MIGRATION FROM POLYAMIDE MICROWAVE AND ROASTING BAGS INTO ROAST CHICKEN

Migration of non-volatile and volatile compounds from microwave and ro asting bags' (MRB), made of Nylon 6,6 (and some Nylon 6), into chicken meat, skin, and juices during roasting (200 degrees C/2 h) in a conve ntional oven was determined. For measurement of migration of non-volat ile compounds, cooked chicken was freeze-dried, extracted with methano l after addition of 2-azacyclononane (internal standard) and the extra ct cleaned-up using liquid-solid adsorption chromatography (silica gel ). High performance liquid chromatography (HPLC) in the reverse phase mode using a lineal gradient of methanol in water was used to quantify seven Nylon 6 and Nylon 6,6 cyclic monomers and oligomers of molecula r mass zip to 678 daltons. Migration into chicken was 7.48 mu g/g (8.2 6 mg/bag, 3.94 mu g/cm(2)), 16% of the total non-volatile compounds co ntained in the MRB material. Individual migrants were also quantified. Migration of one volatile compound, 2-cyclopentyl cyclopentanone, int o the roast chicken parts was measured. Extraction with diethylether, using a modified Likens-Nickerson system of concurrent steam distillat ion-solvent extraction with an internal standard (cyclohexanone) was p erformed for 10 h. Gas chromatography/mass spectrometry (GC/MS) in the selected ion mode (SIM) was used for quantification. An average of 14 .0 (+/-4.36) mu g/bag (or mu g/chicken) migrated, being 0.08% of the t otal 2-cyclopentyl cyclopentanone present in MRB. Loss of volatile com pounds to the atmosphere is believed to have occurred since there was another, more volatile compound (cyclopentanone), present in MRB, at l evels higher than 2-cyclopentyl cyclopentanone, but this was nor detec ted in roast chicken. In general, the transference of MRB components i nto roast chicken can be considered not to present a hazard.