contents - smithers rapra€¦ · contents ix 2.2.1.8 pf19 defects related to the calendering step...
TRANSCRIPT
vii
Contents
1 The Role of Food Packaging – General Considerations ............... 1
1.1 Theory of Food Packaging ................................................. 1
1.2 Food Packaging and Subliminal Messages ......................... 5
1.3 Food Products: Good and Bad Appearances ...................... 7
1.4 The Food/Packaging Integrated System .............................. 9
1.5 Logistics and Rising Costs ............................................... 12
1.6 Food Packaging as Future Waste ...................................... 16
2 Categories and Subclasses of Packaging Materials ..................... 21
2.1 Metal Packages ................................................................ 21
2.1.1 Three-piece Cans .................................................. 23
2.1.2 Two-piece Single Drawn Cans .............................. 27
2.1.3 Two-piece Drawn and Wall-ironed Cans .............. 29
2.1.4 Two-piece Drawn and Redrawn Cans .................. 32
2.1.5 Flexible Tubes ...................................................... 34
2.1.6 Aerosol Containers ............................................... 35
2.1.7 Kegs ..................................................................... 35
2.1.8 Aluminium Foils and Roll-on Closures for Bottles 36
2.1.9 Crowns ................................................................ 37
2.1.10 Twist-off Closures ................................................ 38
2.1.11 Self-heating and Self-cooling Cans (Metallic and Plastic Chambers) ........................... 40
viii
Food Packaging and Food Alterations: The User-oriented Approach
2.1.12 Technology, Production and Failures of Metal Packages .................................................... 41
2.1.12.1 PF01 Failures of the Metallic Support .... 46
2.1.12.2 PF02 Drawing Failures .......................... 47
2.1.12.3 PF03 Coating Failures ........................... 47
2.1.12.4 PF04 Failures Related to Superficial Adhesion ............................................... 50
2.1.12.5 PF05 Side Seam Failures ........................ 51
2.1.12.6 PF06 Other Superficial Imperfections on Beaded Cans ..................................... 52
2.1.12.7 PF07 Double-seaming Failures ............... 52
2.1.12.8 PF08 Sterilisation Failures ..................... 53
2.1.12.9 PF09 Reduced Flexibility ....................... 55
2.1.12.10 PF10 Inclusion of Organic and Foreign Materials .................................. 57
2.1.12.11 PF11 Other Superficial Imperfections on Aluminium and Steel Coils ............... 57
2.2 Plastic Packages ............................................................... 59
2.2.1 Polyethylene Terephthalate Bottles and Non-coupled Containers: Technology, Production and Failures ....................................... 60
2.2.1.1 PF12 Bubbling ....................................... 63
2.2.1.2 PF13 Aesthetical Defects ........................ 63
2.2.1.3 PF14 Extrusion Failures ......................... 64
2.2.1.4 PF15 Coupling Failures ......................... 65
2.2.1.5 PF16 Coextrusion Failures ..................... 65
2.2.1.6 PF17 Failures Related to the Stretch Blow Extrusion Step .................. 65
2.2.1.7 PF18 Injection, Moulding and Thermoforming Defects ......................... 66
Contents
ix
2.2.1.8 PF19 Defects Related to the Calendering Step .................................... 68
2.2.1.9 PF20 Inner Superficial Defects by Rotational Moulding ............................. 68
2.2.2 Flexible Packages and Coupled Containers: Technology, Production and Failures .................... 68
2.2.2.1 PF21 Printing Failures Related to Rotogravure and Flexographic Steps, including Bleeding ................................. 75
2.2.2.2 PF22 Coupling Failures ......................... 76
2.3 Paper and Paper-based Packages ...................................... 77
2.3.1 Technology, Production and Failures of Paper and Paper-based Packages .......................... 78
2.3.1.1 PF23 Excessive Rigidity of Materials ..... 79
2.3.1.2 PF24 Colorimetric Variations ................ 79
2.3.1.3 PF25 Paper Wrinkling ............................ 80
2.3.1.4 PF26 Bleeding (Paper Packaging, Off-set Printing) ..................................... 80
2.3.1.5 PF27 Flexographic Printing and Related Failures (Paper Packaging, Corrugated Cardboard) ......................... 81
2.3.1.6 PF28 Excessive Dripping (Corrugated Board) ............................... 81
2.3.1.7 PF29 Adhesion Defects (Paper Packaging) .................................. 83
2.3.1.8 PF30 Paper Pulverisation (All Paper Packages) .............................. 83
2.3.1.9 PF31 Paper Mildewing (All Paper Packages) .............................. 83
