scholarly journals Study on technology of greaseproof paper for dry food packaging

2021 ◽  
Vol 63 (3) ◽  
pp. 55-59
Author(s):  
Van Son Cao ◽  
◽  
Thi Quynh Hoa Le ◽  
Thi Thu Nguyet Do ◽  
Thanh Tu Do ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Packaging ◽  
Laboratory Scale ◽  
Experimental Production ◽  
Machine Direction ◽  
Research Results ◽  
Cross Direction ◽  
Tear Index ◽  
Breaking Length ◽  
Dry Food

This paper presents the research results that established the main technological conditions in the production of greaseproof paper, used as the packaging of dry food as the proportion of pulp types, the degree of the beating of pulp, the use of chemicals and oil and greaseproof resistant agent to the properties of the paper on a laboratory scale. At the same time, experimental production and technology conditions were regulated on a 3 ton/day capacity line. The paper quality produced is equivalent to the imported paper products of the same type which is consumed in the market: basis weight: 42.5 g/m2; tensile breaking length: MD (Machine Direction): 7,520 m, CD (Cross Direction): 3,740 m; tear index: MD: 6.8 mN.m2/g, CD: 5.4 mN.m2/g; burst index: 5.6 kPa.m2/g; Cobb60: 17.2 g/m2; KIT rating: 8; ensuring food safety and hygiene.

Passivation of pressure sensitive adhesive stickies by addition of acrylic fibers to OCC pulp before papermaking

TAPPI Journal ◽  
2016 ◽  
Vol 15 (10) ◽  
pp. 631-639
Author(s):  
MOHAMMAD HADI ARYAIE MONFARED ◽  
HOSSEIN RESALATI ◽  
ALI GHASEMIAN ◽  
MARTIN A. HUBBE
Keyword(s):  
Adverse Effects ◽  
Control Sample ◽  
Pressure Sensitive Adhesive ◽  
Acrylic Fiber ◽  
Burst Strength ◽  
Pressure Sensitive Adhesives ◽  
Pressure Sensitive ◽  
Tear Index ◽  
Breaking Length ◽  
Acrylic Fibers

This study investigated the addition of acrylic fiber to old corrugated container (OCC) pulp as a possible means of overcoming adverse effects of water-based pressure sensitive adhesives during manufacture of paper or paperboard. Such adhesives can constitute a main source of stickies, which hurt the efficiency of the papermaking process and make tacky spots in the product. The highest amount of acrylic fiber added to recycled pulps generally resulted in a 77% reduction in accepted pulp microstickies. The addition of acrylic fibers also increased pulp freeness, tear index, burst strength, and breaking length, though there was a reduction in screen yield. Hence, in addition to controlling the adverse effects of stickies, the addition of acrylic fibers resulted in the improvement of the mechanical properties of paper compared with a control sample.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

Study on Food Safety and Green Food Packaging

2012 ◽  
Vol 550-553 ◽  
pp. 1915-1918
Author(s):  
Lin Lin Shang ◽  
Wei Feng
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Food Packaging ◽  
Packaging Materials ◽  
Safety Hazards ◽  
Safety Problem ◽  
Green Food ◽  
Potential Safety ◽  
Safe Food

Safe food packaging is of great significance in solving food safety problem, which can ensure the quality of the food. At the same time protecting the environment should be taken into consideration, and therefore sound food packaging is not only safe to human health but also green to the environment. In this paper potential safety hazards in food packaging materials and how to develop green food packaging are discussed at length.

scholarly journals Food Safety and Employee Health Implications of COVID-19

2021 ◽  
Author(s):  
Aljosa Trmcic ◽  
Elizabeth Demmings ◽  
Kalmia Kniel ◽  
Martin Wiedmann ◽  
Samuel David Alcaine
Keyword(s):  
Food Safety ◽  
Food Supply ◽  
Food Industry ◽  
Food Packaging ◽  
Control Strategies ◽  
Epidemiological Data ◽  
Control Culture ◽  
Safety Risks ◽  
The Face ◽  
Effective Program

The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

scholarly journals A comprehensive risk pathway of the qualitative likelihood of human exposure to SARS-CoV-2 from the food chain

2021 ◽  
Author(s):  
Annie Locas ◽  
Julie Brassard ◽  
Megan Rose-Martel ◽  
Dominic Lambert ◽  
Alyssa Green ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Packaging ◽  
Scientific Evidence ◽  
Food Contamination ◽  
High Stakes ◽  
Risk Pathway ◽  
Hygiene Practices ◽  
Relevant Evidence ◽  
The Impact

A group of experts from all Canadian federal food safety partners was formed to monitor the potential issues relating to SARS-CoV-2 food contamination, to gather and consider all of the relevant evidence and to determine the impact for Canadian food safety. A comprehensive risk pathway was generated to consider the likelihood of a SARS-CoV-2 contamination event at any of the relevant steps of the food processing and handling chain, and potential for exposure and transmission of the virus to the consumer. The scientific evidence was reviewed and assessed for each event in the pathway, taking into consideration relevant elements that could increase or mitigate the risk of contamination. The advantage of having an event-wise contextualization of the SARS-CoV-2 transmission pathway through the food chain, is that it provides a systematic and consistent approach to evaluate any new data and communicate its importance and impact. The pathway also increases the objectivity and consistency of the assessment in a rapidly evolving and high-stakes situation.   Based on our review and analysis, there is currently no comprehensive epidemiological evidence of confirmed cases of SARS-CoV-2, or its variants, causing COVID-19 from transmission through food or food packaging. Considering the remote possibility of exposure through food, the likelihood of exposure by ingestion or contact with mucosa is considered negligible to very low and good hygiene practices during food preparation should continue to be followed.

scholarly journals Food allergy, safety and analytics

2012 ◽  
pp. 323-326
Author(s):  
Sándor Tömösközi ◽  
Lívia Hajas ◽  
Tamás Langó ◽  
Kitti Török ◽  
Zsuzsanna Bugyi
Keyword(s):  
Food Allergy ◽  
Food Safety ◽  
Hypersensitivity Reaction ◽  
Food Analysis ◽  
Analytical Methods ◽  
Food Packaging ◽  
Social Economic ◽  
Health Food ◽  
Economic Problems ◽  
Naturally Occurring

The food allergy is a hypersensitivity reaction against naturally occurring proteins in food. These types of disease can cause not only personal inconvenience to the patient but serious health, food safety and food analysis, social-economic problems. The only effective treatment for these illnesses is a life-long diet avoiding the allergenic foods or components of food. In the interest of the patients’ health 14 allergenic components must be labeled on the food packaging. To meet the requirement of regulation reliable and valid analytical methods are necessary which for the most allergenic foods are not available.

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