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Food Safety Reduced Oxygen Packaging- Including Vacuum Packaging
Food Safety Reduced Oxygen Packaging- including Vacuum packaging UVM Extension Fact Sheet- June 2013 Many food processors are interested in using vacuum packaging and other types of Reduced Oxygen Packaging (ROP). However, it is also important to know the food safety concerns and regulations associated with this packaging option. Benefits of ROP - Removal of oxygen prevents growth of aerobic spoilage organisms responsible for off-odors and texture changes. - Reduces oxidation of foods, retards rancidity and color deterioration. - Increases quality and shelf-life of refrigerated foods, which increases marketing appeal. Types of Reduced Oxygen Packaging include: a) Vacuum packaging: air is removed from a package of food and the package is hermetically sealed, so that a vacuum remains inside the package, such as sous vide. b) Modified atmosphere packaging: the atmosphere of the package is modified so that its composition is different from outside air (21% oxygen), but the atmosphere may change over time due to permeability of the packaging material or respiration of the food. Note that this method is generally considered safer than vacuum packaging as it generally maintains enough oxygen to control the growth of Clostridium botulinum. c) Controlled atmosphere packaging: the atmosphere of a food package is modified so that while the package is sealed, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, non-respiring food, and impermeable packaging material. What are the food safety concerns with vacuum packaging? A dangerous bacterium called Clostridium botulinum, which is not detectable by sight or smell, can grow in the absence of oxygen such as in vacuum packaged or canned foods. -
Radiation Processing for Safe, Shelf-Stable and Ready-To-Eat Food
IAEA-TECDOC-1337 Radiation processing for safe, shelf-stable and ready-to-eat food Proceedings of a final Research Co-ordination Meeting held in Montreal, Canada, 10–14 july 2000 January 2003 The originating Section of this publication in the IAEA was: Food and Environmental Protection Section International Atomic Energy Agency Wagramer Strasse 5 P.O. Box 100 A-1400 Vienna, Austria RADIATION PROCESSING FOR SAFE, SHELF-STABLE AND READY-TO-EAT FOOD IAEA, VIENNA, 2003 IAEA-TECDOC-1337 ISBN 92–0–100703–5 ISSN 1011–4289 © IAEA, 2003 Printed by the IAEA in Austria January 2003 FOREWORD The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. -
Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities
Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities James Mattheis1 and John K. Fellman2 ADDITIONAL INDEX WORDS. anaerobiosis, volatiles, ethanol, acetaldehyde, esters SUMMARY. The commercial use of modified atmosphere packaging (MAP) technology provides a means to slow the processes of ripening and senescence during storage, transport, and marketing of many fresh fruit and vegetables. The benefits of MAP and controlled atmosphere (CA) technologies for extending postharvest life of many fruit and vegetables have been recognized for many years. Although both technologies have been and continue to be exten- sively researched, more examples of the impacts of CA on produce quality are available in the literature and many of these reports were used in development of this review. Storage using MAP, similar to the use of CA storage, impacts most aspects of produce quality although the extent to which each quality attribute responds to CA or modified atmosphere (MA) condi- tions varies among commodities. Impacts of MAP and CA on flavor and aroma are dependent on the composition of the storage atmosphere, avoidance of anaerobic conditions, storage duration, and the use of fresh-cut technologies before storage. number of factors modify the impact of MAP on produce quality. Package gas composition determines the effectiveness of any packaging system. Reduced O and elevated CO con- A 2 2 centrations must be sufficiently stringent to slow metabolism and provide shelf-life extension while also being within the tolerance range of the stored commodity to avoid induction of anaerobic stress. Tem- perature management is critical as gas composition within packages changes with temperature (see Kader et al., 1989). -
Trends in the Foodservice Industry : Convenience Foods John R
