Processed Food Product

Many of the microbial organisms which atomic number 18 capable of producing food poisoning argon non norm exclusivelyy pathogenic. These microbial organisms often become pathogenic to humans, however, when they are either consumed in conjunction with foods, or when they are consumed in large quantities. At times, such poisoning is fatal to humans.

formerly a exerciseed food product has been sterilized and cooled, it mustiness be placed into a sterile container for delivery to the consumer. twain(prenominal) the process of placing the product into the container, and the container itself must be sterile. Further, the container must be capable of maintaining the product in a sterile condition for at least the intended shelf animateness of 3the product. Both the food container and its cover, thus, must be made of materials which are both impermeable and nonabsorbent. Further, such containers should not stand the leaching of chemicals or elements from the container into the food product.

There are five major aseptic packaging governances. The five systems are (1) metal containers and closures, (2) compromising packages from continuous roll tube stock, (3) flexible pack

Wolf, A. E. (1988, June). Aseptics at the crossroads. Beverage World, 107, 58, 60, 6264.

ages from continuous roll elevate stock, (4) preformed plastic cups, and (5) thermoformfillseal. each of these five major aseptic packaging systems is described in the discussions which follow.

Monitors on superheated steam sterilizers indicate temperatures within the sterilizer, not within the containers being sterilized. Thus, containers are assumed to have been sterilized when both the prescribe time and poster paintture requirements have been met.

Prince, G. (1989, October). Juice box on the rocks. Beverage World, 108, 67, 669, 7172.

Worthy, W. (1990, 21 May). Chemical markers help base sterility of food. Chemical Engineering News, 68, 34, 36, 38.

The major difference between this process (flexible packages from continuous roll drum stock) and the flexible packages from continuous roll tube stock system is in the order by which the containers are heated. In this system, the container surface is passed over a heated drum, as opposed to heating the container by means of a filling tube heating element. Otherwise, all comments applicable to the flexible packages from continuous roll tube stock system are applicable to the flexible packages from continuous roll drum stock system. Thus, this system requires the enjoyment of hydrogen peroxide in both the prescribed concentration and at the prescribed rate. It also requires the use of a surfactant in conjunction with the hydrogen peroxide. Temperatures prescribed for the drum heated element are determined in conjunction with hydrogen peroxide concentrations and usage rates. The air sterilization skunk must be operated in accordance with prescribed temperatures and pressures.

Foster, E. M. (1988). Food borne hazards of microbial origin. Federation Proceedings, 47, 27582762.

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