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[greenyes] Use of retortable pouches

Have any of you encountered study on short or long term effect of using
retortable pouches? Food are cooked for 20 to 30 minutes at 120C inside
laminated pouches under 2 bars pressure. In contact with food is the seal
layer which is usually CPP or PP-PE copolymer. This is usually laminated to
Foil, nylon and PET using polyurethane based adhesive. I am concerned with
the migration of aromatic compounds present in those plastics and
adhesives, especially after retort cooking.
Pleasse react.








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