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Bisphenol A (BPA)
Description
Materials and articles intended to contact with food (Food Contact Materials; FCMs) play a key role in the food industry due to their diverse functions. Packaging is very important in the preservation of food, maintaining both quality and safety, and acting as a barrier against factors responsible for chemical, physical and microbiological deterioration. Within the last decade, it has become accepted that FCMs are contributors to human xenobiotics exposure due to the worldwide debate on substances like bisphenol A (BPA) and their impact on the endocrine system. BPA is used in the production of Polycarbonates (PC). There are a large variety of ordinary products (e.g. baby bottles, water bottles, medical devices) that use PCs as the packaging. BPA migrates from PC to liquid foods through the diffusion of residual BPA present in PC. In Indonesia, BPOM has stated in PerBPOM No 20 in 2019 the specific migration limit for bisphenol A is 0.6 mg/kg (ppm).
How can SIG help?
SIG laboratory can test the migration of BPA using food simulant to ensure that there are no BPA residues in your PCs packaging product and ensure that you comply with the regulations
Method of Analysis
The analysis for migration of BPA is carried out using liquid chromatography
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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