Thermal degradation products from PVC film in food-wrapping operations

Thermal degradation products of polyvinyl chloride (PVC) food-wrap films were studied under simulated supermarket conditons 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 micrograms per cut), plasticizer (1-50 micrograms per cut), benzene and toluene (each < 5-20 ng per cut), acrolein (25-150 ng per cut), and carbon monoxide (2-4 micrograms 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 micrograms per cut) using the cool rod.