2.4 Glass-based Packages and Ceramic Containers ................ 84
x
Food Packaging and Food Alterations: The User-oriented Approach
2.4.1 Glass-based Packages and Ceramic Containers. Technology, Productions and Failures................... 84
2.4.1.1 PF32 Microbubbling .............................. 85
2.4.1.2 PF33 Visible and Invisible Microfractures in Glass Structures ......... 86
2.4.1.3 PF34 Scratches Related to Forming and Glass Annealing Steps ..................... 86
2.4.1.4 PF35 Other Failures Related to Glass Stability: Macrofractures, Superficial Abrasions, Colorimetric Variations .............................................. 87
2.4.1.5 PF36 Sharp Edges and Other Removable Materials ............................. 88
2.4.1.6 PF37 Possible Scraps and Shivers into Final Containers ............................. 88
2.4.1.7 PF38 Cleanliness and Mechanical Resistance (Reusable Glass Containers) . 88
2.5 Smart Packages ................................................................ 89
2.6 Intelligent Packages ......................................................... 93
2.7 Temporary and Functional Packages ................................ 96
3 Chemistry and Technology of Packaging Materials.................. 103
3.1 Plastics, Including Coatings, Inks and Other Additives .. 103
3.1.1 Introduction to Plastic Materials ........................ 103
3.1.2 Additives for Plastic Materials ............................ 105
3.1.2.1 Mineral Fillers ..................................... 106
3.1.2.2 Plasticisers ........................................... 106
3.1.2.3 Strengtheners ....................................... 107
3.1.2.4 Antioxidant Agents .............................. 107
3.1.2.5 Antistatic Substances ........................... 108
3.1.2.6 Pigments and Dyes ............................... 108
Contents
xi
3.1.2.7 Lubricants ........................................... 109
3.1.3 Polymers for Food Packaging, Including Coatings: Features, Destinations and Possible Failures .................. 110
3.1.3.1 Polyethylene ........................................ 110
3.1.3.2 Polypropylene ...................................... 114
3.1.3.3 Polystyrene .......................................... 115
3.1.3.4 Polyvinyl Chloride ............................... 116
3.1.3.5 Polyesters ............................................. 117
3.1.3.6 Polyamides .......................................... 118
3.1.3.7 Welding Polymers ................................ 120
3.1.3.8 Plastic Coatings ................................... 121
3.1.3.9 Inner-cycle Coatings ............................ 123
3.1.3.10 Outer Cycle Coatings .......................... 126
3.1.3.11 Printing Inks ........................................ 128
3.1.3.12 Side-seam Stripe Coatings .................... 130
3.2 Paper and Board ............................................................ 130
3.3 Glass .............................................................................. 133
3.4 Waxes ............................................................................ 137
3.5 Metals ........................................................................... 139
3.5.1 Tin Plate Coke .................................................... 139
3.5.2 Electrolytic Tin Plate .......................................... 141
3.5.3 Tin Free Steel (Alternative Name: Electrolytic Chromium Coated Steel).................. 146
3.5.4 Black Steel .......................................................... 147
3.5.5 Aluminium Alloys .............................................. 148
3.6 Complex Supports for Smart and Intelligent Packaging . 149
3.7 Other Materials ............................................................. 151
4 European Union Norms for Food Packaging and REACH ...... 157
xii
Food Packaging and Food Alterations: The User-oriented Approach
4.1 Food Packaging, an ‘Active’ Component ....................... 157
4.2 Traceability .................................................................... 165
4.3 Different Quality Standards ........................................... 165
4.4 REACH and the New Situation for Packaging Producers and Downstream Users ................................. 167
5 Analytical and Testing Methods .............................................. 173
5.1 Introduction .................................................................. 173
5.2 Food Contamination ..................................................... 174
5.2.1 Plastic Food Packaging Materials ....................... 174
5.2.2 Metallic Food Packaging Materials .................... 177
5.2.3 Glass and Ceramic Ware .................................... 177
5.2.4 Paper and Paper-based Food Packaging Materials ............................................................ 178
