EN 1186-3:2002

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Materiali in predmeti v stiku z živili - Polimerni materiali - 3. del: Preskusne metode za celotno migracijo v vodne modelne raztopine s popolno potopitvijoWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Kunststoffe - Teil 3: Prüfverfahren für die Gesamtmigration in wässrige Prüflebensmittel durch völliges EintauchenMatériaux et objets en contact avec les denrées alimentaires - Matiere plastique - Partie 3: Méthodes d'essai pour la migration globale dans les simulants aqueux par immersion totaleMaterials and articles in contact with foodstuffs - Plastics - Part 3: Test methods for overall migration into aqueous food simulants by total immersion67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 1186-3:2002SIST EN 1186-3:2002en01-september-2002SIST EN 1186-3:2002SLOVENSKI
STANDARDSIST ENV 1186-3:19971DGRPHãþD

EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 1186-3April 2002ICS 67.250Supersedes ENV 1186-3:1994English versionMaterials and articles in contact with foodstuffs - Plastics - Part3: Test methods for overall migration into aqueous foodsimulants by total immersionMatériaux et objets en contact avec les denréesalimentaires - Matière plastique - Partie 3: Méthodesd'essai pour la migration globale dans l'huile d'olive parimmersion totaleWerkstoffe und Gegenstände in Kontakt mit Lebensmitteln- Kunststoffe - Teil 3: Prüfverfahren für dieGesamtmigration in wässrige Prüflebensmittel durchvölliges EintauchenThis European Standard was approved by CEN on 4 January 2002.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.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 STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2002 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 1186-3:2002 ESIST EN 1186-3:2002

at reflux.11Annex A (informative)
Precision data.14Annex ZA (informative)
Relationship of this European Standard with Council Directive 89/109/EECand Commission Directive 90/128/EEC and associated Directives.15Bibliography.17SIST EN 1186-3:2002

Further Directives andamendments to existing Directives are expected which could change the legislative requirements which thisstandard supports.
It is therefore strongly recommended that users of this standard refer to the latest relevantpublished Directive(s) before commencement of any of the test or tests described in this standard.EN 1186-3 should be read in conjunction with EN 1186-1.Further Parts of this standard have been prepared concerned with the determination of overall migration fromplastics materials into food simulants.Their titles are as follows:EN 1186 - Materials and articles in contact with foodstuffs - Plastics –Part 1Guide to the selection of conditions and test methods for overall migrationPart 2Test methods for overall migration into olive oil simulants by total immersionPart 4Test methods for overall migration into olive oil by cellPart 5 Test methods for overall migration into aqueous food simulants by cellPart 6Test methods for overall migration into olive oil using a pouchPart 7Test methods for overall migration into aqueous food simulants using a pouchPart 8Test methods for overall migration into olive oil by article fillingPart 9Test methods for overall migration into aqueous food simulants by article fillingPart 10Test methods for overall migration into olive oil (modified method for use in cases whereincomplete extraction of olive oil occurs)Part 11Test methods for overall migration into mixtures of
14C-labelled synthetic triglycerideSIST EN 1186-3:2002

