SIST EN 1186-1:2002
(Main)Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration
Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration
This part of this European Prestandard provides a guide to the selection of the appropriate conditions and methods of test for the determination of overall migration into food simulants from plastics which are intended to come into contact with foodstuffs.
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Teil 1: Leitfaden für die Auswahl der Prüfbedingungen und Prüfverfahren für die Gesamtmigration
Anwendungsbereich
Dieser Teil der Europäischen Norm liefert einen Leitfaden zur Auswahl geeigneter Bedingungen und Methoden zur Prüfung der Gesamtmigration in Prüflebensmittel aus Kunststoffen, die dazu bestimmt sind, mit Lebensmitteln in Berührung zu kommen.
Matériaux et objets en contact avec les denrées alimentaires - Matiere plastique - Partie 1: Guide pour le choix des conditions et des méthodes d'essai en matiere de migration globale
La présente partie de la présente Norme européenne fournit un guide permettant de choisir les conditions et méthodes d'essai appropriées a la vérification de la migration globale dans des simulants et milieux d'essai des matieres plastiques destinées a entrer en contact avec les denrées alimentaires.
Materiali in predmeti v stiku z živili - Polimerni materiali - 1. del: Vodilo za izbiro pogojev in preskusnih metod za celotno migracijo
General Information
Relations
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Materiali in predmeti v stiku z živili - Polimerni materiali - 1. del: Vodilo za izbiro pogojev in preskusnih metod za celotno migracijoWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Teil 1: Leitfaden für die Auswahl der Prüfbedingungen und Prüfverfahren für die GesamtmigrationMatériaux et objets en contact avec les denrées alimentaires - Matiere plastique - Partie 1: Guide pour le choix des conditions et des méthodes d'essai en matiere de migration globaleMaterials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 1186-1:2002SIST EN 1186-1:2002en01-september-2002SIST EN 1186-1:2002SLOVENSKI
STANDARDSIST ENV 1186-1:19971DGRPHãþD
SIST EN 1186-1:2002
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 1186-1April 2002ICS 67.250Supersedes ENV 1186-1:1994English versionMaterials and articles in contact with foodstuffs - Plastics - Part1: Guide to the selection of conditions and test methods foroverall migrationMatériaux et objets en contact avec les denréesalimentaires - Matière plastique - Partie 1: Guide pour lechoix des conditions et des méthodes d'essai en matièrede migration globaleWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln- Kunststoffe - Teil 1: Leitfaden für die Auswahl derPrüfbedingungen und Prüfverfahren für dieGesamtmigrationThis European Standard was approved by CEN on 5 January 2002.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2002 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 1186-1:2002 ESIST EN 1186-1:2002
EN 1186-1:2002 (E)2ContentspageForeword.3Introduction.51Scope.62Normative references.63Terms and definitions.64Types of test.85Food simulants, test media
and reagents.96Selection of food simulants.107Migration test, substitute test and alternative test conditions.178Apparatus.229Samples and sample geometry.2310Overall migration test methods with fatty food simulants.2711Precision.3112Test reports.32Annex A (normative)
Characteristics of fatty food simulants and test media.35Annex B (normative)
Tolerances on contact times and contact temperatures applicable to all Parts ofthis standard.37Annex C (informative)
Supports and cells.39Annex ZA (informative)
Relationship of this European Standard with Council Directive 89/109/EECand Commission Directive 90/128/EEC and associated Directives.47Bibliography.49SIST EN 1186-1:2002
EN 1186-1:2002 (E)3ForewordThis document EN 1186-1:2002 has been prepared by Technical Committee CEN/TC 194 'Utensils in contact withfood’, the secretariat of which is held by BSI.This European Standard shall be given the status of a national standard, either by publication of an identical text orby endorsement, at the latest by October 2002, and conflicting national standards shall be withdrawn at the latestby October 2002.This document supersedes ENV 1186-1:1994.This document is one of a series of methods of test for plastics materials and articles in contact with foodstuffs.This document has been prepared under a mandate given to CEN by the European Commission and the EuropeanFree Trade Association, and supports essential requirements of EC Directive(s).For relationship with EC Directive(s), see informative annex ZA which is an integral part of this document.At the time of preparation and publication of this standard the European Union legislation relating to plasticsmaterials and articles intended to come into contact with foodstuffs is incomplete.