5.2.5 Separated Components for Food Packaging Materials: Plastic Coatings ................................. 178
5.3 Permeability and Barrier Properties ............................... 180
5.4 Mechanical Tests ........................................................... 184
5.5 Chemical-physical Analyses ........................................... 187
5.5.1 Rheology ............................................................ 187
5.5.2 Porosity Tests ..................................................... 188
5.5.3 Adhesion Test (Alternative Names: Cross-cut Test, Scotch Test; Scotch Tape Test) .... 189
5.5.4 Polymerisation Test (Alternative Names: Methyl Ethyl Ketone Test; Curing Test) .............. 190
5.6 Thermal Testing: Sterilisation and Other Treatments ..... 190
5.7 Other Simple Testing Methods ....................................... 197
5.7.1 Abrasion and Sulfuration Test According to Parisi: 2000. Method for the Evaluation of Sulfur Blackening in Processed Canned Tuna Fish ........................................................... 198
Contents
xiii
5.7.1.1 Objective ............................................. 198
5.7.1.2 Materials ............................................. 199
5.7.1.3 Method ................................................ 199
5.7.1.4 Evaluation of Results: The Optical Index of Sulfuration ............................. 199
5.7.1.5 Final Observations ............................... 200
5.7.2 Sulfuration Test According to Parisi: 2000. Method for the Evaluation of Sulfur Blackening in Processed Canned Tuna Fish ........ 200
5.7.2.1 Objective ............................................. 200
5.7.2.2 Materials ............................................. 201
5.7.2.3 Method ................................................ 201
5.7.2.4 Evaluation of Results: The Normalised Optical Index of Sulfuration ...................................... 201
5.7.2.5 Final Observations ............................... 202
6 Food Packaging Failures: Imperfect Packaging Process ............ 205
6.1 Meat and Meat-based Foods ......................................... 205
6.1.1 Introduction ....................................................... 205
6.1.2 General Description of the Event ........................ 206
6.1.3 Food Category ................................................... 206
6.1.4 Food Packaging Category ................................... 206
6.1.5 Analytical Examination of Available Data (Intermediate Meats before Pasteurisation)......... 207
6.1.6 Analytical Examination of Available Data (Intermediate Meats after Pasteurisation) ........... 207
6.1.7 Analytical Examination of Available Data (Food Packaging) ............................................... 208
6.1.8 Discussion .......................................................... 208
xiv
Food Packaging and Food Alterations: The User-oriented Approach
6.1.9 List of Hypotheses .............................................. 209
6.1.10 Discussion of Hypotheses ................................... 209
6.1.11 Diagnosis and Conclusions ................................. 211
6.2 Dairy Products ............................................................... 212
6.2.1 Introduction ....................................................... 212
6.2.2 General Description of the Method .................... 213
6.2.3 Food Category ................................................... 213
6.2.4 Food Packaging Category ................................... 214
6.2.5 Analytical Examination of Available Data (Intermediate Dairy Masses before Extrusion) .... 214
6.2.6 Analytical Examination of Available Data (Intermediate Dairy Masses after Extrusion and Packing) ...................................................... 215
6.2.7 Analytical Examination of Available Data (Food Packaging) ............................................... 216
6.2.8 Other Observations ............................................ 216
6.2.9 List of Hypotheses .............................................. 217
6.2.10 Discussion of Hypotheses ................................... 217
6.2.11 Diagnosis and Conclusions ................................. 219
6.3 Fish Products ................................................................. 220
6.3.1 Introduction ....................................................... 220
6.3.2 Case Study ......................................................... 220
6.3.3 Food Category ................................................... 221
6.3.4 Food Packaging Category ................................... 221
6.3.5 Packaging Materials: Main Data ........................ 221
6.3.6 Analytical Examination of Available Data about Salmon Slices before Packing ........... 222
6.3.7 Analytical Examination of Available Data about Salmon Slices after Packing .............. 222
Contents
xv
6.3.8 Analytical Examination of Available Data about Food Packaging Materials ............... 222
