Packaging

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Packaging companies are responding to new mandates to prevent contamination or misinformation before the product ever reaches the supply chain.

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.

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.