When Freshness Counts – Modified Atmosphere Packaging

 

Centuries ago, merchants and shippers would place a lit candle inside barrels used to store biscuits before closing the lid. The idea was that the candle flame would deplete the oxygen inside the barrel to help keep the biscuits from spoiling. These days, the candle flame has been replaced by processes called Modified Atmosphere Packaging (MAP), which can be either active or passive. By altering the atmosphere inside food product packages, or by using specialized packaging films, today’s food processors can preserve freshness and taste; extend shelf-life; prevent oxidation, which can lead to food spoilage; and protect against crushing the food contents inside the packaging, all without the use of chemical additives, stabilizers, or even candles.

Why Use Modified Atmosphere Packaging?

Consumers want food that not only looks, tastes, and smells good, but is also convenient and lasts longer than a few days after purchase. In order to satisfy consumers, food packagers need to eliminate or, at least, control factors that contribute to food spoilage, including improper levels of moisture, temperature, or light; excessive oxygen (i.e., oxidation); and the growth of microorganisms (such as mold or pathogens that can lead to food-borne illnesses).

Spoiled food means lost revenues and lower profits for producers and intermediaries, higher food prices passed on to the consumer, and an environmental burden, as food waste reportedly contributes to some 8% of global greenhouse gas emissions.

How Does MAP Work?

Active modified atmosphere packaging works by changing the atmosphere inside food packaging, typically by the introduction of gases. For instance, carbon dioxide is often used to remove oxygen from inside the packaging of breads and other baked goods, in order to keep the products from going stale, prevent mold growth, and extend shelf-life.

Packaged foods with high-fat content, such as certain cheeses or fish high in fatty acids, require a high concentration of carbon dioxide to prevent mold growth and to prevent the cheese or fish from tasting rancid. However, excessive levels of carbon dioxide can make certain foods taste sour. To prevent that from occurring, food packagers may elect to use nitrogen, or a mixture of gases, instead of carbon dioxide alone.

Conversely, while certain meat, fish, and poultry require that all or almost all oxygen be removed from inside packaging and replaced with carbon dioxide and/or nitrogen to prevent microbial growth and spoilage, oxygen is actually added to some packaged meats, low-fat fish, and shellfish to prevent fading or loss of color, as well as to inhibit the growth of certain types of bacteria.

Adding nitrogen gas to packaging not only helps salty snack foods stay crispy and fresh by displacing the oxygen inside food packaging, but it also helps protect the contents from getting crushed or broken during transport of the products from manufacturing facilities to stores and, ultimately, to consumers’ pantries.

Fresh fruits and vegetables are often packaged by using a passive form of MAP which includes specialized, permeable packaging films. The permeable film allows the fresh produce to continue to respire (that is, breathe) after being harvested, but at a much slower rate than if it were still on the plant. Low oxygen levels, combined with carbon dioxide or nitrogen, help to preserve the freshness, taste, and appearance of fresh fruits and vegetables.

Proper Monitoring Can Preserve Food Products and Protect Packaging Personnel

Balancing the correct mixture of oxygen, carbon dioxide, and nitrogen is vital when it comes to food packaging. Too much or too little of a required gas can lead to foods that have unappetizing taste, smell, or appearance and, in baked goods, can promote mold growth, and staleness.

Moreover, food packagers and others working around carbon dioxide and nitrogen need to be aware of the potential safety risks associated with these odorless and colorless oxygen-depleting gases. According to the Occupational Safety and Health Administration (OSHA), an environment in which oxygen levels fall below 19.5 percent is considered an oxygen-deficient atmosphere and should be treated as immediately dangerous to health or life. When there is not enough oxygen in the air, persons working in the affected area may become disoriented, lose consciousness, or even suffocate due to the lack of sufficient oxygen.

Because carbon dioxide and nitrogen are devoid of odor and color, individuals working around these gases might well, in the absence of appropriate monitoring equipment, be unaware that a safety risk situation has developed.

PureAire Monitors

PureAire Monitoring Systems’ Dual Oxygen/Carbon Dioxide Monitor offers thorough air monitoring, with no time-consuming maintenance or calibration required. A screen displays current oxygen and carbon dioxide levels for at-a-glance reading by food packaging employees, who derive peace of mind from the Monitor’s presence and reliable performance.