6.3.9 Discussion .......................................................... 223
6.3.10 List of Hypotheses .............................................. 224
6.3.11 Discussion of Hypotheses ................................... 224
6.3.12 Diagnosis and Conclusions ................................. 224
6.4 Vegetables and Canned Foods ........................................ 225
6.4.1 Introduction ....................................................... 225
6.4.2 General Description of the Event ........................ 225
6.4.3 Food Category ................................................... 226
6.4.4 Food Packaging Category ................................... 226
6.4.5 Analytical Examination of Available Data for Double Concentrated Sauce before Sterilisation ........................................................ 226
6.4.6 Analytical Examination of Available Data: Double Concentrated Sauce after Sterilisation (115 oC, 10 minutes) ....................... 227
6.4.7 Analytical Examination of Available Data about Food Packaging Materials ........................ 228
6.4.8 List of Hypotheses .............................................. 228
6.4.9 Discussion of Hypotheses ................................... 228
6.4.10 Diagnosis and Conclusions ................................. 229
6.5 Other Food Products ..................................................... 230
6.5.1 Introduction ....................................................... 230
6.5.2 General Description of the Event ........................ 231
6.5.3 Food Category ................................................... 231
6.5.4 Food Packaging Category ................................... 232
6.5.5 Analytical Examination of Available Data (Cut Vegetables before Packing) ......................... 232
xvi
Food Packaging and Food Alterations: The User-oriented Approach
6.5.6 Analytical Examination of Available Data (Cut Vegetables after Packing, Storage: 2 oC ± 2 oC) ........................................................ 233
6.5.7 List of Hypotheses .............................................. 233
6.5.8 Discussion of Hypotheses ................................... 234
6.5.9 Diagnosis and Conclusions ................................. 235
7 Food Packaging Failures: Primary Packages and Their Defects 237
7.1 Metal Packages .............................................................. 237
7.1.1 Introduction ....................................................... 237
7.1.2 General Description of the Event ........................ 238
7.1.3 Food Category ................................................... 238
7.1.4 Food Packaging Category ................................... 238
7.1.5 Analytical Examination of Available Data for Food Packaging Materials before Sterilisation .... 238
7.1.6 Discussion .......................................................... 239
7.1.7 List of Hypotheses .............................................. 239
7.1.8 Discussion of Hypotheses ................................... 240
7.1.9 Diagnosis and Conclusions ................................. 241
7.2 Plastic Packages ............................................................. 242
7.2.1 Introduction ....................................................... 242
7.2.2 General Description of the Event ........................ 242
7.2.3 Food Category ................................................... 243
7.2.4 Food Packaging Category ................................... 243
7.2.5 Analytical Examination of Available Data about Wines before Bottling ............................... 243
7.2.6 Analytical Examination of Available Data about Wine, 90 days after Bottling ..................... 244
7.2.7 Analytical Examination of Available Data about PET Bottles, 90 Days after Bottling .......... 244
Contents
xvii
7.2.8 List of Hypotheses .............................................. 244
7.2.9 Discussion of Hypotheses ................................... 245
7.2.10 Diagnosis and Conclusions ................................. 246
7.3 Paper and Paper-based Packages .................................... 246
7.3.1 Introduction ....................................................... 246
7.3.2 General Description of the Event ........................ 246
7.3.3 Food Category ................................................... 247
7.3.4 Food Packaging Categoryq ................................. 247
7.3.5 Analytical Examination of Available Data about Paper Cups before Introduction into Automatic Vending Machines ..................... 247
7.3.6 Analytical Examination of Available Data about Paper Cups and Prepared Beverages After Hot-filling (Beverages: Tea, Cappuccino Coffee) ............................................ 248
7.3.7 List of Hypotheses .............................................. 248
