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Low-cost method to detect PAA s in nylon kitchenware published

Three scientists at the University of Burgos have devised a fast and efficient method to find primary aromatic amines (PAAs) in polyamide cooking utensils.

In their paper published in the analytical chemistry journal Talanta on 27 June, Silvia Sanllorente, Luis Antonio Sarabia, and María Cruz Ortiz describe the procedure based on parallel factor analysis (Parafac) and fluorescence. They applied the method to test migration from kitchenware using a 3% (w/v) acetic acid in aqueous solution as a food simulant. It detected 4,4’-MDA from some of the utensils. The researchers also report on a kinetic model they developed for the migration of 4,4’-MDA fitted to experimental data obtained in the migration test. Noting the health risks, the team says 25.1% of the notifications made through the EU’s Rapid Alert System for Food and Feed(Rasff) between 2010 and 2015 concerned PAA, and polyamide cooking utensils are a common source.

Indeed, a report to the system in September was for PAAs in spaghetti spoons from China, shipped through Hong Kong and detained at the border of the Czech Republic. Apart from migration levels for PPM, the authorities report the products did not have the legally required declaration of compliance.

This article comes from Food Contact World, which provides exclusive news and analysis on developments in digital print trends, markets, and technologies.