Effect of time and temperature on migration of melamine from melamine-ware products to foods

Abstract

Background: Melamine is an organic base material whose resin is used to prepare the food-related wares. The initial migration of melamine from tableware to food can be for the remained monomers, but the secondary migration is an important concern for breakage and damage of polymers. Previous studies showed that acidity, temperature, and time have effects on melamine migration. The present study was conducted to measure melamine migration from melamine-wares to food and to investigate the effects of temperature and time on migration using HPLC method. Methods: Melamine-wares were purchased according to Iran National Standard guidelines. Four various tests were designed to examine the effects of time and temperature on melamine migration to the Acetic acid 3% as a food simulant. Exposures were done at temperatures 30 and 90 ◦C for 30 and 90 minutes. Migration was determined using HPLC method. Results: In all samples, migration occurred but it was lower than the Specific Migration Limit (SML). Melamine was restricted by SML of 30 mg/kg (European Union standard). Findings indicated that the temperature and time had significant effects on migration. Temperature had specially a direct relationship with melamine migration. Conclusion: Findings of the present study indicated that the independent variables, including temperature and time, had significant effects on migration, so precautions should be considered when using melamine wares for hot and acidic foods.