Economic poisons: A review of food contact materials and their analysis using mass spectrometry

In this work, we explore the processes involving food in contact with food contact materials (FCMs), and the subsequent changes in these materials. We delve into the historical context of "economic poisons", the development of food safety concerns, the regulation of food additives, and the rise of harmful chemicals in food. The focus is placed on mass spectrometry-based analyses of FCMs. We have examined substances, like bisphenols, and the chemical migration from various materials into food, highlighting the difficulty in identifying and managing these substances, especially unknown ones. This work further cements the inadequacy of current regulations in effectively controlling FCMs and mitigating associated risks. We conclude that despite the information provided by mass spectrometry, challenges persist in fully comprehending and regulating the interplay between FCMs and food under actual cooking conditions, emphasising the need for ongoing research and improved regulations to protect consumer health from these evolving chemical threats.