7.3.8 Discussion of Hypotheses ................................... 248
7.3.9 Diagnosis and Conclusions ................................. 250
7.4 Glass-based Packages ..................................................... 250
7.4.1 Introduction ....................................................... 250
7.4.2 General Description of the Event ........................ 251
7.4.3 Food Category ................................................... 252
7.4.4 Food Packaging Category ................................... 252
7.4.5 Analytical Examination of Available Data on Packaging before Hot-Filling ......................... 253
7.4.6 Analytical Examination of Available Data about Hot-filling Process .................................... 253
7.4.7 Analytical Examination of Available Data for Filled and Packed Products ........................... 253
7.4.8 List of Hypotheses .............................................. 254
xviii
Food Packaging and Food Alterations: The User-oriented Approach
7.4.9 Discussion of Hypotheses ................................... 254
7.4.10 Diagnosis and Conclusions ................................. 255
7.5 Coupled Packages .......................................................... 255
7.5.1 Introduction ....................................................... 255
7.5.2 General Description of the Event ........................ 255
7.5.3 Food Category ................................................... 256
7.5.4 Food Packaging Category ................................... 256
7.5.5 Analytical Examination of Available Data for Melted Cheeses before Packing ..................... 257
7.5.6 Analytical Examination of Available Data for Casings before Packing ................................. 257
7.5.7 Analytical Examination of Available Data for the Analogue Cheese after Packing and Storage ........................................................ 257
7.5.8 Other Evaluations and Analyses ......................... 258
7.5.9 List of Hypotheses .............................................. 258
7.5.10 Discussion of Hypotheses ................................... 259
7.5.11 Diagnosis and Conclusions ................................. 261
7.6 Smart Packages .............................................................. 261
7.6.1 Introduction ....................................................... 261
7.6.2 General Description of the Event ........................ 264
7.6.3 Food Category ................................................... 264
7.6.4 Food Packaging Category ................................... 264
7.6.5 Analytical Examination of Available Data for Powdered Cheeses before Packing ................ 265
7.6.6 Analytical Examination of Available Data for Powdered Cheeses after 7 and 30 Days (Storage: 0–8 oC) ................................................ 265
7.6.7 List of Hypotheses .............................................. 266
Contents
xix
7.6.8 Discussion of Hypotheses ................................... 266
7.6.9 Diagnosis and Conclusions ................................. 267
7.7 Intelligent Packages ....................................................... 267
7.7.1 Introduction ....................................................... 267
7.7.2 General Description of the Event ........................ 269
7.7.3 Food Category ................................................... 269
7.7.4 Food Packaging Category ................................... 270
7.7.5 Analytical Examination of Available Data for Olive Oils before Packing ............................. 270
7.7.6 Analytical Examination of Available Data for Olive Oils after Packing and 25 oC Storage (60 Days, Sunlight Exposure) ................ 271
7.7.7 Analytical Examination of Available Data for Acidity Indicators before Use ........................ 271
7.7.8 Analytical Examination of Available Data for Acidity Indicators after Packing and Storage at 25 oC (60 Days, Sunlight Exposure) ... 272
7.7.9 Other Evaluations .............................................. 272
7.7.10 List of Hypotheses .............................................. 272
7.7.11 Discussion of Hypotheses ................................... 273
7.7.12 Diagnosis and Conclusions ................................. 273
7.8 Modified Atmosphere Packaging ................................... 274
7.8.1 Introduction ....................................................... 274
7.8.2 General Description of the Event ........................ 274
7.8.3 Food Category ................................................... 274
7.8.4 Food Packaging Category ................................... 275
7.8.5 Analytical Examination of Available Data before Packing .................................................... 275
xx
Food Packaging and Food Alterations: The User-oriented Approach
