AFS 309: Food Protective Packaging and Hazards

Food Protective packaging

Packaging is a necessary tool and aid for food storage and
distribution
Functions of packaging
• As a materials handling tool containing the desired unit of food
within a single container and may facilitate assembly of several
such units into aggregates
• Convenient item for the consumer e.g. a beer can for drinking,
processing, storage and distribution
• Marketing tool – offers sales appeal and product identification.
Remains definite shape. For labelling
• Cost saving device when properly used – prevention of spills,
ease of transportation, prevention of contamination, reduction of
labor cost etc.
• Protection of the product – the main function of packaging food
Protection as a function of packaging

• Protection from light – UV radiation can act as

catalyst to initiate many reactions (light transmission)
• Air (oxygen) – pressure of O2 promotes oxidative
reactions
• Water vapor – Raises the water activity and therefore
promote growth of MO, chemical and biochemical
reactions
• Mechanical damage – strength of package is needed
• Biological agents – penetrability by higher animals
• Temperature – Thermal conductivity of the package
Possible Hazards

• Packages are made of many components having varying chemical and physical
characteristics. Some of the components can react with the package contents
• Interaction of food with the package components – critical is the plastic
depending on the volatility of the components of the plastic. Very soft plastics
are most detrimental. It might also depend on the temperature of storage. Too
much components of some plastics could be carcinogenic
• Metal ions may seep into the product depending first and foremost on the acid
content of the product. The metal ions may lead to discoloration of the food, or
lead to toxicity of the metal in humans, for example iron overload, lead from
the seam or welding etc.
• Penetration of the package by fat from the packaged food forms the focal point
of oxidative rancidity which lowers the nutritive of the food
• Determination of transfer of individual substances from package to food is
difficult and the research is based on less difficult procedure relating to the
extraction of the constituents of packaging materials into food simulating
solvents including water, aqueous NaCl, aqueous NaHCO3 and acetic acid,
lactic acid, aqueous sucrose and lard or vegetable oils
Possible Hazards cont’d
• The problem of extracting packaging constituents into fatty
substances is particularly difficult, because some components
of packaging materials are difficult to differentiate from the
normal components of fatty foods
• Accordingly, fat simulating solvents such as heptane are often
used to test inertness of packaging materials
• An even bigger problem is to correlate the amount of extract
with the physiological effects in animals
• Recent concern has been about the toxicity of heavy metals
emanating from the package
• Apart from safety issues the problem of accelerated
degradation of the nutrients of food by the constituents of
packaging materials has become a major concern. However
this problem is overcome by selection of a proper package