PKSC 4640 Review Exam 1

What are the two things important to know in packaging food?

safety and quality

what are the components of food safety

microbiology and safety

what can packaging help with in terms of the two components of safety?

microbiology safety cannot be controlled very much by packaging but chemical safety can be controlled by packaging.

how can chemical safety be controlled by packaging?

packaging can protect the interactions between the food and the environment or the food and the package

what are the components of food quality

nutritional, sensory, physical and texture

what is the pH that microbial growth does not occur under

4\.6

what are the four sources of oxygen

dissolved oxygen, entrapped oxygen, headspace, and oxygen through packaging material

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what are the factors important to food packaging in regards to light

distance from the light source

length of time exposure

transmission or reflection of packaging material

type of light (sunlight and sotre display LED, fluorescent)

what are the 3 major factors affecting light for plastic

type of plastic (LDPE)

thickness

colorant additives

shrink labels

laminates and coatings

name three internal factors of biological changes

1. pH
2. Aw
3. nutrients
4. energy of activation
5. internal antimicrobial components
6. biological structure

what are the external factors of biological changes

temperature

relative humidity in environment

gasses in atmosphere

what type of food is most commonly associated with food outbreak

fruit

what type of bacteria is found in food borne outbreaks

salmonella

what is the role of packaging related to food borne outbreak prevention or standards

packaging cannot

* prevent the outbreaks

packaging can

* control how food is handled during packaging and shipping
* maintain government standards regarding hygiene, monitoring, recording in food production facilities, GMPS
* help develop standards
* track trends in outbreaks
* adapt preventative measures

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what are the two categories of insects for foods

invaders (look for cracks)

penetrators (chew into packaging)

what are susceptible areas of packages to insects

seals, back seams, folds, closures and vulnerable parts of the package

what are some problematic foods with insects

pet treats, raisins, nuts, spices, cereals

what are some problematic conditions with insects?

paper based packaging, odors that attract insects, export products, long (over 3 month) storage

what are the methods of obtaining insect resistant packaging materials

1. select a film with inherent insect penetration
2. increase thickness of materials
3. use a laminate adhesive with an approved insecticide
4. add insecticide directly to the packaging materials
5. use a shrink wrap overwrap as an additional barrier
6. seal corrugated carton flaps completing
7. use a complex patter heat heal or adhesive seal

what is the definition of water activity

measure of the energy state of the water in the food system

what is the water activity that bacteria cannot grow below

0\.5 but 0.85 for the bulk

are all reactions stopped by refrigeration

no they are slowed

whats the difference between sterilization and commercially sterile?

sterilization is the heat specified to destroy all microorganisms, medical packaging like a implant hip joint require sterilization

commercially sterile is heat at a specified temerpature and time to destroy pathogenic bacteria like restoring a can or pouch