7.8.6 Analytical Examination of Available Data after Packing and Refrigerated Storage (2 ± 2 oC) ............................................... 275
7.8.7 Other Notes ....................................................... 276
7.8.8 List of Hypotheses .............................................. 276
7.8.9 Discussion of Hypotheses ................................... 277
7.8.10 Diagnosis and Conclusions ................................. 277
8 Food Packaging Failures: Inaccurate Design of Food Packages 279
8.1 Metal Packages .............................................................. 279
8.1.1 Introduction ....................................................... 279
8.1.2 General Description of the Event ........................ 280
8.1.3 Food Category ................................................... 280
8.1.4 Food Packaging Category ................................... 280
8.1.5 Analytical Examination of Available Data Concerning Metal Cans before Sterilisation........ 281
8.1.6 Analytical Examination of Available Data Concerning Canned Foods (Food Packaging Materials Only) after Reject and Recall .............. 281
8.1.7 List of Hypotheses .............................................. 282
8.1.8 Discussion of Hypotheses ................................... 282
8.1.9 Diagnosis and Conclusions ................................. 284
8.2 Plastic Packages ............................................................. 284
8.2.1 Introduction ....................................................... 284
8.2.2 General Description of the Event ........................ 286
8.2.3 Food Category ................................................... 286
8.2.4 Food Packaging Category ................................... 286
8.2.5 Analytical Examination of Available Data for Intermediate Cheeses before Final Packing (Vacuum Thermosealing) ...................... 287
Contents
xxi
8.2.6 Analytical Examination of Available Data for Final Cheeses after Final Packing (Vacuum Thermosealing) .................................... 288
8.2.6.1 Preliminary Comments ........................ 288
8.2.7 List of Hypotheses .............................................. 289
8.2.8 Discussion of Hypotheses ................................... 289
8.2.9 Diagnosis and Conclusions ................................. 293
8.3 Paper and Paper-based Packages .................................... 293
8.3.1 Introduction ....................................................... 293
8.3.2 General Description of the Event ........................ 294
8.3.3 Food Category ................................................... 294
8.3.4 Food Packaging Category ................................... 294
8.3.5 Analytical Examination of Available Data Concerning Rennet Casein before Packing ......... 295
8.3.6 Analytical Examination of Available Data for Rennet Casein after Packing and Storage at 25 oC (20 days) .............................................. 296
8.3.7 Other Observations ............................................ 296
8.3.8 List of Hypotheses .............................................. 297
8.3.9 Discussion of Hypotheses ................................... 297
8.3.10 Diagnosis and Conclusions ................................. 298
8.4 Glass-based Packages ..................................................... 299
8.4.1 Introduction ....................................................... 299
8.4.2 General Description of the Event ........................ 299
8.4.3 Food Category ................................................... 300
8.4.4 Food Packaging Category ................................... 300
8.4.5 Analytical Examination of Available Data for Glass Containers before Hot-filling and Final Packing ...................................................... 301
xxii
Food Packaging and Food Alterations: The User-oriented Approach
8.4.6 List of Hypotheses .............................................. 301
8.4.7 Discussion of Hypotheses ................................... 301
8.4.8 Diagnosis and Conclusions ................................. 302
8.5 Coupled Packages .......................................................... 302
8.5.1 Introduction ....................................................... 302
8.5.2 General Description of the Event ........................ 303
8.5.3 Food Category ................................................... 303
8.5.4 Food Packaging Category ................................... 303
8.5.5 Analytical Examination of Available Data for Edible Foods before Final Packing ................ 304
8.5.6 Analytical Examination of Available Data for Polycoupled Packaging ................................. 304
8.5.7 Other Evaluations .............................................. 304
8.5.8 List of Hypotheses .............................................. 305
