Environmental conditions

The environment in which food is processed and packaged is very important. Underpressure can be the cause of unwanted air flows that may contain mould and bacteria. Or moulds and bacteria can develop on the food through condensation. A good climate control system provides monitoring of 3 elements:

• Good temperature monitoring reduces the risk of condensation (absolutely to be avoided during packaging)
• At the ideal humidity level, you avoid condensation (= too high humidity) and static electricity (= too low humidity)
• To avoid dust and bacteria in the packaging, a controlled air supply via overpressure is recommended.

What can we do?

To ensure quality and food safety (of convenience products), the food industry should ensure the following actions:

• Wash the raw materials, especially when they come off the field.
• Wrap the product in suitable packaging materials and under optimal conditions to store the product throughout its shelf life.
• To guarantee the cold chain, monitor the temperature at each stage of the production process.
• Check all raw materials for quality and applicable microbiological standards.
• Strictly follow hygiene processes and quality regulations throughout the production process.
• Use suitable disinfectants in the (washing) water and on surfaces in contact with food.
• In the case of prepared/cooked products, ensure that the cooking time and temperature are sufficient to inactivate the microbiological load of the product.
• Disinfect points where contamination may manifest itself. Also specifically check for the presence of biofilms.
• Minimise cross-contamination throughout the production process.

In the food processing sector in general, listeria is the most common bacterium causing contamination. Risk products are soft cheeses made from raw milk, pre-packaged smoked fish, pre-packaged processed meats and raw animal products. In our earlier blog 'Reducing listeria risk on listeria' we already discussed this in detail.

Packaging materials and conditions vs shelf life

A lot can go wrong during the shelf life of (ready-to-eat) food products. The moment of packaging also involves certain risks regarding the microbiological safety of the food and the preservation of its organoleptic properties (this includes sensory factors such as taste, smell, colour and texture). During the packaging process, e.g. due to improper sealing, there may be a risk of microbial contamination.

The most commonly used material for food packaging is plastic, due to its mechanical strength and low price. The problem, however, is that plastic packaging is often not biodegradable. To be more environmentally friendly, more biodegradable plastic packaging is marketed. In addition, research projects are being developed with the aim of reusing plastic food packaging after they have been properly cleaned and disinfected.

Conclusion

Hygiene is an integral part of the food packaging sector and is essential for ensuring food safety and quality. By following strict protocols, investing in training and embracing technological innovations, companies in this sector can gain the consumer confidence and have a positive impact on public health.

BOONS FIS is an experienced partner in cleaning systems and personal hygiene in the food sector. Contact our sales team to see together what we can do for your company.

Maintaining high hygiene standards is not only a legal obligation, but also an ethical responsibility to provide consumers with safe and high-quality packaged food.