The objective of this Rapra Review Report is to provide a comprehensive overview of the use of rubber as a food contact material, from an initial description of the types of rubber which are used in the industry, through the formulation of products, and the contact regulations and migration testing regimes, to the ongoing research designed to improve safety and the trends for the future. This report is a completely revised and updated version of Rapra Review Report 119, published in 2000.

From the Introduction: “...In contrast to plastics, rubbers are rarely used in the packaging of food products...However, in the processing of food, there are a number of situations where significant contact of the food with rubber products can occur. This is due to the fact that the unique properties of rubber lead to it being used in a wide range of products, including conveyor belting, hosing, seals, gaskets, skirting and specific products such as milk liners. It is also the case that the range of contact conditions encountered (i.e., food type, contact temperature, time and area) mean that a wide variety of rubber types are employed...”

Rapra Review Reports contain a brief overview of the topic, followed by extensive references, with abstracts, from the Rapra database. They serve as condensed, valuable research tools for scientists, technologists, and other researchers working with rubber or plastics materials.

Table of Contents:

Introduction

Rubber Materials and Products Used in Contact with Food

Regulations Covering the Use of Rubber as a Food Contact Material

Assessing the Safety of Rubber as a Food Contact Material

Improving the Safety of Rubber as a Food Contact Material

Future Trends in the Use of Rubber with Food

Conclusion

Appendix: Standard Rubber Mixes for the FSA Rubber Breakdown Products Project

Abstracts from the Polymer Library Database

Index