Hygiene aspects of packaging in the food industry

Dallyn, H.; Shorten, D.

doi:10.1016/0265-3036(88)90025-5

Cited by 15 publications

(10 citation statements)

References 1 publication

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Section: Discussionmentioning

confidence: 99%

“…36 An equally important function of packaging is to protect the product from physical, chemical, or biological damage. 36 When packaging fails to perform its protective function, the result may be an unsafe product, especially when there is a loss of integrity resulting in contamination by undesirable organisms. 15 In recent years, the number and type of packaging properties and materials have been expanded to accommodate environmental disposability as well as package performance beyond the inherent characteristics of the packaging material.…”

Section: Discussionmentioning

confidence: 99%

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Microbial Control by Packaging: A Review

Cutter

2002

Critical Reviews in Food Science and Nutrition

156

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Since early man first used a variety of natural containers to store and eat foods, significant developments in food packaging materials have provided the means to suppress microbial growth as well as protect foods from external microbial contamination. Throughout this progression, packaging materials have been developed specifically to prevent the deterioration of foods resulting from exposure to air, moisture, or pH changes associated with the food or the surrounding atmosphere. Both flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer the necessary barrier, inactivation, and containment properties required for successful food packaging. Examples of flexible packaging used to inactivate microorganisms associated with foods include controlled atmosphere, vacuum, modified atmosphere, active, and edible packaging. Additionally, the combination of rigid packaging materials made from metal, glass, or plastic with heat provides the most effective and widely used method for inactivating microorganisms. As with all food products, it is necessary to integrate a HACCP-based program to assure quality throughout the packaging operation. In addition to packaging improvements, other novel technologies include the development of detectors for oxygen levels, bacterial toxins, and microbial growth, or the integration of time-temperature indicators for detection of improper handling or storage.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Microbial Control by Packaging: A Review

Cutter

2002

Critical Reviews in Food Science and Nutrition

156

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“…The main purpose of food packaging is to maintain the quality and safety of food during distribution and storage. In recent years, there have been increasing concerns about food quality and safety, which have motivated the development of active packaging (Dallyn and Shorten 1988). Active packaging is an innovative type of packaging that prevents or slows deterioration in food quality (Buonocore and others 2003).…”

Section: Introductionmentioning

confidence: 99%

Development of Antioxidant Packaging Material by Applying Corn‐Zein to LLDPE Film in Combination with Phenolic Compounds

Park¹,

Kim²,

Kim³

et al. 2012

Journal of Food Science

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“…The purpose of food packaging is to preserve the quality and safety of the food (Dallyn and Shorten 1998). The concern about packaging waste has led the world to establish a directive on packaging and packaging waste to reduce the impact of packaging waste on the environment.…”

Section: Introductionmentioning

confidence: 99%

Effect of Whey Protein Edible Film Packaging on the Quality and Moisture Uptake of Dried Peanuts

Javanmard¹

2008

J Food Process Engineering

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Whey protein, a by‐product of cheese manufacture, can be used to make edible films and coatings that are oxygen, aroma, oil and/or moisture barriers. Dried peanut kernels were packed into whey protein concentrate (WPC)–olive oil composite films and stored at 25C for 4 weeks. Peroxide value (PV), moisture uptake and sensory attributes of control (unpacked) and packed samples were evaluated for 28 days. Maximum moisture uptake was found (5.40 ± 0.14%) in unpacked (control) peanut kernels, but packaging peanuts in WPC–olive oil films led to minimum moisture uptake. Dried peanut packed with WPC films with glycerol : protein ratios (w/w) of 0.7 received better crunchiness and overall acceptability than the control and other treated samples in other film compositions. WPC–oil bags reduced the PV in treated dried peanut kernels. WPC–lipid composite films can delay the development of rancidity of dried peanuts at intermediate (50%) relative humidities. Incorporation of oil in WPC films had no significant effect (P > 0.05) on the PV of packed peanuts. Weight losses of unpackaged peanuts at a higher level (10.15% w/w) were significantly bigger than peanuts packaged at a lower level (1.05% w/w). These results suggest that a whey protein‐based film is a viable alternative packaging process for peanuts and could improve the shelf life and some sensory properties of nuts. PRACTICAL APPLICATIONS Whey protein, a by‐product of cheese manufacture, can be used to make edible films and coatings that are oxygen, aroma, oil and/or moisture barriers. The mechanical properties of whey protein films can provide durability when used as coatings on food products, films separating layers of heterogeneous foods or pouches for food ingredients. To the degree the edible films and coatings protect foods, the amount of packaging can be reduced and recyclability of the packaging waste can be improved.

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Hygiene aspects of packaging in the food industry

Cited by 15 publications

References 1 publication

Microbial Control by Packaging: A Review

Microbial Control by Packaging: A Review

Development of Antioxidant Packaging Material by Applying Corn‐Zein to LLDPE Film in Combination with Phenolic Compounds

Effect of Whey Protein Edible Film Packaging on the Quality and Moisture Uptake of Dried Peanuts

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