Migration of bisphenol A (BPA) from epoxy can coatings to Jalapeno peppers and an acid food simulant

Effects of heat processing, storage time, and temperature on migration of bisphenol A (BPA) from an epoxy type can coating to an acid food simulant and jalapeno peppers were determined. Commercial jalapeno pepper cans (8 oz, dimensions 211 x 300) were stored at 25 degreesC for 40, 70, and 160 days. A solution of 3% acetic acid was canned in 211 x 300 cans from the same batch used for jalapeno peppers. Heat processing was applied to two-thirds of the cans, and the remaining cans were not heat processed. Cans were stored at 25 and 35 degreesC for 0, 40, 70, and 160 days. Results showed that there is a minimal effect of heat treatment. An effect of storage time on migration of EPA during the first 40 days at 25 degreesC was observed. An increase on migration of BPA was observed with storage time at 35 degreesC. The highest level of migration was 15.33 mug/kg of EPA at 160 days at 35 degreesC. A correction factor of similar to0.4 was calculated for migration under simulating conditions of storage compared to the real ones. The highest level of EPA found in jalapeno peppers cans, surveyed from three supermarkets, was 5.59 +/- 2.43 mug/kg. Migration of BPA, performed according to the European and Mercosur conditions, was 65.45 +/- 5.29 mug/kg. All the migration values found in this study were below those legislation limits (3 mg/kg).