[Detection of 3,4-benzopyrene in the paraffin of food containers].
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Benzo(a)pyrene↗
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Results for “Food Packaging”
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Comparative studies of global migration levels of recycled vs virgin polyethylene for packing and storage of milk.
The use of Low-density polyethylene (LDPE) is increased for packaging and storage of food, milk etc. Virgin polyethylene is safe due to non-toxic, inertness and insoluble in milk. It is a replacement of conventional bottle packing of milk. Detection of contamination of milk contact of LDPE film in which milk was packed is being done by global migration method. LDPE films developed by well known technique i.e. Blown film extrusion technique, containing different ratio of virgin-recycled polyethylene materials as well as additives such antioxidants, filler, colourant etc. The impact of above LDPE films on the quality of milk was studied by global migration testing. After analyzing the observed results, it is found that the values of global migration increase with increase in percentage of recycled granules and percentage and type of additives in the film.
Animals↗
Metal containers in the food packing industry.
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Food↗
[Influence of the ozonation on the elimination of arsenic from natural mineral water intended for bottling].
Mineral water--hydrogen carbonat-calcium naturally sparkling water--containing arsenic in concentration above 0.01 mg/dm3 was ozonated. There was experimentally determined the optimal ozonation parameters: ozone dose, a duration of the process and of the contact between ozone and water, concentration of dissolved ozon in water. There was, moreover, determined an exceeding of ozone residual permissible in the obligatory regulations for bottled mineral waters.
Arsenic↗
Hazard analysis and critical control point principles and application guidelines. Adopted August 14, 1997. National Advisory Committee on Microbiological Criteria for Foods.
The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised Appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points (CCPs).
Food Analysis↗
Migration studies to assess the safety in use of a new antioxidant active packaging.
Both specific and overall migration tests have been applied to new experimental food packaging-active plastic films with antioxidant properties, including in its composition a natural rosemary extract. Determination of volatile and semivolatile compounds migrating from plastic to the four established simulants showed that both specific and overall migration was very low. The results obtained gave values 20 times lower than the established limits in the worst case. So, from the point of view of health risk, the new active packaging can be considered as safe. Analytical procedure used provided the necessary information about the migration behavior, with good analytical characteristics and detection limits in the sub mug kg(-1) range. Besides, no significant difference was found between laboratory and factory-made samples, which is an important issue for industrial production, the next step in the development of the new antioxidant active film.
Antioxidants↗
Surface pasteurization of vacuum-sealed precooked ready-to-eat meat products.
Pathogens may contaminate ready-to-eat meat products after cooking but before packaging. Listeria monocytogenes is a formidable contaminant in the food processing environment and is relatively heat resistant compared with other non-spore-forming pathogens. As a consequence, this microorganism is commonly chosen for evaluation in postpackage pasteurization studies. The aim of this study was to review information on the thermal surface pasteurization of vacuum-sealed precooked ready-to-eat meat products, bearing in mind the conditions of commercial production lines, and to formulate a guideline for pasteurization intensity. Review of the literature revealed that fewer microorganisms were killed at the product surface than would be expected based on the results of volumetric thermal resistance studies. Mathematical modeling studies indicated that this low kill might be due to surface imperfections that shield bacteria from the heat. More information on contamination with L. monocytogenes (and other possible pathogens) in process lines and their potential migration into product surface irregularities is urgently required. Studies involving destructive sampling (surface shaving) methods and inoculation with pathogens, both at realistic and inflated levels, should be performed with various product types. Published reports suggest that postpackage pasteurization of fully cooked meat products (weighing up to 9 kg) by water submersion (96 degrees C) for about 10 min should achieve a 2- to 4-log destruction of L. monocytogenes on the product surface. If heating at this temperature and duration is not feasible for product quality or logistic reasons, the inherent bacteriological stability of the product should be increased so that the intensity of surface pasteurization can safely be reduced.
Animals↗
Effects of yam starch films on storability and quality of fresh strawberries (Fragaria ananassa).
