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Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage

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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 ccO(2)/m(2)/d) and OPA-EVOH/PP bags with a low OTR (6.57 ccO(2)/m(2)/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO(2)/tray/d) with OPA/PP foils (28.85 ccO(2)/m(2)/d), PP trays with OPA-EVOH/PP (6.57 ccO(2)/m(2)/d) foils, and PET trays (0.07 ccO(2)/tray/d) with PET top foil (32.86 ccO(2)/m(2)/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.
Keywords
LISTERIA-MONOCYTOGENES, COLOR STABILITY, SENSORY QUALITY, RETAIL DISPLAY, EAT FOODS, ATMOSPHERE, GROWTH, LIGHT, SPOILAGE, HAM, dynamic oxygen concentration, packaging, potato slices, ready meals, shelf life

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Citation

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MLA
Baele, Maarten, et al. “Effect of Packaging Oxygen Transmission Rate on the Shelf Life of Ready-to-Heat Foods Susceptible to Postcontamination during Refrigerated and Illuminated Storage.” PACKAGING TECHNOLOGY AND SCIENCE, vol. 33, no. 3, 2019, pp. 99–111.
APA
Baele, M., Vermeulen, A., Leloup, F., Adons, D., Peeters, R., Devlieghere, F., … Ragaert, P. (2019). Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage. PACKAGING TECHNOLOGY AND SCIENCE, 33(3), 99–111.
Chicago author-date
Baele, Maarten, An Vermeulen, Frederic Leloup, Dimitri Adons, Roos Peeters, Frank Devlieghere, Bruno De Meulenaer, and Peter Ragaert. 2019. “Effect of Packaging Oxygen Transmission Rate on the Shelf Life of Ready-to-Heat Foods Susceptible to Postcontamination during Refrigerated and Illuminated Storage.” PACKAGING TECHNOLOGY AND SCIENCE 33 (3): 99–111.
Chicago author-date (all authors)
Baele, Maarten, An Vermeulen, Frederic Leloup, Dimitri Adons, Roos Peeters, Frank Devlieghere, Bruno De Meulenaer, and Peter Ragaert. 2019. “Effect of Packaging Oxygen Transmission Rate on the Shelf Life of Ready-to-Heat Foods Susceptible to Postcontamination during Refrigerated and Illuminated Storage.” PACKAGING TECHNOLOGY AND SCIENCE 33 (3): 99–111.
Vancouver
1.
Baele M, Vermeulen A, Leloup F, Adons D, Peeters R, Devlieghere F, et al. Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage. PACKAGING TECHNOLOGY AND SCIENCE. 2019;33(3):99–111.
IEEE
[1]
M. Baele et al., “Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage,” PACKAGING TECHNOLOGY AND SCIENCE, vol. 33, no. 3, pp. 99–111, 2019.
@article{8645042,
  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 ccO(2)/m(2)/d) and OPA-EVOH/PP bags with a low OTR (6.57 ccO(2)/m(2)/d). Cooked composite meals were packaged in tray and foil combinations, also spanning a range of OTR: PP trays (2.09 ccO(2)/tray/d) with OPA/PP foils (28.85 ccO(2)/m(2)/d), PP trays with OPA-EVOH/PP (6.57 ccO(2)/m(2)/d) foils, and PET trays (0.07 ccO(2)/tray/d) with PET top foil (32.86 ccO(2)/m(2)/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.},
  author       = {Baele, Maarten and Vermeulen, An and Leloup, Frederic and Adons, Dimitri and Peeters, Roos and Devlieghere, Frank and De Meulenaer, Bruno and Ragaert, Peter},
  issn         = {0894-3214},
  journal      = {PACKAGING TECHNOLOGY AND SCIENCE},
  keywords     = {LISTERIA-MONOCYTOGENES,COLOR STABILITY,SENSORY QUALITY,RETAIL DISPLAY,EAT FOODS,ATMOSPHERE,GROWTH,LIGHT,SPOILAGE,HAM,dynamic oxygen concentration,packaging,potato slices,ready meals,shelf life},
  language     = {eng},
  number       = {3},
  pages        = {99--111},
  title        = {Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage},
  url          = {http://dx.doi.org/10.1002/pts.2486},
  volume       = {33},
  year         = {2019},
}

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