8.5.9 Discussion of Hypotheses ................................... 305
8.5.10 Diagnosis and Conclusions ................................. 307
8.6 Smart Packages .............................................................. 307
8.6.1 Introduction ....................................................... 307
8.6.2 General Description of the Event ........................ 308
8.6.3 Food Category ................................................... 308
8.6.4 Food Packaging Category ................................... 308
8.6.5 Analytical Examination of Available Data for Vegetables before Modified Atmosphere Packaging ....................................... 309
8.6.6 Analytical Examination of Available Data for Edible Foods after Modified Atmosphere Packaging and Refrigerated Storage (5 Days) ..... 309
8.6.7 List of Hypotheses .............................................. 310
8.6.8 Discussion of Hypotheses ................................... 310
Contents
xxiii
8.6.9 Diagnosis and Conclusions ................................. 311
8.7 Intelligent Packages ....................................................... 311
8.7.1 Introduction ....................................................... 311
8.7.2 General Description of the Event ........................ 312
8.7.3 Food Category ................................................... 312
8.7.4 Food Packaging Category ................................... 313
8.7.5 Analytical Examination of Available Data for Acidity Indicators (Prototypes) ..................... 313
8.7.6 Analytical Examination of Available Data for Acidity Indicators (Prototypes) after 30 oC Storage (90 Days, Sunlight Exposure) ....... 314
8.7.7 List of Hypotheses .............................................. 314
8.7.8 Discussion of Hypotheses ................................... 314
8.7.9 Diagnosis and Conclusions ................................. 315
9 Food Packaging Failures: Passive Vehicles of Microbial Contamination ........................................................ 317
9.1 Meat and Meat-based Foods ......................................... 317
9.1.1 Introduction ....................................................... 317
9.1.2 General Description of the Event ........................ 318
9.1.3 Food Category ................................................... 318
9.1.4 Food Packaging Category ................................... 319
9.1.5 Analytical Examination of Available Data for Packaged Meat Slices after Modified Atmosphere Packaging ....................................... 319
9.1.6 Other Information .............................................. 320
9.1.6.1 Transformation Areas .......................... 320
9.1.6.2 Storage Areas ....................................... 320
9.1.6.3 Different Analyses ............................... 320
9.1.7 List of Hypotheses .............................................. 320
xxiv
Food Packaging and Food Alterations: The User-oriented Approach
9.1.8 Discussion of Hypotheses ................................... 321
9.1.9 Diagnosis and Conclusions ................................. 322
9.2 Dairy Products ............................................................... 323
9.2.1 Introduction ....................................................... 323
9.2.2 General Description of the Event ........................ 324
9.2.3 Food Category ................................................... 324
9.2.4 Food Packaging Category ................................... 325
9.2.5 Analytical Examination of Available Data for Sliced Cheeses before Modified Atmosphere Packaging ....................................... 325
9.2.6 Analytical Examination of Available Data for Modified Atmosphere Packaging Products after 10 Days at 2 ± 2 oC ..................... 326
9.2.7 Food Packaging Materials: Other Data .............. 326
9.2.7.1 Plastic Boxes ........................................ 326
9.2.7.2 Thermosealing Transparent Film ......... 327
9.2.8 Other Information .............................................. 327
9.2.9 List of Hypotheses .............................................. 328
9.2.10 Discussion of Hypotheses ................................... 328
9.2.11 Diagnosis and Conclusions ................................. 329
9.3 Fish Products ................................................................. 330
9.3.1 Introduction ....................................................... 330
9.3.2 General Description of the Event ........................ 330
9.3.3 Food Category ................................................... 331
9.3.4 Food Packaging Category ................................... 331
9.3.5 Analytical Examination of Available Data Concerning Seafood Products .................... 331
9.3.6 Other Information .............................................. 332