Further Directives andamendments to existing Directives are expected which could change the legislative requirements which thisstandard supports.
It is therefore strongly recommended that users of this standard refer to the latest relevantpublished Directive(s) before commencement of any of the test or tests described in this standard.The titles of other parts of this European Standard are as follows:EN 1186 Materials and articles in contact with foodstuffs - Plastics –:Part 2Test methods for overall migration into olive oil by total immersionPart 3Test methods for overall migration into aqueous food simulants by total immersionPart 4Test methods for overall migration into olive oil by cellPart 5Test methods for overall migration into aqueous food simulants by cellPart 6Test methods for overall migration into olive oil using a pouchPart 7Test methods for overall migration into aqueous food simulants using a pouchPart 8Test methods for overall migration into olive oil by article fillingPart 9Test methods for overall migration into aqueous food simulants by article fillingPart 10Test methods for overall migration into olive oil (modified method for use in cases whereincomplete extraction of olive oil occurs)Part 11Test methods for overall migration into mixtures of
14C-labelled synthetic triglyceridesPart 12Test methods for overall migration at low temperaturesPart 13Test methods for overall migration at high temperaturesPart 14Test method for substitute tests for overall migration into iso-octane and 95 % aqueousethanolSIST EN 1186-1:2002
EN 1186-1:2002 (E)4Part 15Alternative test methods to migration into fatty food simulants by rapid extraction into iso-octane and/or 95 % ethanolAnnexes A and B form normative parts of this standard.
Annex C is for information onlyAccording to the CEN/CENELEC Internal Regulations, the national standards organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain,Sweden, Switzerland and the United Kingdom.SIST EN 1186-1:2002
EN 1186-1:2002 (E)5IntroductionNo single test method has been devised which can be used to determine overall migration, at all temperatures, inall food simulants.
Indeed, owing to the practical difficulties inherent in testing with involatile extractants such asfats and the multitude of applications in which plastics articles come into contact with food, there are many methodsand permitted variations to methods in this standard.EN 1186-1 is intended to give advice on the selection of the most appropriate type of test, test conditions and testmethod for a given application of a plastics article and is intended to be read in its entirety before testing protocolsare finalized.
For most plastics articles methods in EN 1186-2 to EN 1186-9 are suitable, according to the form inwhich the article is tested.
Subsequent Parts of this standard are intended to be used in conjunction with themethods in EN 1186-2 to EN 1186-9 for more difficult samples and at other temperatures.The general criteria for the operation and assessment of testing laboratories as well as the general criteria forlaboratory accreditation bodies are set out in EN 45001, EN 45002 and EN 45003.
It is recommended thatlaboratories using this standard validate their procedures by testing certified reference samples and by taking partin a proficiency scheme.
Reference plastics samples with well characterized values for overall migration into thefatty food simulant olive oil have been prepared as part of a programme sponsored by the Standards,Measurement & Testing Programme of the European Commission, DG XII.
Suitable proficiency schemes areoperated in Germany and in the United Kingdom, for example the German Assessment Scheme for Food Testing(GAFT) and the Food Analysis Performance Assessment Scheme (FAPAS) conducted by the Central ScienceLaboratory of the Ministry of Agriculture, Fisheries and Food.SIST EN 1186-1:2002
EN 1186-1:2002 (E)61 ScopeThis Part of this European Standard provides a guide to the selection of the appropriate conditions and testmethods for the determination of overall migration into food simulants and test media from plastics which areintended to come into contact with foodstuffs.2 Normative referencesThis European Standard incorporates by dated and undated reference, provisions from other publications.
Thesenormative references are cited at the appropriate places in the text and the publications are listed hereafter. Fordated references, subsequent amendments to and revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision.