Thesenormative references are cited at the appropriate places in the text, and the publications are listed hereafter. Fordated references, subsequent amendments to and revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision.
For undated references the latest edition of thepublication referred to applies (including amendments).EN 1186-1:2002, Materials and articles in contact with foodstuffs – Plastics – Part 1: Guide to the selection ofconditions and test methods for overall migration.EN 10088-1:1995, Stainless steels - Part 1: List of stainless steels.EN ISO 8442-2:1997, Materials and articles in contact with foodstuffs – Cutlery and table holloware – Part 2:Requirements for stainless steel and silver- plated cutlery (ISO 8442-2:1997).ISO 4788, Laboratory glassware - Graduated measuring cylinders.3 Method A - overall migration into aqueous food simulants by total immersion in anoven or incubator or refrigerator3.1 PrincipleThe overall migration of non-volatile substances from a sample of the plastics is determined as the mass of non-volatile residue after evaporation of the food simulant following immersion.The selection of the conditions of test and the food simulant(s) shall be determined by the conditions of use; seeclauses 4, 5 and 6 of EN 1186-1:2002.Test specimens of approximately 1 dm², see clause 8 of EN 1186-1:2002, are immersed in the food simulant for theexposure time at temperatures up to and including the temperature of reflux.
At the end of the test period, eachtest specimen is removed from the food simulant.
The food simulant from each test specimen is evaporated todryness, the mass of the non-volatile residue is determined gravimetrically and expressed as milligrams per squaredecimetre of surface area of test specimen.Overall migration is reported as the mean of three determinations on separate test specimens.3.2 ReagentsNOTEFor details of preparation and quality of these reagents, see clause 4 of EN 1186-1:2002.3.2.1Distilled water or water of equivalent quality (simulant A)3.2.2Acetic acid 3 % (w/v) in aqueous solution (simulant B)3.2.3Ethanol 10 % (v/v) in aqueous solution (simulant C)SIST EN 1186-3:2002

Stainless steel X4 CrNi 18 10 according to EN 10088-1: 1995 or of composition, chromium 17 %,nickel 9 %, carbon 0,04 %, is suitable.
Before initial use thoroughly clean the stainless steel supports. The use of adegreasing solvent and then dilute nitric acid has been found to be suitable.
For the aqueous acetic acid foodsimulant, use supports constructed out of glass, as there is a tendency for the acetic acid to corrode stainless steelsupports, particularly if the joints are silver soldered.NOTE 1However stainless steel supports can be used for acetic acid if it can be demonstrated that when immersed on theirown in simulant, for the test period, at the test temperature, the residue after evaporating the simulant to dryness and drying inan oven or incubator or refrigerator to constant mass at 105 °C to 110 °C is less than 5mg/l, see 4.1 ofEN 1186-1:2002.NOTE 2The method has been written for the supports shown in Figure C.1 of EN 1186-1:2002 which have been found to besuitable for holding thin film and sheet test pieces.
However other supports can be used providing they are capable of holdingand keeping the test pieces apart and at the same time ensuring complete contact with the simulant.
For rigid samples,supports with a single cross arm may be used.3.3.9Gauze, pieces of fine stainless steel gauze, with a mesh size of 1 mm have been found to be suitable,approximately 25 mm ´ 100 mm or, glass rods, 2 mm to 3 mm in diameter and approximately 100 mm long to beused with the acetic acid food simulant, for insertion between the test pieces. Before initial use thoroughly clean thegauze, first with a degreasing solvent and then with dilute nitric acid.3.3.10Glass tubes, ground neck, for retaining the food simulant and test specimens. Tubes with an internaldiameter of approximately 35 mm and length of between 100 mm and 200 mm, excluding the ground neck (see 7.2of EN 1186-1:2002) have been found to be satisfactory.3.3.11Glass beads, 2 mm to 3 mm diameter or glass rods, 2 mm to 3 mm in diameter and approximately 100 mmlong (see 7.2 of EN 1186-1:2002).3.3.12Thermostatically controlled oven or incubator or refrigerator capable of maintaining the set temperaturewithin the tolerances specified in Table B.2 of EN 1186-1:2002.3.3.13Dishes, stainless steel, nickel, platinum, platinum alloy, gold 50 mm to 90 mm diameter and maximummass 100 g, for evaporation of food simulants and weighing of residues.
Glass, glass ceramic or ceramic dishesmay be used provided that the surface characteristics are such that the masses of the dishes after evaporation ofany specified food simulants followed by conditioning in the desiccator used achieves a constancy of ± 0,5 mg.Stainless steel and nickel dishes are suitable only for distilled water and ethanol solutions.
Glass, glass ceramic,glazed ceramic, platinum or, platinum alloy or gold dishes are suitable for all three simulants.SIST EN 1186-3:2002
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