In the event of a carbon dioxide or nitrogen gas leak, and a decrease in oxygen to an unsafe level, PureAire’s Monitor will set off an alarm, complete with horns and flashing lights, alerting personnel to evacuate the area.

PureAire’s Dual Oxygen/Carbon Dioxide Monitor is well-suited for facilities where gases such as carbon dioxide and nitrogen are used. Our Dual O₂/CO₂ monitor includes both a non-depleting, zirconium oxide sensor cell, to monitor oxygen levels, and a non-dispersive infrared (NDIR) sensor cell, to monitor carbon dioxide levels. PureAire’s O₂/CO₂ monitors can last, trouble-free, for over 10 years under normal operating conditions.

Freeze-Dried Food…Dogs Eat It Up

Overview

As dog owners, we treat our pets as we do our children, taking care that the food we give them is not only filling and nutritious but contains only high-quality ingredients sourced and processed in ways that meet our exacting standards.

For many owners, far in the past are the days of grabbing any old bag of kibble off the shelf and feeding it to Fido or Ginger. Dog owners today are making informed choices in their purchases of pet food, such as whether the ingredients are all-natural or organic, whether they contain allergens to be avoided, which proteins predominate in the mix, etc. Not only are owners increasingly educated about what goes into their dogs’ food, they are faced with many choices when it comes to exactly what form the food will take.

Types of Dog Food

Major pet food types available to contemporary dog owners, from a wide array of manufacturers, include dry food, semi-moist, canned, raw, and freeze-dried food.
Dry food, commonly known as kibble, is the most prevalent type of dog food on the market. Semi-moist food is served either on its own or added to kibble for a variety of tastes and textures. Canned food is a moist product with a long shelf life. Raw food appeals to owners who believe that an uncooked all-meat diet is closer to what dogs would have eaten in the wild, before they became domesticated. Raw foods may be produced and sold as either fresh, fresh frozen, or freeze-dried.

Freeze-Dried Dog Food

The freeze-dried dog food segment--including 100% freeze-dried meals, so-called “kibble+” (dry kibble mixed with freeze-dried components), and freeze-dried treats, such as beef liver and other types of training tidbits--currently commands only a niche share of the ~$30 Billion U.S. dog food industry, but it is rapidly growing in popularity among owners seeking, as in their own diets, to avoid highly processed foods.

Purchasing freeze-dried proteins, whether cooked or raw, as well as fruits and vegetables (which are typically freeze-dried in a raw state), allows owners to provide their pets with minimally processed, nutrient-rich, natural foods. Freeze-drying quality ingredients makes for an easily transportable, shelf-stable tasty food that does not require refrigeration.

Gas Usage in Freeze-Dried Food Processing and Packaging

Food safety is as important in the pet food industry as it is in the manufacturing and distribution of human-grade foodstuffs.  Proper temperatures must be maintained in order to prevent mold and bacteria growth resulting from, among other things, improper cooking and cooling temperatures, as well as insufficient or excessive moisture.

Quality control and safety concerns dictate that, because of their rapid cooling and freezing properties, liquid nitrogen (LN2) and liquid carbon dioxide (liquid CO2) be used in pet food production to uniformly cool proteins after cooking, and to freeze them as part of the freeze-drying process. Once properly chilled, the proteins and other ingredients that go into a freeze-dried dog food product are quickly frozen in blast freezers using LN2 or liquid CO2.  After freezing, they are placed into vacuum drying chambers for some 12 hours, until the drying process is complete (i.e., essentially all moisture has been removed), following which the food is ready for packaging.

To prolong dog food shelf life (by inhibiting the growth of mold and bacteria which thrive in oxygenated environments), nitrogen is injected to displace oxygen from the product packaging.The addition of nitrogen during the packaging phase also provides a cushion to protect the contents from settling and breakage that can occur during shipping and handling.

Oxygen Monitors Can Improve Safety in Pet Food Manufacturing and Packaging

While their use is essential in the production of freeze-dried dog food, nitrogen and carbon dioxide can pose health risks (including death by asphyxiation) to employees working in the industry. Nitrogen and carbon dioxide are both odorless and colorless, and they displace oxygen. Absent appropriate monitoring, workers would be unable to detect a leak if one were to occur in a gas cylinder or line. Conversely, by utilizing a top-quality oxygen monitor, safety and production personnel can track oxygen levels and detect leaks before workers’ health is jeopardized.