Yam starch films, formulated with yam starch (4.00 g/100 g of solution) and glycerol (1.30 and 2.00 g/100 g of solution) in filmogenic solution, were employed as packaging to extend storage life of strawberries stored at 4 degrees C and 85% RH. The effects of yam starch films on fruits were compared to the effect of PVC (poly(vinyl chloride)) packaging. Starch and PVC films significantly reduced decay of the fruits compared to control. Compared to starch films, PVC presented the better behavior on weight and firmness retention of fruits, especially in the last 7 days of storage. Considering microbiological counts, the shelf life of control fruits was 14 days, and of all packaged samples, stored at same conditions, was 21 days. Two different formulations of yam starch film were tested and had different mechanical properties as a function of glycerol content (1.30 and 2.00 g/100 g of solution) but showed no difference when employed as strawberries packaging.
Dioscorea↗
Implications of new developments in food and milk processing; packaging, storing, and vending.
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Animals↗
Unapproved uses of approved drugs: the physician, the package insert, and the Food and Drug Administration: subject review. American Academy of Pediatrics Committee on Drugs.
Physicians who prescribe a new drug that has not been approved for a specific indication or a specific age group frequently find themselves in a quandary. Physicians who prescribe "old," time-honored drugs usually do not consult the package insert or search for US Food and Drug Administration (FDA) approval. This statement was written to clarify the legal and informational status of the package insert and the role of the FDA in approving or not approving drugs for specific indications or specific age groups. The unapproved use of approved drugs, or so-called "off-label" use, is extremely prevalent among physicians who care for children. It is important that such use of compounds be brought up to date with current FDA policies and to emphasize the responsibility of the prescribing physician in the use of these compounds.
Drug Approval↗
Influence of modified atmospheric storage, lactic acid, and NaCl on survival of sublethally heat-injured Listeria monocytogenes.
The effect of package atmosphere on survival of uninjured and sublethally heat-injured Listeria monocytogenes, inoculated onto tryptose phosphate agar containing 0.85% lactic acid and 2% NaCl (TPALAS) was investigated. Inoculated TPALAS plates were packaged in air, 100% N2 (N2), 30% CO2-70% N2 (CO2-N2), and vacuum and stored at 4 and 20 degrees C for up to 31 days. Recovery of L. monocytogenes from TPALAS was influenced by the injury status (i.e., injured and uninjured) of the inoculum, storage atmosphere (air, N2, CO2-N2, and vacuum), storage temperature (4 and 20 degrees C), and recovery media [tryptose phosphate agar (TPA) and modified Oxford agar (MOX)] (P <0.05). Overall, storage at 4 degrees C supported greater survival than storage at 20 degrees C (P< 0.05). Uninjured L. monocytogenes stored at 4 degrees C was recovered on TPA better than sublethally heat-injured L. monocytogenes stored at 40 degrees C (P < 0.05). Recovery of sublethally heat-injured L. monocytogenes stored at 4 degrees C followed the order N2 > CO2-N2 > air > vacuum (P < 0.05), whereas recovery of uninjured L. monocyrogenes stored at 4 degrees C followed the order N2 > CO2-N2 > vacuum > air (P < 0.05). Air and vacuum atmospheres supported greater survival of uninjured and heat-injured L. monocytogenes than N2 and CO2-N2 atmospheres at 20 degrees C (P < 0.05). Recovery of sublethally heat-injured L. monocytogenes stored at 20 degrees C followed the order vacuum > air> CO2-N2 = N2 (P <0.05), whereas recovery of uninjured L. monocytogenes stored at 20 degrees C followed the order vacuum > air> CO2-N2 > N2 (P<0.05). Uninjured L. monocytogenes stored under N2 at 4 degrees C was recovered best, whereas sublethally heat-injured L. monocytogenes stored under N2 at 20 degrees C was recovered poorest (P < 0.05). Factors such as package atmosphere and storage temperature, involved in the production, storage, and distribution of fermented foods must be thoroughly evaluated when determining strategies for control and detection of L. monocytogenes in such products.
Air↗
Off-flavour release from packaging materials and its prevention: a foods company's approach.
