Container integrity--new review from CCFRA.A new review from CCFRA CCFRA Camden & Chorleywood Food Research Association (UK) will help companies to appreciate the key factors influencing the integrity of beat processed rigid and flexible containers, to help ensure compatibility between process and package and assure the safety of end products. A 'review of the integrity of heat processed containers through manufacturing and distribution' (CCFRA Review No.46) describes good practise prac·tise v. & n. Chiefly British Variant of practice. prac  tis·er n. for maintaining the integrity of containers
going through heat pasteurisation and sterilisation processes. It covers
any defect that could occur from container reception at the packer packer /pack·er/ (pak´er) an instrument for introducing a dressing into a cavity or a wound. pack·er n. 1. An instrument for tamponing. 2. See plugger. through to retail, looking in turn at metal cans, pouches, glass containers and semi-rigid trays. In each case it works through the issues in a standard way, considering the specification and container at reception, filling and exhausting, sealing, processing and cooling, post process drying, and container handing and storage. In pulling together existing information from disparate sources, the review should be of interest to anyone working with heat process foods and with responsibility for or concern about package integrity. As filling technologies and container types evolve, new challenges emerge. The integrity of the packages used to contain heat processed foods--whether rigid of flexible--is crucial in maintaining product safety. If the physical barrier is breached then product contamination is more likely and a food poisoning food poisoning, acute illness following the eating of foods contaminated by bacteria, bacterial toxins, natural poisons, or harmful chemical substances. It was once customary to classify all such illnesses as "ptomaine poisoning," but it was later discovered that incident a distinct possibility. Even if it does not result in food poisoning, it can nevertheless lead to spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. , loss of stock, increased hygiene hygiene, science of preserving and promoting the health of both the individual and the community. It has many aspects: personal hygiene (proper living habits, cleanliness of body and clothing, healthful diet, a balanced regimen of rest and exercise); domestic hygiene problems in storage areas where product has leaked, and rejection of damaged containers by consumers. Contact CCFRA on tel: 01386 842225 or visit www.campden.co.uk |
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