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Italy revises the decree on food contact with stainless steel

Time：

2023-02-15

Italy revised the decree on food contact with stainless steel again, which was officially implemented on February 3, 2023.

Decree No. 208 of the Italian Ministry of Health on November 25, 2022 (DECRETO 25 novembre 2022, n. 208) updated the part of stainless steel products in contact with food in the regulation 1973/3/21 "Hygienic specifications for packaging, containers and utensils in contact with food or personal products", which was published in the Italian Official Gazette on January 19, 2023. The new decree has been officially implemented since February 3, 2023.

Revised content

This revision is only for stainless steel, in which Part A adds a stainless steel brand and Part B adds the element composition limit. The specific updates are as follows.

Part A specifies the list of stainless steel grades that can be used in contact with food. The following grades are added this time:

UNI	AISI/ASTM	UNS
1.4062	/	S32202

Stainless steel not listed in the authorization list of Part A shall be identified by chemical composition analysis. It needs to comply with the migration restrictions specified in Article 36 of the Ministerial Order of March 21, 1973, and meet the composition requirements of Part B. The requirements for the new ingredients are as follows (note: articles made of this steel are specially used for kitchen supplies and tableware that can be reused for a short time at high temperature or room temperature):

Requirements for Italian stainless steel products

Stainless steel tableware is a violation product frequently reported by Italy. Italy has strict requirements for stainless steel kitchen utensils, mainly including:

(1) The list of stainless steel grades allowed to be used is specified (remind: SU 201 cannot be used).

(2) The migration limit is specified: the overall migration limit is 8mg/dm2, and the migration of chromium, nickel and manganese cannot exceed 0.1mg/kg respectively.

(3) The migration test conditions are specified:

Long-term exposure at room temperature: 3% acetic acid, 40 ℃ for 10 days;

Articles used repeatedly at high temperature or room temperature for a short time: 3% acetic acid, 100 ℃ for 30 minutes;

Tableware and knives used repeatedly at high temperature or room temperature for a short time: 3% acetic acid, 70 ℃ for 30 minutes;

Repeated short-term use at high temperature or room temperature, and only contact with water: distilled water, 100 ℃ for 30 minutes