Vinyl chloride is an organic compound. Gaseous at room temperature and condensable. It has a sharp smell. Although vinyl chloride is a toxic substance, it is widely used in industry. For example, polyvinyl chloride, commonly known as PVC, is a plastic variant with a wide range of uses. The aspect that concerns the food sector is its use for this purpose.

Together with the Ministry of Food, Agriculture and Rural Affairs and the Ministry of Health, the Turkish Food Codex Communiqué on Substances and Materials Containing Vinyl Chloride Monomer in Contact with Foodstuffs (Communiqué no: 2002 / 5) has been published. This Communiqué, published in 2002, sets out the principles to detect the presence of vinyl chloride monomers and the possible contamination of foodstuffs and materials that are in contact with food, prepared using vinyl chloride. Thus, the present disclosure includes all materials and materials which are in contact with food prepared with vinyl chloride polymers or copolymers.

The basic rules in this Communiqué are as follows:

• The amount of vinyl chloride monomer contained in the substance and materials must be at most 1 mg / kg in the final product.
• Any vinyl chloride determined by the methods that meet the criteria given in the annex of the Communiqué should not be transferred from food contact materials and materials.

Determination of vinyl chloride is carried out by authorized laboratories within the scope of chemical food analysis. In these studies, the headspace method is used to determine the level of vinyl chloride present in the materials and materials and the level of vinyl chloride passing through the materials and materials, and the tests are carried out by gas chromatography. Essentially, the amount of vinyl chloride from materials and materials to food products is determined in the food product.

During these studies, the standards issued by national and international organizations are complied with.