Packaging

RSS

Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

FDA has strict standards of quality and clear standards of identity for bottled water that protect consumers.

Low-acid aseptic filling is the process of bringing together a commercially sterile product with a commercially sterile package in a sterile environment.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Improved microbiological safety of food may be attained by using irradiation in the production of several types of raw or minimally processed foods.

To obtain approval for a new food contact substance, a manufacturer is required to submit a food contact notification at least 120 days prior to the marketing of the substance.

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.