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44 Cards in this Set
- Front
- Back
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Active or Intelligent Food Packaging
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title of handout
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Traditional vs Current Food Packaging
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traditionally, packaging was to provide only barrier and protective functions.
today, active substances are incorporated into the packaging material to improve functionality and give it new and extra functions |
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Shelf-Life and Packaging
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designed to extend the shelf life of foods while still maintaining nutritional quality and safety. Shelf-life of a food is the time required for a food to become unacceptable from a sensory, nutritional, or safety perspective
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Active Packaging
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technology that involves the interaction between the food, the packaging material and the internal gaseous atmosphere.
it senses environment changes and responds by changing its properties. |
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Intelligent Packaging
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packaging which is relatively new, measures a component and signals a result
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Extra functions provided by ACTIVE PACKAGING
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1. Oxygen Scavenging: prevents rancidity/aerobic spoilage
2. Ethylene Scavenging: slows senescence (aging) 3. Ethanol Emitting: prevent mold growth on baked goods 4. Antimicrobial Activity: extends lag phase. sorbic acid mixed into the wax layer on cheeses to control fungal growth 5. Edible Moisture Barrier: prevent moisture loss of fresh-cut vegetables and fruits 6. Edible Oxygen Barrier: to stop enzymatic browning 7. Gas Emission/Flushing: control mold growth (berries and grapes stored in boxes that are stretch-wrapped and flushed with sulfite to inhibit fungal growth) 8. Moisture Scavenging: control humidity for low moisture products (cookies) |
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Functions provided by INTELLIGENT PACKAGING
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1. Electric locators
2. Anti-theft and anti-counterfeiting devices 3. Time-temp integrators 4. Signaling of the presence of spoilage and/or pathogen in foods |
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Post slaughter and harvest
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animal foods, vegetables, and fruits continue to metabolize
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Sous Vide
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mild process which involves
partial precooking and vacuum packaging |
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Benefits of Sous Vide
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eliminates most of vegetative spoilage microorganisms. inactivates metabolic enzymes. however, food if not sterlie and has a low O/R potential so shelf life is limited, hence a potential for anaerobic growth and requires strict control of distribution temperature controls
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Plastic Packaging
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generally made of non-volatile, high-molecular weight polymers
i.e. polyethylene, polypropylene, polyvinylchloride, polytetrafluorothylene, polystyrene and various blends of the above. |
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FDA Packaging Regulation
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requires that nothing from the packaging imparts flavor, color, odor, toxicity, and other undesirable characteristics of the food itself, which would render the food adulterated.
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Scalping
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industries term for the migration of flavor compounds out of or from a food or beverage into the packaging
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Sanitation Program (8 Steps)
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1. Dry Cleanup- removal of as much product residue as possible
2. Rinse- warm water (140 degrees F) to mobilize fats, minimize splashing 3. Cleaning Agent- use detergent and allow time for action 4. Rinse- warm water, minimize splashing. surface visibly clean after this step 5. Sanitizer/Disinfectant- chlorine (500ppm/10min), quaternary ammonium or other sanitizer in "list of proprietary substances and nonfood compounds" 6. Dry Area 7. Conduct random testing before operation to evaluate the effectiveness of the sanitation 8. Conduct random testing during operation to evaluate the degree of contamination of the environment (walls, ceiling, etc.) |
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Thermal Processing
Dry Heat |
an oxidative reaction that is relatively ineffective. without water more energy is required to open peptide molecules, thus proteins are relatively resistant in the dry state. need a high temp to kill
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Thermal Processing
Moist Heat |
denatures (coagulates) cellular proteins. when wet proteins are heated they release SH (self hydro) group and give rise to smaller mobile peptide chains and create new bonds among themselves thus forming new complexes that are different from the original protein molecules. more effective in killing microorganisms.
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Albumin Protein
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containing
50% Water coagulates at 56 degrees C 18% Water coagulates at 80-90 degrees C 6% Water coagulates at 145 degrees C 0% Water coagulates at 160-170 degrees C |
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Most reliable Thermal Processing
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moist heat under pressure (pressure cooker, autoclave, retort)
predictable process |
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Exotoxins
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excreted by living cell, high concentrations in liquid medium.
produced by gram negative and positive bacteria. polypeptides with a molecular weight of 10,000-900,000. relatively unstable, toxicity often destroyed rapidly by heating above 60 degrees C. |
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Exotoxins cont.
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highly antigenic, stimulate the formation of high titer antitoxin. antitoxin neutralizes toxin
converted to antigenic, nontoxic toxoids by formalin, acid, heat, etc.(toxoids used to immunize) usually bind to specific receptors on cells usually do not produce a fever in the host frequently controlled by extrachromosomal genes (plasmids) |
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Endotoxins
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integral part of cell wall of gram negative bacteria
released on bacterial death in part during growth may not need to be released to have biological activity found only in gram negative bacteria relatively stable, withstand heating at temperatures above 60 degrees C for hours without loss of toxicity |
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Endotoxins cont.