Florida International University FIU Digital Commons FIU Electronic Theses and Dissertations University Graduate School 6-1979 Trends in the foodservice industry : convenience foods John R. Adams Florida International University DOI: 10.25148/etd.FI13101526 Follow this and additional works at: https://digitalcommons.fiu.edu/etd Part of the Hospitality Administration and Management Commons Recommended Citation Adams, John R., "Trends in the foodservice industry : convenience foods" (1979). FIU Electronic Theses and Dissertations. 1104. https://digitalcommons.fiu.edu/etd/1104 This work is brought to you for free and open access by the University Graduate School at FIU Digital Commons. It has been accepted for inclusion in FIU Electronic Theses and Dissertations by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. TRENDS IN THE FOODSERVICE INDUSTRY CONVENIENCE FOODS AN INDUSTRY PROJECT Presented to the Faculty of the Hotel School of Florida International University for the degree of Masters of Science in Hotel and Food Service Management by John R. Adams Jr. June, 1979 TABLE OF CONTENTS Page I. EVOLUTION OF CONVENIENCE FOODS . 1 II. DEVELOPMENT OF CONVENIENCE FOODS . 12 Product Development . 12 Making of a Menu . 16 Savings With Convenience Foods . 17 Kitchen Workers: New Types of Individuals. 18 Changes in Equipment . 19 Successful Planning for Convenience Foods Use. 20 Outling a Study Plan . 22 Sum Up . 24 III. INTRODUCTION OF A PRE-PREPARED FROZEN FOOD PROGRAM . 26 IV. GUIDELINES FOR SELECTING FOODS . 38 V. MAINTAINING AND PRESERVING CONVENIENCE FOODS . 40 Additives . 40 Starches . 43 Packaging . 44 Vacuum Packing . 45 Freezing . 46 Reconstitution . .. ..... 51 Microwave Oven Techniques . -
IJMPERD) ISSN (P): 2249-6890; ISSN (E): 2249-8001 Vol
International Journal of Mechanical and Production Engineering Research and Development (IJMPERD) ISSN (P): 2249-6890; ISSN (E): 2249-8001 Vol. 7, Issue 3, Jun 2017, 43-50 © TJPRC Pvt. Ltd. A STUDY ON THE EMERGING PACKAGING TECHNOLOGIES–ON THE BASIS OF THE PACKING TECHNIQUE’S CURRENT SITUATION AND SMART PACKAGING DEVELOPMENT SUNG MIN KIM 1, INSOO KIM 2, HEEDON JANG 3, MOONBONG KO 4 & SEUNGCHEON KIM 5 1Hansung University, Department of Smart Convergence Consulting, Seoul, Korea 2Yonsei University, Department of Packaging, Wonju Kangwon-do, Korea 3,4 Hansung University, Department of Smart Convergence Consulting, Seoul, Korea 5Hansung University, Department of Applied IT Engineering. Seoul, Korea ABSTRACT Background/Objectives Nowadays, a protective packaging such as active packaging, various packaging techniques beyond simple packaging are emerging. Ultimately the smart packaging technique has be emerged based on new packaging techniques. Methods/Statistical Analysis Article Original The purpose of this study is to look into the history of past packaging and the present packaging techniques. And this study is going to suggest the future development method of the smart packaging based on the research of the past and present packaging techniques. Findings The most basic function of packaging is to protect a product. In case of smart packaging, there’s a one more meaning that is indicating. In other words, smart packaging is a product protection by indicating status of food or something in packaging material. Some packaging methods have been often seen around us. Smart packaging is surely best available technology but it causes rise in packaging cost. Also, some electronic tag and RFID have problems such as regulations especially between countries and personal privacy. -
Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products Over Extended Shelf-Life Periods
foods Article Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods Luzia M. Hawthorne 1, Anel Beganovi´c 2, Matthias Schwarz 3, Aeneas W. Noordanus 4, Markus Prem 5, Lothar Zapf 6, Stefan Scheibel 3, Gerhard Margreiter 4 , Christian W. Huck 2 and Katrin Bach 1,* 1 Department of Food Technology and Nutrition, Management Center Innsbruck, Universitaetsstrasse 15, 6020 Innsbruck, Tyrol, Austria; [email protected] 2 Institute for Analytical Chemistry and Radiochemistry, Leopold Franzens University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Tyrol, Austria; [email protected] (A.B.); [email protected] (C.W.H.) 3 MULTIVAC Sepp Haggenmüller SE & Co. KG, Bahnhofstrasse 4, 87787 Wolfertschwenden, Bayern, Germany; [email protected] (M.S.); [email protected] (S.S.) 4 NATURABIOMAT GmbH, Oberer Feldweg 64, 6130 Schwaz, Tyrol, Austria; [email protected] (A.W.N.); [email protected] (G.M.) 5 Department for Food and Packaging Technology, Kempten University of Applied Sciences, Bahnhofstrasse 61, 87435 Kempten, Bayern, Germany; [email protected] 6 ZLV-Zentrum für Lebensmittel- und Verpackungstechnologie e.V., Ignaz-Kiechle-Strasse 20-22, 87437 Kempten, Bayern, Germany; [email protected] * Correspondence: [email protected]; Tel.: +43-5122-070-3811; Fax: +43-5122-070-3899 Received: 10 November 2020; Accepted: 29 November 2020; Published: 4 December 2020 Abstract: The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. -
Development and Characterization of Equilibrium Modified Atmosphere Bio-Based Packaging Systems for Blueberries (Vaccinium Corymbosum L., Bluecrop)
