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Factors Influencing the Migration of Bisphenol A from Cans

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The objective of this study was to determine whether there is a relationship between bisphenol A (BPA) migration from metal cans and container contents (glucose, sodium chloride, and vegetable oil), heating time, and/or temperature. Cans containing 5 to 20% glucose solution, 1 to 10% sodium chloride solution, and vegetable oils (corn, olive, and soybean oil) were heated at 121°C for 30 min. Water samples were heated at 105°C for 30 min and at 121°C for 15, 30, and 60 min, respectively. In the test involving water samples, it was found that temperature's effect on BPA migration from cans can be more extensive than that of heating time. When cans were heated at 121°C, the presence of 1 to 10% sodium chloride or vegetable oils greatly increased the migration of BPA from the cans. Moreover, the presence of 5 to 20% glucose in cans heated to 121°C resulted in increased BPA migration relative to that for water controls.


Document Type: Research Article

Affiliations: Department of Veterinary Public Health, Faculty of Agriculture, Miyazaki University, Kibanadai-Nishi, Gakuen, Miyazaki-shi 889-2192, Japan

Publication date: August 1, 2003

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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