For undated references the latest edition of thepublication referred to applies (including amendments).EN 1186:2002, Materials and articles in contact with foodstuffs – Plastics.ENV 1186-10, Materials and articles in contact with foodstuffs – Plastics - Part 10: Test methods for overallmigration into olive oil (modified method for use in cases where incomplete extraction of olive oil occurs).ENV 1186-13, Materials and articles in contact with foodstuffs – Plastics - Part 13: Test methods for overallmigration at high temperatures.ENV 1186-14, Materials and articles in contact with foodstuffs – Plastics - Part 14: Test methods for 'substitutetests' for overall migration from plastics intended to come into contact with fatty foodstuffs using test media iso-octane and 95 % ethanol.3 Terms and definitionsFor the purposes of this European Standard, the following terms and definitions apply.3.1plasticsorganic macromolecular compounds obtained by polymerization, polycondensation, polyaddition or any similarprocess from molecules with a lower molecular weight or by chemical alteration of natural molecules. Othersubstances or matter may be added to such compounds3.2final articlearticle in its ready-for-use state or as sold3.3samplematerial or article under investigation3.4test specimenportion of the sample on which a test is performed3.5test pieceportion of the test specimen3.6conventional ovenoven where the air within the oven is heated and this heat is then transferred to the food through the plastic asopposed to a microwave oven where the food itself is heated directly by microwave irradiationSIST EN 1186-1:2002
EN 1186-1:2002 (E)73.7food simulantmedium intended to simulate a foodstuff (see clause 3 and clause 4)3.8migration testtest for the determination of overall migration using food simulants under conventional test conditions3.9substitute testtest carried out which uses test media under conventional substitute test conditions when the use of migration testsis not feasible3.10test mediasubstances used in "substitute tests", iso-octane, 95 % ethanol in aqueous solution and modified polyphenyleneoxide3.11alternative testtests, with volatile media, that may be used instead of migration tests with fatty food simulants3.12extraction teststests in which media having strong extraction under very severe test conditions are used3.13overall migration, global migrationmass of material transferred to the food simulant or test media as determined by the relevant test method3.14reduction factornumbers, 2 to 5, which may be applied to the result of the migration tests relevant to certain types of fatty foodstuffsand which is conventionally used to take account of the greater extractive capacity of the simulant for suchfoodstuffs3.15pouchreceptacle of known dimensions manufactured from film to be tested, which when filled with food simulant exposesthe food contact side of the film to the food simulant or test medium3.16reverse pouchpouch which is fabricated such that the surface intended to come into contact with foodstuffs is the outer surface.All of its sides are sealed to prevent the inner surfaces coming into contact with the food simulant. The reversepouch is intended to be totally immersed in food simulant or test medium3.17celldevice in which a film to be tested can be mounted which, when assembled and filled with food simulant, exposesthe food contact side of the film to the food simulant or test medium3.18repeatability value 'r'value below which the absolute difference between two single test results obtained under repeatability conditionsmay be expected to lie with a probability of 95 %SIST EN 1186-1:2002
EN 1186-1:2002 (E)83.19reproducibility value 'R'value below which the absolute difference between two single test results obtained under reproducibility conditionsmay be expected to lie with a probability of 95 %3.20repeatability conditionsconditions where mutually independent test results are obtained with the same method on identical test material inthe same laboratory by the same operator using the same equipment within short intervals of time3.21reproducibility conditionsconditions where test results are obtained with the same method on identical material in different laboratories withdifferent operators using different equipment4 Types of test4.1 Migration tests"Migration" tests for the determination of overall migration are carried out using the "food simulants" and"conventional migration test conditions", see 5.1, 5.2 and Table 1.4.2 Substitute testsIf the migration test using fatty food simulants is not feasible, for technical reasons connected with the test method,"substitute tests" which use test media under the conventional substitute test conditions may be appropriate.
Thesubstitute tests involve the use of all of the substitute test media, 95 % ethanol in aqueous solution, iso-octane andmodified polyphenylene oxide under the test conditions corresponding to the test conditions for simulant D, seeTable 4.
A new test specimen is used for each test. The reduction factors, 2 to 5, are applicable to these substitutetests, see clause 6.