DEVELOPMENT AND CHARACTERIZATION OF EQUILIBRIUM MODIFIED ATMOSPHERE BIO-BASED PACKAGING SYSTEMS FOR BLUEBERRIES (VACCINIUM CORYMBOSUM L., BLUECROP) By Hayati Samsudin A THESIS Submitted to Michigan State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Packaging 2010 ABSTRACT DEVELOPMENT AND CHARACTERIZATION OF EQUILIBRIUM MODIFIED ATMOSPHERE BIO-BASED PACKAGING SYSTEMS FOR BLUEBERRIES (VACCINIUM CORYMBOSUM L., BLUECROP) By Hayati Samsudin Equilibrium Modified Atmosphere Packaging (EMAP) is an effective technology for delaying senescence and prolonging the shelf life of fresh produce. An EMA that meets the fresh produce requirements can be achieved by using microperforated materials. So far, EMAP technology has been used only with petroleum-based materials. The goals of this research were: 1) to develop the first bio-based (poly(lactic acid), PLA) microperforated packaging systems for blueberries (Vaccinium corymbosum L., Bluecrop), 2) to assess the effect of the number of microperforations (0, 3, and 15 perforations) and temperatures (3, 10, and 23°C) on the physico-chemical, microbiological, and sensorial properties of blueberries, and 3) to characterize barrier properties of the packaging systems. Petroleum-based (poly(ethylene terephthalate), PET) microperforated packaging systems were used as controls. Blueberry weight loss was found to be material dependent regardless of number of perforations. Non-perforated PLA and PET packages showed the highest CO2 and the lowest O2 levels, and therefore, exhibited less fungal growth but a development of fermentative metabolites at all temperatures. The results of headspace analysis and weight loss were supported by the permeation rate of O2, and water vapor permeance, respectively. Based on the outcomes of this research, PLA and PET packages with 3 perforations have demonstrated potential for maintaining the quality and prolonging the shelf life of blueberries for 19 days at 3°C. -
STANDARD 3.2.2 Food Safety Practices and General Requirements
STANDARD 3.2.2 FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS 14 STANDARD 3.2.2 FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA STANDARD 3.2.2 FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS Division 1 — Interpretation and application 1 Interpretation This clause includes definitions applicable to this standard only. Definitions that apply to more than one of the standards are specified within Standard 3.1.1. Standards 1.1.1 and 1.1.2 also provide definitions of terms used throughout the Code. 1 In this Standard, unless the contrary intention appears — STANDARD 3.2.2 STANDARD carrier of a foodborne disease does not include a person who is a carrier of 1 Staphylococcus aureus. The definition has been included to clarify that persons (including food handlers) who carry the foodborne pathogen Staphylococcus aureus are not considered to be carriers of a foodborne disease. This is because many healthy persons carry S. aureus as part of the normal microflora of the nose, throat, or skin (Stewart 2003). A ‘carrier of a foodborne disease’ is referred to in subclauses 14(1), 16(1) and 16(3). condition means an infected skin lesion or discharges from the ear, nose or eye. A food handler who has any discharge from the ear, nose or eye due to an infection (for example colds, flu and eye sties) or an allergy is considered to be suffering from a condition. Examples of an infected skin lesion include an infected skin sore, boil, acne, cut or abrasion. A person who is suffering from a condition may pose an additional risk of contaminating food with foodborne pathogens such as Staphylococcus aureus. -
Innovative Packaging Technologies to Enhance the Safety and the Quality of Fresh Raspberry
INNOVATIVE PACKAGING TECHNOLOGIES TO ENHANCE THE SAFETY AND THE QUALITY OF FRESH RASPBERRY Jeanne S. Peters1, Ariane Vasilatis1, Thomas J. Gianfagna1 and Kit Yam2 Plant Biology Department, Rutgers University, New Brunswick, NJ 08901; 2Food Science Department, Rutgers University, New Brunswick, NJ 08901 Abstract The goal of this project is to develop innovative packaging systems for fresh raspberry and other Results fruit to enhance quality and safety, and to extend Raspberries held in shelf-life for the small grower. We are developing a clamshells fitted with these science-based approach to extend the shelf life of fresh sachets and then sealed with raspberry, and other small fruit using packaging as a MAP lost less weight and delivery system to minimize microbial contamination had less disease as seen in through the controlled release of thyme oil, and to Fig 2. and Table 1 and Table extend shelf life using modified atmosphere 2 packages(MAP). Introduction A The major postharvest pathogen of raspberry is Botrytis cinerea, the causal agent of gray mold disease. Essential oils (EO) from common herbs such as thyme and oregano have been known for centuries to have anti-microbial activity. We incorporated the EO’s into controlled release packaging (CRP) that releases the active compounds at differentiable rates suitable for short-term inhibition of microorganisms in fresh fruits. For our delivery system, we encapsulated the EO’s into cyclodextrin (CD), which stabilizes them, and then we wrap these capsules into a TyvekTM sachet, which can be placed inside the packaging (Fig. 1). CRP can prolong shelf life without overloading the fruit with additives and can continually B replenish the active compounds from the packaging to maintain Fig. -
KG CFA Leeds University Lecture 3/12/12
