CEN/TS 14235:2002

SLOVENSKI STANDARD
01-julij-2003
Materiali in predmeti v stiku z živili – Polimerne prevleke za kovinske podlage –
Vodilo za izbiro pogojev in preskusnih metod za celotno migracijo
Materials and articles in contact with foodstuffs - Polymeric coatings on metal substrates
- Guide to the selection of conditions and test methods for overall migration
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Polymerebeschichtungen
auf Substraten aus Metall - Leitfaden zur Auswahl der Bedingungen und Prüfverfahren
zur Bestimmung der Gesamtmigration
Matériaux et objets en contact avec les denrées alimentaires - Revetements polymeres
sur supports métalliques - Guide pour le choix des conditions et des méthodes d'essai
en matiere de migration globale
Ta slovenski standard je istoveten z: CEN/TS 14235:2002
ICS:
67.250 Materiali in predmeti v stiku z Materials and articles in
živili contact with foodstuffs
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

TECHNICAL SPECIFICATION
CEN/TS 14235
SPÉCIFICATION TECHNIQUE
TECHNISCHE SPEZIFIKATION
October 2002
ICS 67.250
English version
Materials and articles in contact with foodstuffs — Polymeric
coatings on metal substrates — Guide to the selection of
conditions and test methods for overall migration
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln
– Polymerebeschichtungen auf Substraten aus Metall –
Leitfaden zur Auswahl der Bedingungen und Prüfverfahren
zur Bestimmung der Gesamtmigration
This Technical Specification (CEN/TS) was approved by CEN on 28 July 2002 for provisional application.
The period of validity of this CEN/TS is limited initially to three years. After two years the members of CEN will be requested to submit their
comments, particularly on the question whether the CEN/TS can be converted into a European Standard.
CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available. It
is permissible to keep conflicting national standards in force (in parallel to the CEN/TS) until the final decision about the possible
conversion of the CEN/TS into an EN is reached.
CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,
Iceland, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2002 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN/TS 14235:2002 E
worldwide for CEN national Members.

Contents
page
Foreword.4
Introduction .5
1 Scope .6
2 Normative references .6
3 Terms and definitions.6
3.1 polymeric coating .6
3.2 final article .7
3.3 sample.7
3.4 test specimen .7
3.5 test piece.7
3.6 conventional oven .7
3.7 food simulant.7
3.8 migration test .7
3.9 substitute test.7
3.10 test media .7
3.11 alternative test.7
3.12 extraction tests.7
3.13 overall migration; global migration.7
3.14 reduction factor.8
3.15 pouch .8
3.16 reverse pouch.8
3.17 inert substrate .8
3.18 pressure retort or autoclave .8
3.19 cell .8
3.20 repeatability value 'r'.8
3.21 reproducibility value 'R' .8
3.22 repeatability conditions.8
3.23 reproducibility conditions.8
4 Types of test.9
4.1 Migration tests.9
4.2 Substitute tests .9
4.3 Alternative tests .9
4.4 Criteria for the use of substitute tests.9
5 Food simulants, test media and reagents .9
5.1 Aqueous food simulants .9
5.2 Fatty food simulants.10
5.3 Test media .11
5.4 Reagents.11
6 Selection of food simulants.11
6.1 General.11
6.2 Simulating contact with all food types .11
6.3 Simulating contact with specific food types.11
6.4 Simulating contact with dry foods .18
6.5 Testing for fatty contact .18
7 Migration tests, substitute tests and alternative test conditions .19
7.1 Test conditions for migration tests.19
7.2 Test conditions for substitute tests.22
7.3 Test conditions for alternative tests .24
8 Apparatus .24
8.1 Specimen supports.24
8.2 Tubes, glass rods and glass beads .24
8.3 Cells.24
8.4 Thermostatically controlled ovens or incubators .24
9 Samples and sample geometry.25
9.1 Samples .25
9.2 Surface to volume ratio.25
9.3 Single surface versus double surface testing (by total immersion) .25
9.4 Single surface testing using a cell.26
9.5 Single surface testing by pouch .26
9.6 Single surface testing using a reverse pouch .27
9.7 Single surface testing by filling.27
9.8 Articles intended for repeated use.27
9.9 Caps, closures and other sealing devices .28
9.10 Food and beverage cans.28
9.11 Non-stick coatings.29
9.12 Flexible films .29
9.13 Large containers.29
9.14 Inert substrates.29
9.15 Tubing, taps, valves and filters .29
9.16 Articles of irregular shape .29
10 Overall migration test methods with fatty food simulants .30
10.1 Extraction solvents.30
10.2 Incomplete extraction of fat.30
10.3 Substances which interfere with gas chromatography.30
10.4 Loss of volatile substances.
...