There is growing concern among food brands to monitor the
food safety of their packaging and products. Packaging can act as a source of food contamination, either through the incidence of microorganisms or through substances present in the materials that would be in contact with food. Therefore, it is necessary to
evaluate the application of new packaging sanitisation technologies capable of reducing the microbial load of the packaging, without causing damage to the material that could lead to the production of toxic substances or undesirable residues in the packaging.
The improvement of analytical techniques for microbiological control and migration testing, combined with increased knowledge by companies and consumers about the risks associated with consuming food contaminated by microorganisms and the health effects of substances present in food-contact materials, present a two-pronged challenge; on the one hand, that of packaging manufacturers, who must provide new solutions and advance in the study of alternative materials and/or sanitisation techniques for their materials, verifying that their materials are suitable, and, on the other hand, that of packaging users, in this case the food manufacturers themselves, who must increasingly monitor food safety and packaging sterilisation.
Pulsed light for controlling packaging safety in infant products
There are products highly sensitive to food crises. Infant products, beverages, meat, or dairy are some examples. Brands that set trends in these sectors are no longer taking risks.
Therefore, they are dedicating time, budget, and their own research lines to identifying new technologies that are increasingly rigorous in control, while being less aggressive towards the product, regarding the migration of toxic substances from packaging to food, but effective from a microbiological point of view.
Pulsed light is one of them. It has proven to be a useful technology for surface decontamination and packaging sterilisation.
Pulsed light and packaging sterilisation
One of the main advantages of this technology is that it allows for the reduction or even elimination of the use of chemical disinfectants, such as hydrogen peroxide, which is often used in the aseptic processing of packaging and can leave residues in the packaging, with the risk of migrating into the food.
Pulsed light eliminates microorganisms through short-duration, high-intensity, broad-spectrum light pulses, which are effective for microbial inactivation. These pulses can be regulated, both the frequency at the light points and their intensity, depending on the identified contamination level.
“Pulsed UV”, as it is commonly known, offers various advantages over other technologies, including its high effectiveness, that it leaves no residue, and that the application time is very short. Furthermore:
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Increases the yield and effectiveness of the production process•
Improves the hygienic-sanitary and commercial quality of the product from a microbiological point of view.
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Ensures and/or minimises the risk of contamination in products through optimal disinfection of their packaging
However, it should be noted that this technology is ineffective in areas where radiation cannot easily reach due to irregularities and/or shadow zones on the surface being treated, as well as the fact that UV radiation does not penetrate into bodies, meaning only microorganisms on the surface are affected.
Food legislation
“Pulsed UV” is a technology approved by the FDA (21 CFR 179.41, issued by the Food and Drug Administration, US FDA, 2005). In the US, it can be used in the production, processing, and handling of food, as well as in controlling microorganisms on surfaces in contact with food.
However, the EFSA has not yet authorised its use and requires, as with other technologies, tests to verify that it does not cause significant alterations to the nutritional value or chemical composition of foodstuffs.
We are therefore facing an emerging technology where some are already preparing and others are waiting until European legislation makes a statement. As with many other issues related to the food safety of materials and packaging in contact with food, it represents an opportunity for those companies and entrepreneurs who decide to invest in R&D&I in food safety.
by Sonia Marco on 29 December 2014