To ascertain compliance with the overall migration limit the highest value obtained using all ofthe test media is selected.4.3 Alternative tests4.3.1 "Alternative tests" with volatile mediaThe results of alternative tests, using volatile test media such as iso-octane and 95 % ethanol in aqueous solutionor other volatile solvents or mixtures of solvents may be used to demonstrate compliance with the legislative limit,provided that:a)
the result obtained in a comparison test shows that the value is equal to or greater than those obtainedin the migration test with a fatty food simulant;b)
the migration in the alternative test does not exceed the overall migration limit, after application ofappropriate reduction factors.If either or both conditions are not fulfilled, then the migration tests (4.1) have to be performed.4.3.2 Extraction testsOther tests are permitted which use other test media having very strong extractive power under severe testconditions, if it is generally recognized, on the basis of scientific evidence, that the results obtained using theseextraction tests are equal to or higher than those obtained with simulant D.SIST EN 1186-1:2002
EN 1186-1:2002 (E)94.4 Criteria for the use of substitute testsThe use of substitute tests is justified, when the migration test carried out with each of the possible simulants D isfound to be inapplicable due to technical reasons connected with the migration test, e.g. interferences, incompleteextraction of oil, absence of stability of the mass of the plastics, excessive absorption of fatty food simulant,reaction of components with the fat.5 Food simulants, test media
and reagents5.1 Aqueous food simulantsThe aqueous food simulants shall be of the following quality:- distilled water or water of equivalent quality, simulant A;- 3 % acetic acid (w/v) in aqueous solution, simulant B;For the purposes of this standard this means a solution prepared by diluting 30 g of acetic acid with distilledwater to a volume of 1 l;-
10 % ethanol (v/v) in aqueous solution, simulant C.For liquids or beverages with an ethanol content greater than 10 % (v/v) the test is carried out with aqueoussolutions of ethanol of a similar strength.Each of the above food simulants shall give a non-volatile residue of less than 5 mg/l, when evaporated to drynessand dried to constant mass at 105 °C to 110 °C.5.2 Fatty food simulantsThe fatty food simulants are as follows:- rectified olive oil, "reference simulant D".This "reference simulant D" may be replaced by a synthetic mixture of triglycerides or sunflower oil or corn oil withstandardized specifications.
These are known as "other fatty food simulants" and called "simulant D".For the characteristics of olive oil, a synthetic mixture of triglycerides, sunflower oil and corn oil, see annex A.NOTEWhen these fatty food simulants are used to simulate some classes of food, reduction factors can be used, see 6.2and Table 2.5.3 Test media5.3.1 Test media for substitute testsThe test media to be used in substitute tests are iso-octane, 95 % ethanol in aqueous solution and a modifiedpolyphenylene oxide (MPPO).
The characteristics of modified polyphenylene oxide are to be found in annex A.5.3.2 Test media for alternative testsThese are volatile media such as iso-octane and 95 % ethanol in aqueous solution or other volatile solvents ormixtures of solvents.5.4 ReagentsUnless otherwise required, reagents shall be of analytical quality.SIST EN 1186-1:2002
EN 1186-1:2002 (E)10NOTESpecifications for solid reagents, used as such in discrete quantities, may not address suitability for use in methodsof analysis in this standard.
Solid reagents meight not be homogeneous with respect to contaminants not addressed byspecifications, therefore it may be necessary to demonstrate that such reagents are suitable for use.6 Selection of food simulantsNOTECommission Directive 85/572/EEC [6] specifies the use of 15 % ethanol (v/v) in aqueous solution as simulant C.This has been superseded by Commission Directive 97/48/EC [5] the second amendment to Council Directive 82/711/EEC [3]that specifies 10 % ethanol (v/v) in aqueous solution.6.1 Simulating contact with all food typesWhere a plastics article is intended for use in contact with all types of food it shall be tested with 3 % acetic acid(w/v) in aqueous solution, simulant B, 10 % ethanol (v/v) in aqueous solution, simulant C and a fatty food simulant,simulant D, without reduction factors.
If when using any of the other fatty food simulants, see 5.2, the migrationlimit is exceeded, for the judgement of non compliance with the overall migration limit a confirmation of the result byusing olive oil is obligatory, when technically feasible.