9.3.7 List of Hypotheses .............................................. 332
Contents
xxv
9.3.8 Discussion of Hypotheses ................................... 333
9.3.9 Diagnosis and Conclusions ................................. 333
9.4 Vegetables and Canned Foods ........................................ 334
9.4.1 Introduction ....................................................... 334
9.4.2 General Description of the Event ........................ 334
9.4.3 Food Category ................................................... 335
9.4.4 Food Packaging Category ................................... 335
9.4.5 Analytical Examination of Available Data for Fruit Juices (Packed Products) ...................... 335
9.4.6 Other Notes ....................................................... 336
9.4.7 List of Hypotheses .............................................. 336
9.4.8 Discussion of Hypotheses ................................... 337
9.4.9 Diagnosis and Conclusions ................................. 338
9.5 Other Food Products ..................................................... 338
9.5.1 Introduction ....................................................... 338
9.5.2 General Description of the Event ........................ 340
9.5.3 Food Category ................................................... 340
9.5.4 Food Packaging Category ................................... 341
9.5.5 Analytical Examination of Available Data Concerning Food Products after Packing ............ 341
9.5.6 Analytical Examination of Available Data for Separate Cheese Ingredients and Tomato Sauce .. 342
9.5.7 Other Information .............................................. 342
9.5.8 List of Hypotheses .............................................. 343
9.5.9 Discussion of Hypotheses ................................... 343
9.5.10 Diagnosis and Conclusions ................................. 344
10 Logistics and Food Packaging: Connections with Quality Standards .................................................................... 347
xxvi
Food Packaging and Food Alterations: The User-oriented Approach
10.1 The Viewpoint of Packaging Producers .......................... 347
10.1.1 Metal Packages .................................................. 349
10.1.2 Plastic Packages .................................................. 350
10.1.3 Paper and Paper-based Packages ........................ 350
10.1.4 Glass-based Packages ......................................... 350
10.1.5 Coupled Packages .............................................. 351
10.1.6 ëSmartí Packages ................................................ 351
10.2 The Viewpoint of Food Distributors .............................. 352
10.2.1 Meat and Meat-based Foods .............................. 352
10.2.2 Dairy Products ................................................... 353
10.2.3 Fish Products ...................................................... 353
10.2.4 Vegetables and Canned Foods ............................ 354
10.2.5 Other Food Products .......................................... 355
10.3 Quality Control of Packaging Materials and Hazard Analysis and Critical Control Points Links ........ 356
10.3.1 Hazard Analysis and Critical Control Points (HACCP) and Quality Standards: A Necessary Premise .......................................... 356
10.3.2 Packaging Materials and HACCP Connections: A Short ‘Food-oriented’ List of Conditions ........ 359
10.4 Are Technical Data Sheets and Testing Procedures Clear for Final Users? .................................................... 360
10.5 Other Considerations .................................................... 362
11 Conclusions ............................................................................. 365
11.1 Food Packaging: Possible Evolution of Markets and the Problem of Raw Materials ................................ 365
11.1.1 Metal Packages .................................................. 367
11.1.2 Plastic Packages and Coupled Containers ........... 368
Contents
xxvii
11.1.3 Paper and Paper-based Packages, Glass Containers, Ceramic Products ............................ 370
11.2 The Food/Packaging Integrated System: Possible Evolution of Official Regulations ................................... 371
11.3 A New Era for the Clarity between Packaging Producers and Food Industries ....................................... 372
11.4 Evolution of Professional Training – Food Operators .... 372
11.5 Official Inspectors and Certification Bodies: Advanced Training......................................................... 373
Abbreviations .................................................................................... 375
Index ............................................................................................... 381
xxviii
Food Packaging and Food Alterations: The User-oriented Approach