Gıda ile Temas Eden Ambalaj Malzemelerinde Nanoparçacıkların Kullanımının Toksikolojik Açıdan İncelenmesi ve Konuya İlişkin Türkiye ve Dünyadaki Yasal Düzenlemelerin Değerlendirilmesi

Abstract

Nanotechnology, has been utilized in food packaging as well as many other areas. Nanoparticles are used with the aim of improving the properties such as gas permeability and heat resistance, extending shelflife or allowing monitoring the condition of food and detecting changes in food. Literature review and web-based research shows that silver nanoparticles and nanoclays are the most commonly used nanoparticles in food packaging applications. It is well-documented that engineered nanoparticles can exhibit very different physicochemical and toxicological properties compared to their non-nano scale counterparts. Concerns have been raised regarding exposure to nanoparticles, whose toxicological effects have not been fully elucidated, originating from food packaging. Within the scope of this thesis, studies on the transfer from food packaging containing silver nanoparticles and nanoclay to food were reviewed. Migration studies reviewed indicate that the transfer to food was affected by many factors such as temperature, contact time, microwave application, properties of the food such as acidity. These findings indicate that case-by-case evaluation should be made for each packaging material, food and condition. Within the scope of our study, in order to evaluate the toxicity potential of these nanoparticles, in vitro and in vivo studies on the toxic effects of these particles were reviewed. In addition, regulations for the safe use of nanoparticles in food packaging in Turkey and around the world have been scrutinized and compared.