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weakly immunogenic, antibodies are antitoxic and protective. relationship between antibody titers and protection from disease is less clear than with exotoxins
not converted to toxoids moderately toxic, fatal for animals in tens to hundreds of micrograms specific receptors not found on cells usually produce fever in host by release of interleukin-1 and other mediators. synthesis directed by chromosomal genes endotoxins in eneteric bacilli are identical with heat stable somatic O antigens |
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Sampling Plan
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n= number of units tested
c= maximum number of units that can fall between m and M without the batch or lot being considered unacceptable. m= maximum level of the target analyte that is acceptable M= level of the target analyte that is unacceptable |
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Sampling Plan Example
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analyzing a sandwich for the presence of coliforms
n=5 m=100 cfu/g M=1000 cfu/g c=2 if c is increased to 3 or 4 the sampling plan become lenient whereas if c is decreased to 1 the plan is more stringent for foods specifically manufactures for vulnerable groups (infants, pregnant women) n may be increased to 10 or in some cases increased to 60 or more |
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Sampling Plan Stringency
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depends on the
increasing n and/or decreasing c |
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Shortcomings of End-Product Testing (@ end point analysis)
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-analytical methods lack sensitivity
-analytical skills are quantitative -negative results do not ensure safety of the lot -sample size |
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HAACP
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Hazard Analysis Critical Control Point
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Why HAACP?
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the challenge of reducing the number of cases of foodborne illness has made it necessary to re-eevaluate our nation's food safety system. The food industry and regulatory agencies are being confronted with a number of new challenges.
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New Challenges of Regulatory Agencies and Food Industry
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-New microorganisms that cause foodborne illness
-Changing nature of our global food supply (biggest challen.) -Changing eating habits of consumers (less home cooking) -Growing percentage of people who are at risk of experiencing foodborne illness, AIDS |
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Solution to Challenges
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proactive approach to food safety that permits food manufacturers to identify and control potential problems before they happen. whether HACCP system is employed in restaurants, retail food stores, institutions, health care facilities, or any other food service operations, the primary goal is always the same-production of safe and wholesome food
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HACCP Approach
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most efficient when tailored to the specific needs of the food establishment. the approach is based on controlling the time, temperature, and specific factors that are known to contribute to foodborne disease outbreaks.
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7 Steps in HACCP
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1. Hazard Analysis
2. Critical Control Points 3. Critical Limits @ each Control Point 4. Procedures to Monitor CCP's 5. Take Corrective Action 6. Keep Records 7. Verify if System is Working Properly |
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HAACP Step 1
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Hazard Analysis: identify biological, chemical, physical hazards that could be introduced to food during production. review product list, menu, manufacturing practices for meats, seafoods, dairy, poultry, eggs, cooked beans, pasta, rice, potatoes, cut cantaloupe, raw seed sprouts.
estimate risk: probability that a condition will lead to a hazard |
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Factors that influence Risk (Step 1 HACCP)
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-type of customer served (infants, elderly, immunocompromised)
-types of foods on the menu (salads, sauces) -nature of the microorganism -past record of outbreaks -size and type of food production operations -extent of employee training (essential) |
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HACCP Step 2
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Identify Critical Control Points: CCP (practice, prep, or procedure) in the flow of food which will prevent, eliminate, or reduce hazards to acceptable levels. provides a kill step that will destroy microorganisms or a control stop that prevents or slows down the rate of microbial growth.
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Examples of CCP's
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-cooking, reheating, hot holding (kill step)
-chilling, chilled storage and chilled display -receiving, thawing, mixing ingredients and other food handling stages -product formulation (ex:reducing pH of food to below 4.6 or the aW to .85 or below) |
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CCP Rule
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there must be at least one critical control point in the production process to qualify it as a HACCP food safety system and the critical control point must be monitored and controlled to guarantee the safety of the food.
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HACCP Step 3
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Establish Critical Limits: thresholds that must be met at each critical control point to block biological, chemical, physical hazards. should be upper and lower boundaries of food safety. when these boundaries are exceeded a hazard may exist or could develop. make them specific and easy to determine when not met (ex: ground beef must be heated to an internal temp of 155F or greater for at least 15 seconds)
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Criteria for Critical Limits
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to be effective each critical limit should be based on information from food regulatory codes, scientific literature, experimental studies and food safety experts. You must be able to easily measure or observe a critical limit
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HACCP Step 4
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Establish Procedures to monitor CCP's- someone must be responsible for monitoring critical control points to make sure they are under control, that is to say that a CCP has not exceeded its critical limit. The risk of food borne illness increases when a CCP is not met. Monitoring is an essential part of a HACCP system and provides written documentation that serves to verify that you HACCP system is working properly. Monitoring can be performed either continuously or at predetermined intervals.
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HACCP Step 5
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Take Corrective Action: if problems arise. report the situation to a supervisor. must be easy to understand and taken easily.
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HACCP Step 6
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Keep Records: day to day information to keep employees working within the system. daily log, HACCP recipe binder, simple and assessible
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HACCP Step 7
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Verify that the system is working: review periodically, update
-be available for questions and feedback -develop working relationships -work with the health department -add internal quality control |
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Example of HACCP Flow Chart
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Ingredients
Receiving Storage Prep-Prep:thaw, clean, rinse (SOP1) Preparation: combine ing. blend /cook (CCP1) Holding/Service: cover/hold (CCP2) Cooling: ex 135F 2hrs (CCP3) Storage: 2 inch deep pan (CCP4) Reheating: heat at 165 for 15 sec (CCP5) |
