Noting that food packaging has increased during the pandemic process, experts emphasize that for food safety, it is necessary to wash hands frequently when touching raw food and during meal preparation, to pay attention to the cleanliness of surfaces and equipment that come into contact with food, and to keep raw meat products separate from other food products.
Dr. Instructor Member Salih Tuncay and Lecturer. See. Dr. İsra Toptancı made evaluations about food packaging.
Dr. Instructor Member Salih Tuncay stated that with the development of industry, a large part of the humanity in the world has moved away from agricultural areas and mostly turned to processed and packaged foods to meet their nutritional needs, “In this respect, maintaining food quality, increasing safety and reducing post-harvest losses are the main goals of a sustainable food system. No matter how high the output quality is in the production of food, if a good protection technology is not applied, there will be significant losses in the quality qualities perceived by the consumer for that product. This means energy and cost losses.” said.
The right packaging extends the shelf life of the product
Noting that packaging has stepped in to prevent these losses and has a very important place in the food industry, Dr. Instructor Member Salih Tuncay said, “Packaging materials are used in the food industry to protect food from microbial, physical and chemical contamination during storage and transportation stages, and therefore, it plays a mandatory role in food production. A wide variety of packaging materials and packaging formats are used in the fresh and processed food industry to process, store and distribute fresh and processed food products from farm to consumer. In its most basic form, packaging is a system that preserves the product in which it maintains its integrity, ensures the continuity of the product feature and informs the buyer about the product. A properly chosen packaging protects the food from external factors, reduces quality losses and extends the shelf life of the product.”
Correct packaging of food is very important
Noting that one of the most important issues in the field of food is the packaging of foods, Dr. Instructor Member Salih Tuncay said, “The main task of packaging is to deliver the desired quality to the consumer by preserving the post-processing properties of the raw products or unprocessed fresh products after the food is plucked from the branch and after the cut.” said.
Pay attention to the interaction of food and packaging!
Noting that food packaging, packaging material and chemical properties of food, packaging and food can interact depending on conditions such as packaging and storage temperature, exposure to UV light and storage time of the product, Dr. Instructor Member Salih Tuncay said that undesirable situations occur as a result of the interaction of food and packaging.
Dr. Instructor Member Salih Tuncay listed these as corrosion, sulfur blackening and migration.
Corrosion: These are the main changes in tin packaging that cause quality loss in food and limit shelf life. Here, deterioration in the color, smell and taste of the food occurs. It is a process in which foods with high fat content, especially containing unsaturated fatty acids, are rapidly oxidized with oxygen.
Sulfur darkening: Especially when products with high protein content are canned in lacquered or porous lacquered cans, brown, black and dark blue stains are formed on the inner surface of the can. In both cases, the outer surface of the can should be lacquered, the amount of tin coating should be paid attention to and the tin layer should be prevented from being scratched and damaged.
Migration: This interaction causes contamination from packaging material in contact with food to foods and from food to packaging. At this point, the important thing is which food and which packaging material will come into contact at what temperature and for how long.
Dr. Instructor Member Salih Tuncay listed his recommendations as follows:
* Food packaging must be made of material that will not interact with food.
* If the food is sensitive to light, the light transmittance of the packaging material should be low.
* If the foodstuff is sensitive to gas, if the foodstuff is packaged in a modified atmosphere, the gas-tightness of the packaging material must be high.
* Again, if the food is sensitive to moisture or if the moisture content of the food is to be preserved, it should form a barrier against moisture and vapor permeability.
Packaging increased in food during the pandemic process
Instructor See. Dr. Isra Toptancı, on the other hand, stated that the demand for ready-made foods and packaged foods increased during the pandemic and said, “People have started to prefer packaged products more because they think they are more hygienic and reliable. Packaging in foods has increased. An important example of this is bread, which is a basic food item. In particular, the packaging with a locked lid system has received more attention from consumers. Sensitivity in society to prevent hand contact with food has gradually increased and packaging techniques have been put into use by the food industry. During the pandemic period, the most obvious indicator of this was that the fruits and vegetables sold by weight in the markets were bagged and sold in kilogram packages, and the consumer’s hand-selected shopping was restricted. he said.
Spread by food is low
Dr. Isra Toptancı stated that there is a widespread view that the spread of Covid disease by food is very low among the ways of spreading, “The disease-causing effect is very low. The most common and fastest spread of the disease is through solonum where there is a heavy viral load. The European Food Safety Authority (EFSA) has reported that the studies are being monitored and there is no evidence that food is a possible source or transmission route of the virus.
Pay attention to these recommendations for food safety!
Dr. According to the statements made by the FDA and WHO, İsra Toptancı listed the basic hygiene rules that must be followed to ensure food safety in protection from the pandemic:
* Hands should be washed frequently when touching raw food and during meal preparation.
* Attention should be paid to the cleanliness of surfaces and equipment that come into contact with food.
* Raw meat products should be kept separate from other food products, foods should be cooked at the appropriate temperature (at least 72 °C) and cooled immediately without waiting for a long time at room temperature, consumption of raw or undercooked products should be avoided.
Packaging should be done according to the type of food.
Instructor See. Dr. Isra Toptancı also explained the mistakes made especially in food packaging as follows: “The most important problem in food packaging is the lack of packaging/packaging according to the type of food. The main reason for this is that every package is used in all kinds of food without paying attention to the declaration of the package used or the area of use on the label. For example, while PVC films are not suitable for contact with oily foods, the upper parts of oily foods are packaged with PVC films. Again, aluminum migration is detected in very high amounts when aluminum foils come into contact with acidic foods. For this reason, when using the packages, the criteria specified in the declarations of conformity/labels should be taken into consideration with which food and for how long and at what temperature.