Thermal degradation products from PVC film in food-wrapping operations

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Abstract
Thermal degradation products of polyvinyl chloride (PVC) food-wrap films were studied under simulated supermarket conditions using a commercial wrapping machine with either a hot wire or a cool rod cutting device. A sampling hood was constructed around the wire/rod to confine and allow collection of thermal degradation products produced. Compounds analyzed and normal concentration ranges found included hydrogen chloride (1–10 µg per cut), plasticizer (1–50 µg per cut), benzene and toluene (each <5–20 ng per cut), acrolein (25–150 ng per cut), and carbon monoxide (2–4 µg per cut) using the hot wire. Room air samples, collected during hot-wire cutting without the sampling hood, had <0.25 ppm hydrogen chloride. Using the cool-rod cutting device hydrogen chloride, benzene, and toluene were not detected. Plasticizer was detected (25–86 µg per cut) using the cool rod.

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