Bisphenol A release from food and beverage containers – A review

Dietary exposure was introduced as the primary way Bisphenol A (BPA) enters the human body. Although significant efforts have been made to analyze BPA's presence in different foodstuffs, less attention has been given to introducing the conditions that facilitate BPA release. This review aimed to mention possible factors affecting BPA release into foods and beverages. According to the results, the critical factors in BPA release are temperature, manufacturing process, food and packaging type, pH, mineral elements, repeated use, irradiation, washing, contact time, and using detergents. It showed that using PC containers, high temperature and pH, storage under solar irradiation, alkaline detergents, water hardness, and repeated use could increase the BPA release from containers into foodstuff. During various conditions, hydrolysis of the carbonate linkage and d‐spacing will increase. Considering these parameters and limiting the use of PC containers, the potential risk of BPA exposure could be eliminated. Repeated use, washing, and rinsing methods with boiling water, type of detergents, alkaline condition, type of food and packaging, manufacturing process, and irradiation could be effective in BPA leaching. It is recommended to substitute the PC with safer packaging, avoid storage of bottled water under solar irradiation and outdoors, and using boiled water in baby bottles. The manufacturer should state the cleaning and sterilization methods and discarding condition of products on the label of bottles or packaging.