PureAire Monitors

With PureAire Monitoring Systems’ dual oxygen/carbon dioxide monitor, pet food producers can track levels of oxygen and detect nitrogen or carbon dioxide leaks before workers’ health is at risk. PureAire’s O2/CO2 monitor measures oxygen and carbon dioxide 24/7, with no time-consuming maintenance or calibration required. PureAire’s monitors can handle temperatures as low as -40C, making them ideally suited for environments, such as pet food processing plants, that use liquid nitrogen and carbon dioxide.

Built with zirconium oxide sensor cells and non-dispersive infrared sensor (NDIR) cells, to ensure longevity, PureAire’s O2/CO2 monitors can last, trouble-free, for over 10 years under normal operation conditions.

New requirements for safe use and storage of liquid nitrogen and dry ice

The College of American Pathologists ("CAP")recently imposed new requirementsto address risks related to the use and storage of liquid nitrogen ("LN2") and dry ice.

Background

The new requirements come after a deadly incident in 2017, when liquid nitrogen leaked at a Georgia lab that was not accredited through CAP.  Emergency responders were called to the scene when an employee suffered burns and, moreover,lost consciousness from oxygen deprivation caused by the leak. While the employeeeventuallyrecovered from her injuries, one of the first responders died of asphyxiation as a result ofthe nitrogen leak.

That unfortunate incident illustrates the dangers of nitrogen leaks,which are inherent in the storage and use of LN2. Indeed, there are several cases reported nearly every year of laboratory personnel who die of asphyxiation caused by exposure to nitrogen gas.
Asphyxiation riskis present in dry ice usage as well since, if it is stored in areas without proper ventilation, dry ice can replaceoxygen with carbon dioxide, potentially causing workers to rapidly lose consciousness.

CAP’s New Regulations

Despite their safety risks, both dry ice and LN2 have many beneficial uses in commercial and lab settings, including hospital and research facilities. As such, CAP’s new focus on utilizing best practices to increase employee safety and reduce the danger of nitrogen leaks is vitally important.
Before the regulations were changed, lab directors had greater personal discretion in selectingthe types and deployment of safety equipment utilized in their facilities. Now, laboratories are required to place oxygen("O2") monitors at human height breathing levels anywhere liquid nitrogen is used or stored, and they must place signage warning of safety risk regarding, and train all affected employees on safe handling of, LN2 and dry ice.

Pathologists understand that oxygen/carbon dioxide monitors must be placed appropriately anywheredry ice or LN2 are used or stored.  Even a couple tanks of liquid nitrogen kept in a supply closet pose a safety risk, because even a small leak can quickly displace a large amount of oxygen.

Oxygen Monitors Protect Laboratory Workers

While many people realize that the use and storage of liquid nitrogen and dry ice can present health risks, they may fail to grasp the speed at which circumstances can become dangerous.  It takes only a few breaths of oxygen-deficient air for one to lose consciousness.

AS CAP recognized, oxygen and carbon dioxide monitors offer an effective solution to the health and safety risks posed by nitrogen leaks and inadequatedry ice storage. O2/CO2 monitors continually monitor the air, and they will remain silent so long as oxygen and carbon dioxideremain within normal levels.However,in the event that oxygen is depleted to an unsafe level (19.5%, as established by OSHA), or carbon dioxide levels rise to an unsafe level, alarms embedded in the monitors will sound, alerting employees to evacuate the area and summon assistance from qualified responders.

PureAireMonitors

PureAire Monitoring Systems’ line of oxygen and dual oxygen/carbon dioxide monitors offerthorough air  monitoring, with no time-consuming maintenance or calibration required., The monitors function well in confined spaces, such as closets, basements, and other cramped quarters.  PureAire’s monitors can handle temperatures as low as -40 C, making them ideally suited for environments, such as laboratories, that utilize liquid nitrogen or dry ice. A screen displays current oxygen levels for at-a-glance reading by employees, who derive peace of mind from the monitor’s presence and reliable performance.
Built with zirconium oxide sensor cells and non-dispersive infrared sensor (NDIR)cells, to ensure longevity, Pure Aire O2 monitors can last, trouble-free, for over 10 years under normal operating conditions.  That makes PureAire a cost-effective choice forprotecting employees and complying with the new safety regulations affecting labs and hospitals.
Learn more about oxygen monitors and best practices for their use at www.pureairemonitoring.com.

