

13.6 Group limits

14 Test reports and statements of compliance

14.1 Test reports

15 Exposure by total immersion in a thermostatically controlled oven, incubator or refrigerator

15.1 Introduction

15.2 Principle

15.3 Reagents

15.4 Apparatus

15.5 Preparation of test specimens

16 Exposure by total immersion at reflux temperatures

16.1 Introduction

16.2 Principle

16.3 Reagents

16.4 Apparatus

16.5 Preparation of test specimens

16.6 Procedure

17 Single-side exposure in a cell in a thermostatically controlled oven, incubator or refrigerator

17.1 Introduction

17.2 Principle

17.3 Reagents

17.4 Apparatus

17.5 Preparation of the test specimens

18 Single-side exposure with a pouch in a thermostatically controlled oven, incubator or refrigerator

18.1 Introduction

18.2 Principle

18.3 Reagents

18.4 Apparatus

18.5 Preparation of test specimens

18.6 Procedure

19 Single-side exposure by article fill in a thermostatically controlled oven, incubator or refrigerator

19.1 Introduction

19.2 Principle

19.3 Reagents

19.4 Apparatus

19.5 Preparation of the test specimens

19.6 Procedure

Annex A (normative) Criteria for classification of non-volatility

Annex B (normative) Characteristics of fatty food simulants and test media

Annex C (normative) Tolerances on contact times and contact temperatures applicable to all parts of this standard

Annex D (informative) Supports and cells

Annex E (informative) Relationship of this European Standard with Council Directive 89/109/EEC and Commission Directive 2002/72/EC and associated Directives

Bibliography