Survey of Bisphenol A diglycidyl ether (BADGE) in canned foods

Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment: "BADGE was found at levels exceeding 1 mg/kg in seven of the 15 canned anchovy samples and five of the 22 sardine samples purchased during the period September 1995-July 1996. Infrared analysis of the can coatings provided strong evidence that the higher BADGE levels found were associated with use of PVC organosol lacquers, although in some cases cans coated with organosols gave low BADGE results.

For canned sardine samples found to contain greater than 0.5 mg/ kg BADGE in the total contents, a replicate can was opened and separate analyses performed on the drained fish and the oil. The results clearly showed that BADGE concentrations in the oil were about 20 times higher than in the drained fish.

Further samples of canned sardines and anchovies were purchased in June/July 1997 and, in all cases, BADGE levels were found to be below 1 mg/kg.

In the other retail canned foods, BADGE was not detectable (DL = 0.02 mg/kg) or detected at concentrations well below the temporary SML of 1 mg/kg."

PIRA International, UK

Food Additives & Contaminants: Part A, Volume 15, Issue 7 October 1998 , pages 818 - 830