Chloroform is a heavy, colorless liquid that is non-flammable and usually has an anesthetic effect. Chloroform, which evaporates easily, dissolves oils and is frequently used in chemical processes.

The Turkish Food Codex Regulation issued by the Ministry of Food, Agriculture and Livestock and amended several times reveals the minimum technical and hygiene criteria for food contact materials, pesticide and drug residues, food additives, aroma or food components having this characteristic, contaminants, packaging, labeling, sampling, analysis methods and transport and storage.

In the annex of the said regulation, Technical Specifications for Polyethylene Phthalate Polymers (Annex 32), it is not inconvenient that the polyethylene phthalate polymers come into contact with foodstuffs if they are used in accordance with their intended use and the conditions specified. Accordingly, the extractability conditions and limits of polyethylene phthalate polymers depend on the type of foodstuff and the conditions of use:

• When 2 is maintained at 1200 with distilled water, the 1 cm2 of the food contacting surface should not give more than 0.2 mg soluble chloroform.
• When 2 with N-heptane is maintained at 650 hours, the 1 cm2 of the food contacting surface should not give more than 0.2 mg soluble chloroform.
• When 50 with 24 percent ethanol solution is kept at 490 for hours, the 1 cm2 of the food contacting surface should not give more than 0.2 soluble substance in chloroform.

Packaging analysis in advanced laboratories, studies are carried out to determine the amount of extractive residue soluble in chloroform separately for each simulant. During these studies, standards published by domestic and foreign organizations are based.