If this confirmation is not technically feasible and themigration from the material or article exceeds the limit it shall be deemed not in compliance with the overallmigration limit.6.2 Simulating contact with specific food typesProvision for materials and articles intended to come into contact with specific food types has been made in thefollowing situations:a)
when the material or article is already in contact with a known foodstuff;b)
when the material or article is accompanied, by a specific indication stating with which food types it mayor may not be used, for example "only for aqueous foods";c)
when the material or article is accompanied by a specific indication stating with which foodstuff(s) orgroup(s) of foodstuffs
they may or may not be used.
This indication shall be expressed:1)
at the marketing stage other than retail stage, by using the " reference number" or "descriptionof foodstuffs";2)
at the retail stage using an indication which shall refer to only a few foods or groups of food,preferably with examples which are easy to understand.In situation b) the simulants to be used in the overall migration tests are specified in Table 1.SIST EN 1186-1:2002
EN 1186-1:2002 (E)11Table 1 — Food simulants to be selected for testing food contact materials in special caseContact foodsSimulantOnly aqueous foodsSimulant AOnly acidic foodsSimulant BOnly alcoholic foodsSimulant COnly fatty foodsSimulant DAll aqueous and acidic foodsSimulant BAll alcoholic and aqueous foodsSimulant CAll alcoholic and acidic foodsSimulants C and BAll fatty and aqueous foodsSimulants D and AAll fatty and acidic foodsSimulants D and BAll fatty and alcoholic and aqueous foodsSimulants D and CAll fatty foods and alcoholic and acidic foodsSimulants D, C and BIn situation a) and c) the tests are carried out using the food simulants mentioned in Table 2.In Table 2 for each foodstuff or group of foodstuffs, only the simulant(s) indicated by an 'X' is (are) to be used, usingfor each simulant, a new sample of the materials and subject concerned.
Where no 'X' appears, no migration testis required for the heading or subheading concerned.When 'X' is followed by an oblique stroke and a figure, the result of the migration tests should be divided by thenumber indicated.
In the case of certain types of fatty foodstuffs, this figure, known as the 'reduction factor, isconventionally used to take account of the greater extractive capacity of the simulant for such foodstuffs.Where a letter 'a' is shown in brackets after the 'X' only one of the two simulants given should be used:- if the pH value is higher than 4,5, simulant A should be used;- if the pH value is 4,5, or less, simulant B should be used.Where a foodstuff is listed under both a specific heading and a general heading, only the simulant(s) indicatedunder the specific heading is (are) to be used.Where the foodstuff(s) or group(s) of foodstuffs are not included in the Table 2, select the item from the table offood simulants to be selected for testing food contact materials in special cases, which corresponds most closely tothe foodstuff(s) or group of foodstuff(s) under examination.SIST EN 1186-1:2002
EN 1186-1:2002 (E)12Table 2 — List of simulants to be used in the migration test with a particular foodstuff or group offoodstuffsReferencenumber1Description of foodstuffsSimulants to be usedABCD0101.0101.0201.030202.0102.0202.0302.0402.0502.060303.0103.02BeveragesNon-alcoholic beverages or alcoholic beverages of analcoholic strength lower than 5 % vol.:Waters, ciders, fruit or vegetable juices of normalstrength or concentrated, musts, fruit nectars,lemonades and mineral waters, syrups, bitters,infusions, coffee, tea, liquid chocolate, beers and othersAlcoholic beverages of an
alcoholic strength equal to orexceeding 5 % vol.:Beverages shown under heading 01.01 but with analcoholic strength equal to or exceeding 5 % vol.:Wines, spirits and liqueursMiscellaneous: undenatured ethyl alcoholCereals, cereal products, pastry, biscuits, cakes andother bakers' waresStarchesCereals, unprocessed, puffed in flakes, (including popcorn,corn flakes and the like)Cereal flour and mealMacaroni, spaghetti and similar productsPastry, biscuits, cakes, and, other bakers' wares, dry:A.
With fatty substances on the surfaceB.
OtherPastry, cakes, and, other bakers' wares, fresh:A.
With fatty substances on the surfaceB.
OtherChocolate, sugar and products thereof
ConfectioneryproductsChocolate, chocolate-coated products, substitutes andproducts coated with substitutesConfectionery products:A.
In solid form: I.
