Abstract
This chapter discusses the legislation and regulations applying to the sanitary aspects of food contact materials (FCMs), a category of objects that usually comprises packages, articles, and generic materials intended to come into contact with foodstuffs. It provides information on FCMs that may be used for the development of international regulations. Interactions between a foodstuff, its package, and the environment, to which it is exposed during storage, have been discussed. An effort to understand the physicochemical principles involved and thus to control these interactions results in the assurance of a longer product shelf life, improved food nutritional and sensory quality, and better consumer health protection. Plastic and elastomeric materials intended to come into contact with foodstuffs are composed mainly of the basic polymer or resin and non-polymeric components. Resins include polyethylene (PE), polypropylene (PP), polystyrene (PS), polyvinyl chloride (PVC), polyethylene terephthalate (PET), etc., in the case of plastics and natural and synthetic rubber, nitrile rubber, thermoplastic elastomers (TPE), etc., in the case of elastomeric materials.
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