Evaluation and Reduction of Air Contaminants Produced by Thermal Cutting and Sealing of PVC Packaging Film

Abstract

Polyvinyl chloride film (PVC) is commonly used to package meats and other food products in retail establishments. Machines used for this purpose involve cutting PVC film by means of a hot wire and sealing wrapped package on an electrically heated pad. Because of certain isolated complaints, laboratory tests were conducted to evaluate the amount and type of decompositioni products to which an operator might be exposed. Test results showed that, even under artificially severe operating conditions, concentrations of hydrochloric acid or of total participates in the operator's breathing zone did not reach the threshold limit value for occupational exposure. Consistent with the objective of eliminating all unnecessary contamination it was considered desirable to reduce the exposure to the lowest practical level. It was found that, by controlling the temperature of the cutting wire, it is possibly to greatly reduce fume production. Data is provided relating fume production to operating temperature and specific recommendations are made for the reduction of the contaminants.