CO2 Monitor For Breweries: Carbon Dioxide Safety and How to Stay Safe

Carbon dioxide is a necessary byproduct of the brewing process, yet too much CO2 can be dangerous to employee health. In Germany, two workers died at the same brewery in 2012 due to hazardous levels of CO2 present in beer mixing and pressure tanks. Learn more about how CO2 levels can get out of control during the beer brewing process and ways to protect your staff from this deadly gas.

Carbon Dioxide in Brewing

As beer ferments in stainless steel fermentation tanks, the yeast that was pitched into the wort eats up the natural sugars (glucose) over the course of 14 days or more. Lagers have a longer fermentation period of up to 6 weeks. During this time, the beer is held in a pressurized tank and kept at a constant temperature. As the yeast consumes the sugars, it creates carbon dioxide gas and ethyl alcohol. The alcohol-free wort then becomes both carbonated and alcoholic, essentially turning into beer as we know it.

Some carbon dioxide gas escapes the fermenter through an airlock during the initial fermentation period. However, as the beer finishes fermentation and reaches its final specific gravity (a measure of alcohol by volume), the airlock is capped and CO2 is then allowed to build up inside the tank. This ensures that beer becomes carbonated and develops the fizzy mouth feel you've come to associate with beer. Additional carbon dioxide can be added to the beer as needed to control the end result and ensure consistency in commercial brewing.

Hazards of Carbon Dioxide

While carbon dioxide is crucial to the taste and feel of beer, it is also highly dangerous. CO2 displaces oxygen, which can lead to asphyxiation if the oxygen deficiency is not corrected. CO2 can also be highly toxic, even at levels as low as 0.5%. Exposure to more than 10% by volume of carbon dioxide can cause death within minutes. By the time a fellow staff member realizes that a colleague is non-responsive or has been overcome by exposure, the damage is done.

Brewers must control their exposure to CO2 through all aspects of the beer brewing process, from fermentation to packaging and bottling. CO2 is heavier than air, so it will settle to the bottom of fermentation tanks. The gas can then escape from fermentation tanks and hide on the brewery floor, in invisible and dangerous pockets of air.

Since carbon dioxide gas is odorless and colorless, brewery workers may not know when they are being exposed to dangerous levels of CO2 until it's too late. Even if staff are trained in the best practices regarding carbon dioxide in the environment, they cannot protect themselves from something they cannot see or smell.

To keep staff safe, it's a smart idea to monitor levels of carbon dioxide in the air. A dual-use oxygen/carbon dioxide sensor can monitor existing levels of CO2 and alert staff if the amount of CO2 start to rise. This monitor can also track the level of oxygen, sounding an alarm if oxygen levels fall to a point where staff do not have enough oxygen to breathe.

When levels of CO2 reach the point that can be hazardous to health or exceed the minimum exposure risk, or when the amount of oxygen in the air becomes too low, visual and auditory alarms go of that alert all staff on the brewery floor to the dangers. Staff can then evacuate the premises safely.

These monitors take readings of the levels of O2 and CO2 in the environment at all times. If levels become too high, brewery staff can remove carbon dioxide from the environment by using the ring main or manually removing the CO2.

PureAire offers a dual O2/CO2 monitor that has a zirconium sensor, which is uniquely equipped to perform in humid environments where temperatures fluctuate. The same Co2 detector can last for up to 10 years, and will not require significant maintenance or calibration to remain accurate. Compared to other brewery CO2 monitor offerings, PureAire's are accurate, durable, reliable, and easy to use.
As a leading expert in the area of carbon dioxide monitoring, PureAire has more than 15 years of experience creating durable oxygen deficiency monitors. Learn more about the PureAire Oxygen Monitoring System by emailing info@pureaire.net or visiting the business website, www.pureairemonitoring.com.