With fatty substances on the surfaceII.
OtherX(a)XX(a)X(*)X(*)X(**)X(**)X/5X/5X/5X/5(*) This test shall be carried out only in cases where the pH is 4,5 or less.(**) This test may be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10 % vol. with aqueoussolutions of ethanol of a similar strength.
1 The source of the reference number is Commission Directive 85/572/EEC[6]SIST EN 1186-1:2002
EN 1186-1:2002 (E)13Table 2 (continued)ReferencenumberDescription of foodstuffsSimulants to be usedABCD03.02(continued)03.030404.0104.0204.0304.0404.050505.0105.02B.
In paste form: I.
With fatty substances on the surfaceII.
MoistSugar and sugar productsA.
In solid formB. Honey and the likeC. Molasses and sugar syrupsFruit, vegetables and products thereofWhole fruit, fresh or chilledProcessed fruit:A. Dried or dehydrated fruit, whole or in the form of flour orpowderB. Fruit in the form of chunks, purée or pasteC. Fruit preserves (jams and similar products - whole fruitor chunks or in the form of flour or powder, preserved in
aliquid medium): I.
In an aqueous medium II.
In an oily mediumIII. In an alcoholic medium (³ 5 % vol.)Nuts, (peanuts, chestnuts, almonds, hazelnuts, walnuts,pine kernels and other):A. Shelled, driedB. Shelled and roastedC. In paste or cream formWhole vegetables, fresh or chilledProcessed vegetables:A. Dried, or dehydrated vegetables whole or in the form offlour or powderB. Vegetables, cut, in the form of puréesC. Preserved vegetables; I.
In an aqueous medium II.
In an oily mediumIII. In an alcoholic medium (³ 5 % vol.)Fats and oilsAnimals and vegetable fats and oil, whether natural ortreated (including cocoa butter, lard, resolidified butter)Margarine, butter and other fats and oils made from wateremulsions in oilsXXXX(a)X(a)X(a)XX(a)X(a)X(a)X(a)X(a)X(a)X(*)X(a)X(a)X(a)X(*)XXX/3XX/5(**)X/3(**)XXX/2(*) This test is to be used only where the pH is 4,5 or less.(**) If it can be determined by means of an appropriate test that there is no 'fatty contact' with the plastics, thetest with simulant D may be dispensed with.SIST EN 1186-1:2002
EN 1186-1:2002 (E)14Table 2 (continued)ReferencenumberDescription of foodstuffsSimulants to be usedABCD0606.0106.0206.0306.0406.0506.0606.0706.080707.0107.0207.0307.04Animal products and eggsFish:A. Fresh, chilled, salted, smokedB. In the form of pasteCrustaceans and molluscs (including oysters, mussels,snails) not naturally protected by their shellsMeat of all zoological species (including poultry and game):A. Fresh, chilled, salted, smokedB. In the form of pastes or creamsProcessed meat products (ham, salami, bacon and other)Preserved and part-preserved meat and fishA. in an aqueous mediumB. In an oily mediumEggs not in shell:A. Powdered or driedB. OtherEgg yolks:A. LiquidB. Powdered or frozenDried white of eggMilk productsMilk:A. WholeB. Partly driedC. Skimmed or partly skimmedD. DriedFermented milk such as yoghurts, buttermilk and suchproducts in association with fruit and fruit productsCream and sour creamCheeses:A. Whole, with rindB. Processed cheesesC. All othersXXXXXXX(a)X(a)XXXXXX(a)X(a)X(a)X(a)X(a)XX(a)X(a)X(a)X/3(*)X/3(*)X/4X/4X/4XX/3(*)(*) If it can be determined by means of an appropriate test that there is no 'fatty contact' with the plastics, the test with simulantD may be dispensed with.SIST EN 1186-1:2002
EN 1186-1:2002 (E)15Table 2 (continued)ReferencenumberDescription of foodstuffsSimulants to be usedABCD 07.050808.0108.0208.0308.0408.0508.0608.0708.0808.0908.10Rennet:A. in liquid or viscous formB. Powdered or driedMiscellaneous productsVinegarFried or roasted food:A. Fried potatoes, fritters and the likeB. Of a
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