Researchers in Canada have published a warning in Science about the leaching of bioactive contaminants from disposable laboratory plastic ware such as test tubes, pipette tips and culture plates. They demonstrated that some lubricating, or slip, agents (“exemplified by oleamide”) and cationic biocides (DiHEMDA) used in manufacturing the plastics “leach from laboratory plasticware into a standard aqueous buffer, dimethyl sulfoxide, and methanol and can have profound effects on proteins and thus on results from biossays of protein function.” These agents are apparently used in products from yogurt containers to clothing.

Biochemistry Professor Andrew Holt, who was apparently studying how an enzyme that plays a role in Parkinson’s disease is affected by different compounds, found widely and inexplicably varying results that were ultimately traced to the polypropylene tubes used to prepare the solutions. His team reportedly found a clear correlation between the particular test tubes used and their unusual results. According to a news source, Holt speculated that the same substances are also likely leaching out of food and beverage containers and, while he doubts
they pose a health risk, he was unaware of any experiments that prove it. He said that toxicology studies are needed to determine if human exposures should be of concern. A senior scientist with the U.S.-based advocacy organization, Environmental Working Group, was quoted as
saying “We simply don’t want these chemicals getting into our bodies.”

Scientists already studying the bisphenol A in plastics have apparently indicated that this research points to problems for researchers and scientific supply companies. Holt and his team have instituted measures to pre-wash their equipment, which evidently involves “two hours of washing prior to a three-hour experiment.” While the data are reportedly cleaner, the number of experiments that can be run in a day has been reduced by half. See Montreal Gazette, November 6, 2008; Globe and Mail, November 7, 2008.

 

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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