In this study, silver release from commercially available food-contact materials in food simulants (water, acetic acid, ethanol-water and olive oil) and meats (tuna, ham, and turkey) was assessed. Additionally, the antimicrobial capacity of migrated silver was examined in meats. Largest silver release was observed in simulants from food touch papers (25 ± 11 mg/kg) as compared to bag, cutting board and containers. Silver ion and silver nanoparticles were released from food touch paper in food simulants. Food touch paper released the highest amount of silver in tuna (0.5 ± 0.02 mg/kg) than ham (0.2 ± 0.08 mg/kg) or turkey (0.3 ± 0.08 mg/kg) in the same conditions. Tuna exhibited the lowest pH and higher number of bacterial populations on day 0 compared with other foods. Nonetheless, a significant antibacterial capacity of released silver was noticed predominantly in turkey for Gram-negative bacteria. Our study suggests silver released in food simulants indicate an overestimation of silver migration; thus, precaution should be maintained when extrapolating such findings to "real" food. Moreover, further investigations are needed to determine if the amount of silver released from food touch paper in certain foods (for example turkey in the present study) possess any risk to human health.
Keywords: Antimicrobial agents; Food contact materials; Food safety; Food simulants; Migration; Nanotechnology; Nanotoxicology; Release; Silver nanoparticles.
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