Bisphenol A and BPA Alternatives in Selected Canned Foods - April 1, 2020 to March 21, 2021

Targeted surveys are used by the CFIA to focus its surveillance activities on areas of highest health risk. The information gained from these surveys provides support for the allocation and prioritization of the Agency's activities to areas of greater concern. Originally started as a project under the Food Safety Action Plan (FSAP), targeted surveys have been embedded in our regular surveillance activities since 2013. Targeted surveys are a valuable tool for generating information on certain hazards in foods, identifying and characterizing new and emerging hazards, informing trend analysis, prompting and refining health risk assessments, highlighting potential contamination issues, as well as assessing and promoting compliance with Canadian regulations.

Food safety is a shared responsibility. We work with federal, provincial, territorial and municipal governments and provide regulatory oversight of the food industry to promote safe handling of foods throughout the food production chain. The food industry and retail sectors in Canada are responsible for the food they produce and sell, while individual consumers are responsible for the safe handling of the food they have in their possession.

The main objectives of this targeted survey were to generate baseline surveillance data on the prevalence of BPA, BADGE and its alternatives in foods on the Canadian retail market, and to compare the prevalence of these compounds in foods targeted in this survey with that of similar products in previous targeted surveys and in scientific literature. BPA is an industrial chemical used to make BADGE epoxy resins and clear hard plastic known as polycarbonate. It can be found in many items including tableware, storage containers, and food packaging. BADGE epoxy resins are also used as protective linings on the inside of metal containers and metal lids to prevent the corrosion of the metal and subsequent contamination of foods and beverages by dissolved metals. However, as a result of these liners, chemical components of food packaging like epoxy resins and polycarbonate come in contact with food. Residues of BPA can then migrate from the liners into the food, especially at elevated temperatures (such as in hot-fill or heat-processed canned foods) ^Footnote 1, ^Footnote 2, ^Footnote 3.

The negative health effects of BPA are well-documented. Exposure at high levels has been shown to be associated with infertility, breast cancer, prostate cancer ^Footnote 4, and some evidence suggests that it can also contribute towards heart problems, liver problems and diabetes ^Footnote 5. BPA is a known endocrine disrupting chemical (EDC) that can contribute to the development of various diseases such as reproductive dysfunction ^Footnote 9. It is also a nervous system disruptor that impacts hormone function ^Footnote 10. The International Agency for Research on Cancer (IARC) has found some evidence of BADGE's carcinogenic effects in animals, although there is not enough evidence to conclude that it is carcinogenic in humans ^Footnote 6. Current studies suggest that BADGE may also be an endocrine disruptor, but further evidence is needed for conclusive corroboration ^Footnote 11, ^Footnote 12. HC has stated that the health risk associated with BADGE is considered moderate based on available toxicological information ^Footnote 7.

Due to these adverse health effects, manufacturers have supported initiatives to reduce BPA exposure from food packaging applications, including development of alternative materials. In addition to BPA, this targeted survey tested for 2 BPA alternatives: BPF and BPS . These compounds are generally considered to be safer than BPA, although their toxicity is not well-known and some evidence suggests exposure to these compounds can have adverse health effects ^Footnote 8. Limited data is available on the extent of their usage by manufacturers, which is why the CFIA considered it important to include these compounds in this survey.

A variety of domestic and imported canned products including: fish, fruit, meat, pie filling, and vegetable products were sampled between April 1, 2020 and March 31, 2021. Samples of products were collected from local/regional retail locations located in 11 major cities across Canada. These cities encompassed 4 Canadian geographical areas:

• Atlantic (Halifax, Moncton)
• Quebec (Montreal, Quebec City)
• Ontario (Ottawa, Toronto) and
• West (Calgary, Saskatoon, Vancouver, Victoria, Winnipeg)

The number of samples collected from these cities was in proportion to the relative population of the respective areas. The shelf life, storage conditions, and the cost of the food on the open market were not considered in this survey.