Quality Assurance of Chilled Foods Kaarin Goodburn MBE CSci MSc BSc (Hons) FIFST Chilled Food Association www.chilledfood.org University of Leeds 3 December 2012 Summary • What is Quality and Quality Assurance (QA)? • Design and Planning for QA of Chilled Foods • How is QA Implemented and Maintained? • Brief Overview of Regulations and Other Requirements • What are Chilled Foods? • The European Market for Chilled Foods • Why has the UK been Successful in the Production of Chilled Foods? • Industry Guidelines for Chilled Foods relating to QA • Key microbial hazards in relation to Chilled Foods • Thermal processing • Predictive modelling • Physical / Chemical Issues relating to Chilled Food Production • Auditing QA Systems for Chilled Food Production • QA on line Chilled Foods Quick Facts • Made in the UK • >95% (>99%?) retailer own label in the UK • Multicomponent, prepared • Hygiene/safety critical – Unpreserved apart from chilling – HACCP, traceability • Short shelf life – Just In Time (JIT) systems – Made on day of despatch to retailer • Seasonal raw materials • Year-round supply/production – Pan-global sources – Specified suppliers meeting UK standards – built-in traceability What is Quality? • All the features and characteristics of a product (or a service) that bears on its ability to satisfy stated or implied needs - Fitness for purpose - Safety - Customer satisfaction • Related closely to shelf life: – The period during which the product maintains its micro safety and sensory qualities at a specific storage temperature Why Assure Quality? • Essential in all Sectors of the Food Industry - Consumer Perceived Quality - Safety (Microbiological, Chemical, Physical) - Legality • Codes of Practice / Good Manufacturing Practice Guidelines – E.g. CFA, IFST • Control Systems and Recognised Standards - BRC, IFS, ISO, BSI, SALSA What is Quality Assurance? • A series of planned actions required to provide the customer with a product they expect • Proactive process - attempts to prevent errors ( i.e. -
10 Modified Atmosphere Packaging
10 Modified Atmosphere Packaging Michael Mullan and Derek McDowell SECTION A: MAP GASES, PACKAGING MATERIALS AND EQUIPMENT 10.A1 INTRODUCTION The normal gaseous composition of air is nitrogen (N2) 78.08% (volume per volume will be used throughout this chapter), oxygen (O2) 20.96% and carbon dioxide (CO2) 0.03%, together with variable concentrations of water vapour and traces of inert or noble gases. Many foods spoil rapidly in air due to moisture loss or uptake, reaction with oxygen and the growth of aerobic micro-organisms, i.e. bacteria and moulds. Microbial growth results in changes in texture, colour, flavour and nutritional value of the food. These changes can render food unpalatable and potentially unsafe for human consumption. Storage of foods in a modified gaseous atmosphere can maintain quality and extend product shelf life, by slowing chemical and biochemical deteriorative reactions and by slowing (or in some instances preventing) the growth of spoilage organisms. Modified atmosphere packaging (MAP) is defined as ‘the packaging of a perishable product in an atmosphere that has been modified so that its composition is other than that of air’ (Hintlian & Hotchkiss, 1986). Whereas controlled atmosphere storage (CAS) involves maintaining a fixed concentration of gases surrounding the product by careful monitoring and addition of gases; the gaseous composition of fresh MAP foods is constantly changing due to chemical reactions and microbial activity. Gas exchange between the pack head space and the external environment may also occur as a result of permeation across the package material. Packing foods in a modified atmosphere can offer extended shelf life and improved product presentation in a convenient container, making the product more attractive to the retail customer. -
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services submitted March 29, 2001 IFT/FDA Contract No. 223-98-2333 Task Order 2 Processing Parameters Needed to Control Pathogens in Cold-smoked Fish Table of Contents Preface ........................................................................ S-1058 7. Conclusions ....................................................................... S-1079 8. Research needs ................................................................. S-1079 Science Advisory Board .......................................... S-1058 References ............................................................................. S-1080 Scientific and Technical Panel ............................... S-1058 Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E Reviewers .................................................................. S-1058 Scope ...................................................................................... S-1082 1. Introduction ....................................................................... S-1082 Additional Acknowledgments ............................... S-1058 2. Prevalence in water, raw fish, and smoked fish .............. S-1083 3. Growth in refrigerated smoked fish ................................. S-1083 Background ...............................................................S-1059 4. Effect of processing