If materials made of copper and/or copper alloys are to be used for the processing, transport or storage of foodstuffs, the suitability of these materials for contact with the (specific) foodstuffs must be clarified with the supplier – as is also the case for other materials. Taking into account possible corrosion processes and/or the migration of metals, a classification is suitable for this purpose, according to which the areas of application of copper and copper alloys for specific foods and food compositions are defined. This should be done with the help of empirical values and the results of tests. If necessary, a case-by-case assessment should be carried out.
Like iron or zinc, copper is an essential trace element in plants and animals, is therefore a natural component of most foods and can therefore be detected in the food itself. Consequently, copper contents found in food analyses are not necessarily due to migration from the material used. Rather, it is important to estimate the respective concentration proportions (naturally occurring versus migration-related) and to ensure compliance with the migration limits.