Samples were analyzed by an ISO/IEC 17025 accredited food testing laboratory under contract with the Government of Canada. The results are based on the food products as sold and not necessarily as they would be consumed.

In the absence Maximum Limits (MLs) for BPA and BADGE, BPF and BPS, levels were assessed by HC on a case-by-case basis using the most current scientific data.

The number of samples surveyed that contained detected levels of BPA and analogues BADGE, BPF and BPS varied by product type. Of the 402 samples tested, 163 (41%) had detected levels of BPA, 17 (4%) had detected levels of BADGE, 2 (0.5%) had detected levels of BPF, and 7 samples (2 %) contained BPS. BADGE, BPF and BPS were detected in canned meat, fish and vegetable products but not in any of the 101 fruit and pie filling samples surveyed.

Of the 100 meat samples included in the survey, 42 contained BPA, 1 chicken sample of unknown origin contained BPF, and 5 imported corned beef samples contained BPS.

There were 101 canned fish samples tested, 39 of which had detected levels of BPA, 1 imported herring sample contained BPF, and 1 imported mackerel sample contained BPS.

The survey also analyzed 100 canned vegetables and vegetable products, 163 (41%) of which contained BPA, 1 (1%) imported vegetable product contained BADGE and 1 (1%) imported vegetable product contained BPS.

BPA was detected in 15 (29%) of the 52 canned fruit samples surveyed, as well as in 16 (33%) of the 49 pie filling samples tested. All of the canned fruit and pie filling samples that contained BPA were imported products. None of the canned fruit or pie filling samples tested contained BADGE, BPF or BPS.

Bisphenol A (BPA)

Table 2 below, illustrates the range of BPA concentrations detected in the survey samples by type. The BPA detection rate between canned meat, fish and vegetable product categories was comparable at 42%, 39%, and 51% respectively, as were the average levels at 43.5, 43.8 and 55.9 ppb. The highest level of BPA detected in canned meat was in an imported corned beef sample at 479 ppb, while the highest level detected in fish was in an imported sardine sample at 395 ppb, and the highest level detected in vegetables was 151 ppb in an imported vegetable product.

Canned fruit and pie filling contained lower average levels of 6.1 and 2.1 ppb respectively. Levels of BPA ranged from 1.4 to 21.4 ppb in canned fruit and 1.1 to 7.1 ppb in canned pie filling. All 31 canned fruit and pie filling samples that contained BPA were imported products.

Bisphenol A diglycidyl ether (BADGE)

Table 3 below, illustrates the range of BADGE concentrations detected in the survey samples by product type. Only 17 (4%) of the 402 canned products tested in this survey reported detected levels of BADGE, 11 of which were meat, 5 of which were fish, and 1 of which was a vegetable product. The majority (14) of the samples that contained BADGE were imported products.

The average concentration of BADGE detected across all commodities was 141 ppb, with the lowest and highest levels detected in fish, ranging from 3.6 ppb to 1580 ppb. The highest level of BADGE was detected in an imported sardine sample while the second highest was detected in an imported mackerel sample at 51 ppb. The concentration levels of BADGE detected in meat products, ranged from 6.5 ppb to 372 ppb, with the highest level detected in imported luncheon meat. The vegetable sample containing BADGE was an imported vegetable product.

Of the 17 samples that contained BADGE, 8 also contained BPA, all of which were imported canned meat and fish samples. Of the 101 canned fruit and pie filling samples analysed, none tested positive for BADGE.

BPF and BPS Analogues

Table 4 below, illustrates the range of BPF detected in the survey samples by product type. Of the 101 canned fish and 100 meat samples tested, 1 chicken product of unknown origin and 1 imported herring sample tested positive for BPF. No canned vegetable products, fruit or pie filling samples contained BPF. Only 2 (0.5%) of the 402 samples surveyed contained BPF.

Table 5 illustrates the range of BPS detected in the survey samples by product type. Of the total canned fish samples tested, 1 imported mackerel sample contained BPS. Of the total meat samples tested, 5 imported corned beef products tested positive for BPS as well as BPA. Of the total canned vegetable samples surveyed 1 imported product contained BPS. No canned fruit or pie filling samples contained BPS. Only 2% of the 402 samples surveyed contained BPS, none of which were domestic products.

