65
APR 2017 FOOD FOCUSTHAILAND
STRENGTHEN
THE PACKAGING
Shelf-lifeof VP/MAPChilledFoods:
Reducing theRiskof
C.botulinum
1
Vacuum Food Lasts Up to 5 Times Longer than
RefrigeratedFood
The invention of heavy-duty commercial food vacuum sealers was
thedawnofvacuum foodasweknow it today.Thefirstvacuumsealer
tobeownedandoperatedby foodpackaging corporationswasbuilt
in the1940’s.Thecapability to removeoxygen from foodandvacuum
seal it for a longer shelf life – up to 5 times as long as refrigerated
food – dramatically changed what food could be stored and how it
couldbepresented in stores. It savedmanufacturersagreat deal of
money and increased their earnings.
Although this techniquegenerally increases theshelf-lifeofchilled
foods by removingair, certainbacteria, including
C. botulinum
,may
still be able to grow.
C. botulinum
can produce a very harmful toxin
that can cause a fatal form of food poisoning. It is commonly found
in the environment as spores and could be in food.
Moreover, removing air from food packaging can allow these
spores togrowandproduce toxins.Thus, vacuumchilled foodsmust
have controls in place, throughout the shelf-life of the product, to
minimise the riskof thisbacteriumgrowingandproducing toxin.And
remember to consider other risks, suchas
Listeriamonocytogene
s,
when setting a shelf-life for vacuum chilled foods.
เอกสารอ้
างอิ
ง/References
1
Vacuumpackedchilled foods: Reducing the risk of Clostridiumbotulinum. FoodStandardsAgency.
2
How the inventionof vacuum foodpackagingchanged the food industry. 2015.
packaging/food-packaging-2/invention-vacuum-food-packaging-changed-food-industry
InnovativeFoodPreservationforChilledFoods
NoMoreFreezer Burn
Aside from lasting longer, the vacuum sealed food maintains its
appearance and shuts down thegrowthofmany bacteriaandother
microorganisms. The issue of freezer burn – food damaged by
dehydrationandoxidationdue toair reaching the food– isalsogreatly
reduced, because the food is not interactingwith the cold air.
ANewApproach for VacuumFood
Theemergenceof vacuum foodpackagingalsomeant that food that
wouldotherwisespoil immediately,suchasmeat,couldbepresented
attractively instores. Inotherwords,brands for theveryfirst timehad
to take intoaccount thepresentationof theirproducts,whichchanged
their approach entirely opening the door for innovative packaging
designs never before thought possible.
Today the use of vacuum packaging is
nearlyuniversal in the foodmanufacturing
industry. However, the technology todraw
oxygen away from food and vacuum seal
it for a longer shelf life is relatively new.
Invented in the 1940s the new technology
radicallychangedhow foodwaspresented
in stores.
VacuumPackage...