Off-flavours in packed food are causes for consumer complaints. Often, they are related to packaging materials. For food companies, this represents not only costs related to production, but also a possible loss of brand confidence and market share. The origin of packaging-related off-odours are many sided. Odours derive from the degradation of base packaging materials and their converting processes, including printing, coating and lamination as well as the interaction between food and packaging. Many substances and groups of substances have been identified so far. In spite of the fact that the quality of packaging materials is clearly defined in the specifications (e.g. limit for residual solvents, standardized odour and taste transfer tests), off-flavour cases still do occur. This paper sets out ways of avoiding such problems, even in factories and laboratories which are not so well equipped. Prevention at Nestlé is based on several pillars. For a number of years, a sensory panel at the central laboratory has been specialized in and trained on packaging off-favours. The panel can describe and identify odours and their origin. To confirm the results by instrumental analysis, various extraction and separation techniques are available, including distillation/extraction techniques and direct thermal desorption followed by gas chromatography coupled with mass spectroscopy and an olfactory sniffing port. However, this knowledge must also be present in the operational plants where the problem usually originates. To manage this knowledge transfer, two tools were introduced to build up sensory panels that can evaluate packaging material. First, an aroma library kit was developed that contained odours that are often involved in off-odour cases. For each odour, a typical descriptor and the chemical composition are given. Beside that, information is added about the occurrence. Second, a glossary, which contains descriptors for packaging-related off-odours, was published. This small booklet helps to unify the odour descriptions, especially thanks to its translation into three important languages. This paper describes the tools mentioned above, as well as examples and limitations for their application.
Food Contamination↗
Use of component analyses to identify active variables in treatment packages for children with feeding disorders.
We evaluated the separate components in treatment packages for food refusal of 4 young children. First, treatment packages were implemented until food acceptance improved. Next, a component analysis was conducted within a multielement or reversal design to identify the active components that facilitated food acceptance. The results indicated that escape extinction was always identified as an active variable when assessed; however, other variables, including positive reinforcement and noncontingent play, were also identified as active variables for 2 of the children. The results suggest that the component analysis was useful for identifying variables that affected food acceptance.
Child, Preschool↗
Gas chromatographic determination of vinylidene chloride monomer in packaging films and in foods.
Headspace electron-capture-gas chromatographic methods are described for the quantification of vinylidene chloride monomer in poly(vinylidene chloride) containing films and in film-packaged foodstuffs. Quantification of vinylidene chloride was possible at levels down to 0.001 mg/m2 in the films and 0.005 ppm in the foodstuffs. The results of a small survey of the amounts of this compound in packaging films and foodstuffs purchased from retail outlets are reported.
Chromatography, Gas↗
Minimizing the residual oxygen in modified atmosphere packaging of bakery products.
The total elimination of air represents a serious hurdle in modified atmosphere packaging of bakery products, due both to the high spin-rates of the packaging lines and, particularly, to the typical texture of bakery products which retain large quantities of air inside their porous structure. Simulating the gas-flushing modified atmosphere packaging with laboratory equipment and measuring the oxygen concentration directly inside bread rolls, by means of a gas analyser connected with the internal portion, it was possible to follow the rate of atmosphere substitution, evaluating the effects of different baking treatments (7, 12 and 23 min at 230 degrees C) and the role played by different gases (nitrogen, argon, helium, nitrous oxide and carbon dioxide). The oxygen content inside the products, plotted versus time, led to typical logistic 'dose-response' curves which made it possible to forecast the time needed to reach established values of residual oxygen concentration and to emphasize the effects of the different conditions used. The gas properties particularly affected the rate of oxygen substitution and the less water-soluble was the gas, the faster was the oxygen reduction; the larger was the gas molecule, the slower was the process. Also baking time was shown to have, to a different extent, some measurable effects on the rate of oxygen substitution and hence, its optimization as well as the choice of gas mixture can contribute to improve modified atmosphere packaging of bakery products.
Argon↗
Active packaging of cheese with allyl isothiocyanate, an alternative to modified atmosphere packaging.