Current survey data was compared with previous years and scientific publications, where BPA and its analogues were analyzed in similar commodities. All CFIA surveys and literature studies focused on chemical contaminants in foods available in Canadian markets only, including a study in canned fish published in the Journal of Food Protection ^Footnote 14 and HC's Total Diet Studies ^Footnote 15 food surveillance program. Overall, BPA levels detected were comparable to previous CFIA surveys and studies in literature as noted in Table 6 ^Footnote 14, ^Footnote 15.

The maximum level of BPA detected in canned fish/seafood products in 2017 was detected in an imported sardine sample at 1480ppb and varied significantly from the maximum level observed in 2020 in an imported sardine product at 395 ppb. However, the highest level detected in 2017 was significantly elevated compared with all other canned fish/seafood samples tested in that survey. Overall, average levels of BPA detected in canned fish products were consistent across studies and survey years. Rates of detection of BADGE in canned fish/seafood were also similar between surveys. In 2020, BADGE was detected in 5% of 101 canned fish samples and in 2017, 8% of 237 canned fish/seafood samples contained BADGE. In 2020, only 1 canned fish sample contained BPF and 1 contained BPS, while none contained either in 2017.

The maximum level of BPA detected in canned fruit in the current survey was 21.4 ppb in an imported lychee in syrup product, which diverged from the maximum level detected of 1460 ppb in the 2016 survey in an imported organic pineapple sample in juice. However, the highest level detected in 2016 was elevated compared with other canned fruit samples tested within that survey. The average levels of BPA were lower than comparable surveys over the years. BADGE, BPF and BPS were not detected in any canned fruit samples in the 2020 and 2016 surveys. 2012 and 2013 surveys did not include BPF or BPS analogue testing.

The maximum and average levels of BPA detected in canned meat products in the current survey were similar to those found in previous years, and BPA detection rates appeared to decline over the period studied. Similarly, detection rates of BPF across the variety of canned meat products sampled, decreased from 29% in 2017, to 1% in 2020. BPS was found in 5 imported corned beef samples in 2020 and 1 imported corned beef sample in 2017.

The maximum and average levels of BPA in canned pie filling in the current survey were 7.1ppb and 2.1 ppb respectively and declined from previous years. The highest detected level of BPA was 2240ppb in an imported pumpkin pie filling product that was observed to be elevated compared with all other canned pie filling samples tested in that survey. Overall, the average levels detected in canned pie filling were comparable with other commodities surveyed ranging from 2.1 ppb to 281 ppb. Neither BADGE, BPF, or BPS were detected in any canned pie filling samples in the current survey or the previous survey years of 2018 and 2016. Note that 2013 surveys did not include BPF or BPS analogue testing.

The average levels of BPA detected in canned vegetables and products were comparable across survey years as well as with other commodities. The highest maximum value was observed in 2016 at 751 ppb in an imported corn product followed by a corn sample at 565 ppb in 2013.

There are a wide range of factors that can affect BPA levels in foods. BPA research indicates that differences can be attributed to the specific type of product tested, sample size, or the composition of the internal polymeric can lining ^Footnote 16, ^Footnote 17. Processing temperature as well as the presence of sodium chloride, glucose, fats and vegetable oils have also been shown to influence the transfer of BPA from can linings into food ^Footnote 13, ^Footnote 18, ^Footnote 19. A research study in canned vegetables also shows that migration of BPA is affected by food type, product brand, pH, fat and water content ^Footnote 20. Therefore, some differences observed between maximum and average BPA levels between commodities and product types are expected, particularly due to the variation of sample numbers included in each study.

There are no regulations in Canada for BPA or BADGE levels in food. All levels of BPA and BADGE found in the products tested in this survey were evaluated by HC who determined that none of the samples would pose an unacceptable human health concern, therefore there were no recalls resulting from this survey.