Food Safety Magazine, April/May 2011

pizzas, pastas and rice and literally almost anything that is consumed. The instructions are designed to ensure a quality experience and that the food is safe. Since many foods are marketed as partially cooked or raw, the processor re-lies on the end user to process and handle the product according to instructions.

The role of packaging as a means for protecting consumers has expanded recently. Many ingredient suppliers have realized that by clearly labeling allergens on the cases and/or pallets, they now have a value-added item. Many industrial users are starting to demand such labeling. This is a simple thing for the supplier to do, stating on the case using colored inks or larger print that the product “CONTAINS WHEAT” or “CONTAINS WHEAT AND EGG.” Other suppliers have placed large, brightly colored stickers on their products that simply say “ALLERGEN.” This kind of labeling reminds the processor that the product contains an allergen and should be handled accordingly.

What Is the Real Threat?

Is packaging a potential problem when it comes to food safety? The answer is an emphatic “NO.” All materials used in packages must be approved for use in food contact applications. If questions are raised about a compound or a product, the industry and government will move to evaluate the material.

Can packaging cause problems? Of course. Packaging can cause problems and be identified as part of the problem in investigations into product spoilage, loss of shelf life or other issues. However, in most cases, it is not the packaging material per se that is the villain. The cause is usually improper sealing or packaging operations, the selection of the wrong material for that process operation or subjecting the packaging materials to conditions that aggravate a situation, much like the moldy snack cake.

Packaging is and will remain an evo-
lutionary science and technology. It is a
discipline that constantly learns from its
mistakes and has evolved rapidly over
the past 20 years. Take a walk through
your local market and you will see pack-
ages on the shelves that weren’t there a
few years back. One word of advice to
the food processor, however; when look-
ing to change packages or materials, look
to a packaging professional for help. Go
to your suppliers, a consultant or some-
one in academia who understands the
science and technology of packaging.
They can help you not only find the
best materials but help troubleshoot
problems and reduce costs. Seek to do it
right the first time around. n

Richard F. Stier is a consulting food scientist with international experience. Among his many affiliations, he is a member of the Institute of Food Technologists and an editorial advisor to Food Safety Magazine. He can be reached at rickstier4@aol.com.

References

1. Hayes, A. H. 1983. The Food and Drug Administration’s role in the canned salmon recalls of 1982. Public Health Reports 98( 5):412–415.

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