The natural antimicrobial compound allyl isothiocyanate (AITC), found in mustard oil, is effective against cheese-related fungi both on laboratory media and cheese. Penicillium commune, Penicillium roqueforti, and Aspergillus flavus were more sensitive to AITC when it was added just after the spores had completed 100% germination and branching had started on Czapek yeast extract agar than were spores in the dormant phase. The use of 1 AITC label (Wasaouro interior labels, LD30D, 20 by 20 mm) in combination with atmospheric air in the packaging extended the shelf life of Danish Danbo cheese from 4 1/2 to 13 weeks. Two AITC labels extended the shelf life from 4 1/2 to 28 weeks. Both 1 and 2 labels in combination with modified atmosphere packaging extended the shelf life of the cheese from 18 to 28 weeks. This study showed that AITC was absorbed in the cheese, but it was not possible to detect any volatile breakdown products from AITC in the cheese. Cheese stored for up to 12 weeks with an AITC label had an unacceptable mustard flavor. The mustard flavor decreased to an acceptable level between weeks 12 and 28. Cheese stored in atmospheric air had a fresher taste without a CO2 off-flavor than did cheese stored in modified atmosphere packaging. AITC may be a good alternative to modified atmosphere packaging for cheese. The extended shelf life of cheese in the package is very desirable: the cheese can be transported longer distances, and the packaging can be used for the final maturing of the cheese. Furthermore, AITC can address problems such as pinholes and leaking seals in cheese packaging.
Cheese↗
Occurrence and ribotypes of Listeria monocytogenes in Gorgonzola cheeses.
In this study 1656 Gorgonzola cheeses, collected from October 2003 to April 2004 in the same industrial plant located in Lombardia (Italy), were analysed in order to evaluate their level of contamination with Listeria monocytogenes after packaging, as well as at the end of the shelf life. A subset of Gorgonzola isolates was submitted to automated EcoRI ribotyping to evaluate their DUP-IDs (DuPont identification library code) and their level of genetic diversity. The isolate ribotyping profiles were included in an on-line database named PathogenTracker database. The strain DUP-IDs and the similarities between Gorgonzola isolates and PathogenTracker human sporadic strains allowed to evaluate the potential virulence of Gorgonzola-associated strains. The L. monocytogenes detection rates observed in the cheese samples monitored after packaging and at the end of the shelf life were 2.1% and 4.8%, respectively. Seventy percent of the strains genotyped were classified in the same ribotype, labelled as 204 S5, indicating that L. monocytogenes population associated to Gorgonzola cheese shows a low level of genetic diversity. Ninety percent of the strains were classified in DUP-IDs belonging to the II pathogenicity lineage identified for L. monocytogenes. That lineage includes serotype 1/2a, 1/2c and 3c strains, associated to the 35% of the human sporadic isolates described in the literature as causing listeriosis. Moreover, 16.7% of Gorgonzola isolates showed a similarity >or=99% with PathogenTracker human sporadic strains. The results of this study showed that the incidence of L. monocytogenes in Gorgonzola cheeses commercialised by the plant tested was lower than that observed in other Italian blue-veined cheeses by other authors. However, it increased during cheese storage and it become double at the end of the cheese shelf life, ranging from 30 to 60 days after packaging.
Cheese↗
Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain.
The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be predicted for the different steps of the simulated distribution chain by applying an integrated mathematical system. The internal atmosphere in the packages remained in its aerobic range during storage in the chain due to the application of high permeable packaging films for O2 and CO2. Spoilage microorganisms were proliferating fast on minimally processed bell peppers and lettuce. Yeasts showed to be the shelf-life limiting group. Visual properties limited the sensorial shelf-life. Listeria monocytogenes was able to multiply on cucumber slices, survived on minimally processed lettuce and decreased in number on bell peppers due to the combination of low pH and refrigeration. Aeromonas caviae was multiplying on both cucumber slices and mixed lettuce, but was as well inhibited by the low pH of bell peppers. Storage temperature control was found to be of paramount importance for the microbial (spoilage and safety) and sensorial quality evaluation of EMA-packaged minimally processed vegetables.
Bacteria↗