| Affiliation: | 1. Research Group Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Research Group Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Pack4Food (Partner of Food2Know), Coupure Links 653, 9000 Ghent, Belgium;3. Light & Lighting Laboratory, Department of Electrical Engineering (ESAT), KU Leuven, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;4. Hasselt University, Packaging Technology Center IMO-IMOMEC, Wetenschapspark 27, Diepenbeek, Belgium;5. Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium |
| Abstract: | Since more and more pressure is exerted to reduce the use of plastic packaging materials, optimizing the use of food packaging is opportune. The aim of this study was to evaluate the combined effect of packaging materials, spanning a range of oxygen transmission rates (OTR), and retail illumination, on the microbial shelf life and safety of refrigerated ready-to-heat foods. Cooked potato slices were packaged in OPA/PP bags with a high OTR (28.85 ccO2/m2/d) and OPA-EVOH/PP bags with a low OTR (6.57 ccO2/m2/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO2/tray/d) with OPA/PP foils (28.85 ccO2/m2/d), PP trays with OPA-EVOH/PP (6.57 ccO2/m2/d) foils, and PET trays (0.07 ccO2/tray/d) with PET top foil (32.86 ccO2/m2/d) . The packages were stored in a dark environment, or under fluorescent or LED light. Due to the rapid growth of lactic acid bacteria, the microbial shelf life of both food products was largely unaffected by the type of barrier. Illumination at 1000 lux for 12 hours per day led to temperature differences significantly affecting microbial growth. Based on the results, it could be concluded that re-evaluating packaging material choices for these foods may prove valuable, since the use of high-barrier multilayer packaging materials may be considered as a case of overpackaging. |
