Samim Saner is a scientist with more than 25 years of industrial and academic experience in different fields of food safety. He is currently the Corporate Scientific Director of the Mérieux NutriSciences, and is in charge of global chemistry research projects in Mérieux NutriSciences. This includes topics like non targeted screening based on metabolomics, fraud and authenticity testing, NIAS, emerging contaminants, novel technologies, nanoparticles, microplastics, etc. After completing his BSc on Chemical Engineering at Istanbul Technical University and MSc on Plant Biochemistry at Vienna Technical University and Bosphorus University , he worked on environmental microbiology during his PhD study at Bosphorus University. He holds a diploma degree on Food Hygiene from the Royal Institute of Public Health in London. Besides his professional position, Samim is a founding member and President of Turkish Food Safety Association since 2003. Samim is a part time lecturer in Chemistry Department of Bosphorus University, gives lectures on quality assurance in analytical chemistry. Samim serves in numerous national and international organizations or committees as a regional chairman or member, including the EHEDG-European Hygienic Design Group, IAFP-International Association for Food Protection, and several Task Forces of the ILSI Europe (International Life Science Institute) and AOAC Europe. Samim was involved in several EU funded Research projects(H2020, Leonardo, etc) either as project leader or partner. Samim has published several scientific and technical articles and book chapters and has given several presentations in various congresses and seminars in the fields of global food safety, food safety management systems, food analysis, antioxidants, food contaminants, food contact materials and food fraud & authenticity. Samim is the editorial board member of Journal of Food Analytical Methods, British Food Journal, and Mediterranean Journal of Nutrition and Metabolism.
Presentation Title: An important regulation: IAS and NIAS in Food Packaging?
According to the regulations on Food Contact Materials1-2, it is necessary to monitor packaging material components that could migrate into food, thus compromising its quality and safety.
In particular, substances that could MIGRATE in food are divided in:
• Intentionally Added Substances IAS (additives with functional properties as stabilizers, plasticizers, lubricants, antioxidants, etc. and or Additives from adhesives, varnishes, printing inks , etc. and/or Residual monomers and catalysts)
• Non Intentionally Added Substances NIAS (Substances derived from polymers or additives degradation and/or impurities in raw materials and/or reaction products and/or other contaminants)
Mérieux NutriSciences developed GC and LC Targeted and Non Targeted Mass Spectrometry Methods to analyze both IAS and NIAS according to existing regulations, recommendations and expert opinions (ILSI Europe Guidelines)3.
We have also detected and identified, through Non Targeted Screening Approaches based on HRMS and MS/HRMS, related degradation/transformation products which are not yet known in terms of toxicological effects on human health but that in the future they may be subject to restrictions and legal limits.