Food cans , such as fish sardines canned a product of food processing that is not strange to us . Food cans have aged shelf long because through the process of sterilization that can shut off almost 100 percent of bacterial pathogens in it , as well as the tin itself is hermetic / watertight air so as to protect the food in it . Due to the age save a quite a long time, food can often be used as a food emergency during disasters , or food for the need to survive life in nature such as camping or hiking the mountain . In such conditions it is not uncommon for canned food cooked together using the can as a container for cooking . The question is , if things are safe ?
Although the packaging cans have long accepted the consumer , still there are concerns would be the migration of compounds certain are used for coating / plating i part in the cans to the food . Compounds which usually can migrate from cans to the food inside is DGEBA or Diglycidyl Ether of Bisphenol A . Polymer epoxy Berba sis DGEBA often used in packaging cans as resistant to a variety of solvent / solvent and can bind with various material packaging , especially metal . DGEBA can migrate to the ingredients of food when the packaging cans heated , because it does not recommended for cooking food cans using container tin . DGEBA itself is a toxic component for humans that can cause cancer if exposed to large amounts.
It is reinforced by the statements of Scott McCarthy, Director of the Division of Communications Strategic of Ball Corporation, a company of origin State of Uncle Sam who manufactures packaging cans , in an interview with Scientific American . He said that the can packaging is packaging that is strong , can be in the cycle repeated ,and lasting long so it can keep drinks and food remains fresh and it is possible to at distribute to secure as far as thousands of miles, even to areas off the beaten track – but the packaging cans are not made to be used as a container of cooking . There is a question that many food cans su dah heated to kill bacteria pathogens during the process of canning , so what ‘s wrong if the packaging cans used for cooking? McCart acknowledged that some cans were indeed heated during the packaging process . ” But it’s not all cans or all food ( there are canned foods thatnot through sterilization ) , and this is a process that is controlled and monitored with caution and conducted in environments that are made to do so .
Research Berger et al. (2001) who studied about the use of packaging tins to cook said that the discovered content of DGEBA at 20 ug / g in tuna from the sample cans purchased in Spain. The content of DGEBA of the results of the analysis are already above standard which is 1 mg / g (1 ppm) by regulatory Union Europe (EC directive no. 2002/16 / EC). So it is not recommended for us to use cooking canned food using the canned container .
- Berger U, Oehme M, Girardin L. 2001. Quantification of derivatives of bisphenol A diglycidyl ether (BADGE) and novolac glycidyl ether (NOGE) migrated from can coatings into tuna by HPLC/fluorescence and MS detection. Fresenius’ Journal of Analytical Chemistry. 369(2):115–123.
- scientificamerican.com. Can-Don’t: Cooking Canned Foods in Their Own Containers Comes with Risks. 19 Mei 2010. [Diakses 9 Desember 2021]. Diakses dari https://www.scientificamerican.com/article/earth-talk-can-dont/#.
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