AN OVERVIEW OF NON-PLASTIC MATERIAL THAT COMES IN TO THE DIRECT CONTACT WITH FOOD STAFF AND INTENDED FOR WOOD SPECIES IN GENERAL

Purpose of the research
There is a wide range of discussions between manufacturers of wooden ice cream sticks and ice cream factories, which kind of wood-based sticks are better, safer, better investigated and most suitable for the direct contact with food staff. Basically there are two types of competing wood, it’s birch and beech, but in this study we want to point out that this treatment is completely unjustified and controversial.

We are trying to show, that a large proportion species of wood are suitable for direct contact with food and this is highly depends on the continent and the region where their population is greatest. Some kind of manufacturers try prove, that their wood is most suitable for the production of ice cream sticks, while ignoring the type of other wood, but such a statement is unfair and scientifically unsubstantiated. A lot of wood species have been used in the food industry since ancient times, each wood is in its own right, and certain microbiological and chemical tests in accredited laboratories can be marketed as safe. The study was complicated by the fact that, in general, all types of wood do not have any specific EU regulations and knowing about the potential migration of materials, which are allowed and / or prohibited.
So, in this study under systematized information, we will try to look at the general situation for wood on these days.

Existing EU and national legislation
The Regulation (EC) No 1935/2004 (EC 2004) is the framework EU legislation that covers all food contact materials and articles. It defines food contact materials and articles and sets basic requirements:

• Food contact materials shall not endanger human health;
• Shall not bring about an unacceptable change in the composition of the food;
• Shall not bring about deterioration in the organoleptic characteristics thereof.
  The Annex of the Regulation sets out a list of materials for which specific measures may be adopted at EU level.
  All food contact materials have to be manufactured in accordance with good manufacturing practice as set out in Commission Regulation (EC) No 2023/2006 (EC 2006). In fact for the majority of food contact materials (FCMs) including many species of wood, listed in Annex I of the Regulation 1935/2004, no specific EU measures are in place. Wood material is only covered by the general provisions of the framework Regulation which apply to all FCM. Member States have the possibility to keep existing legislation and adopt new national legislations on FCMs for which specific EU measures are not in place. An overview of existing national measures can be found on DG SANCO website: https://ec.europa.eu/food/safety/chemical_safety/food_contact_materials_en Some Member States have Regulations with positive lists which are legally binding; others publish recommendations which include substances evaluated by national risk assessment authorities. In many cases Member States only refer to or use regulation of other Member States. Therefore it is important to know in case of crisis, if a risk assessment in accordance with
  internationally recognized standards was performed, which body actually performed the risk assessment and which authority is in possession of the toxicological and exposure data.

National provision and other guidance
1. Wood is regulated in France with a positive list of species completed by a recommendation of 2006 with other species: http://www.contactalimentaire.com/index.php?id=382&L=1 2. Wood also is regulated in Netherlands by means of positive list: https://www.nvgp.nl/wet-en-regelgeving/europees/voedselveiligheid/ 3. For products from wood, there are some general safe criteria in Slovakia. A wide range of wood species and the most commonly used are from continental origin: poplar, pine, spruce, beech, ash, oak, etc. French law has a regulation in 1945, updated in 1980, which includes a list of timber species which are suitable for food contact. Most is hardwood (no conifers), except pine, which was also included as it is used extensively without problems. The following woods are accepted for contact with all food types:  Birch  Fir  Douglas Fir  Acacia  Poplar  Alder  Aspen  Hornbeam  Chestnut  Ash  Olive trees  Maritime Pine  Scots Pine  Sycamore  Oak Solid foods are restricted to poplar, beech, walnut and elm. There is lack of references to the authorization of resinous and tropical woods for contact with food, or withstanding the well-established use of properly cured softwood without health problems. In the Nordic countries, pine and spruce are traditionally used for fish, meat and dairy products; while Denmark produces most of ice cream, lollipop or other food sticks that we use. In the United States, wooden and kitchen utensils are manufactured with coconut, cherry, mahogany, poplar, walnut, teak, maple, oak, mulberry, pear, elm, apple, yew and other woods. Meanwhile, cutting boards are produced using ash, balsa, basswood, beech, birch, walnut and maple.
Fir, willow, beech or birch with basswood and alder, in good condition, is considered adequate, even for fatty foods. With these woods, it is important to use dry material.