Food Contact Materials (FCM) Testing
What is Food Contact Materials (FCM) Testing testing?
Food contact materials testing measures the transfer of chemical substances from packaging, utensils, and cookware into food simulants (aqueous, acidic, alcoholic, and fatty).
Why Food Contact Materials (FCM) Testing testing?
Harmful substances such as bisphenols (BPA), primary aromatic amines (PAA), PFAS, and heavy metals can migrate into meals, causing severe health hazards and immediate market bans.
How can GICG help?
Our analytical chemists use high-precision GC-MS, LC-MS/MS, and ICP-MS systems to measure parts-per-billion chemical migration according to US FDA and European regulations.
Accredited Standards & Laboratory Protocols
Some of the food contact materials (fcm) testing services provided by GICG include:
Overall & Specific Migration Testing
EU 10/2011 & EN 1186- •Overall Migration Limit (OML: max 10 mg/dm² or 60 mg/kg in food simulants)
- •Simulant A (10% Ethanol), Simulant B (3% Acetic Acid), Simulant D2 (Vegetable Oil)
- •Specific Migration Limits (SML) for Heavy Metals (Lead, Cadmium, Cobalt, Nickel)
- •Primary Aromatic Amines (PAA) detection limit < 0.01 mg/kg
FDA Food Contact Compliance
US FDA 21 CFR 177- •Total Extractable Fractions in Distilled Water and n-Heptane
- •Polypropylene, Polyethylene, Silicone and Melamine Formulations
- •Bisphenol A (BPA) and PFAS "Forever Chemicals" Screening
Specialized Test Equipment & Instrumentation
Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS)
Inductively Coupled Plasma Mass Spectrometer (ICP-MS)
Precision Gravimetric Micro-Balances (0.01 mg accuracy for migration residues)
Temperature-Controlled Migration Extraction Cells and Thermal Immersion Baths
Critical Quality Checkpoints & Inspection Criteria
Official Laboratory Deliverables
Frequently Asked Technical Questions
Q:What food simulants are used in EU 10/2011 plastic migration testing?
Standard simulants include 10% ethanol for aqueous foods, 3% acetic acid for acidic foods (pH < 4.5), 20% ethanol for alcoholic foods, and rectified olive oil (or vegetable oil) for fatty foods.
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