The Appropriate Packaging Technology Assists In Guaranteeing Food Safety

In today's market, it has to turn into a principle to comply with the Food Safety Modernization Act (FSMA) rules and guarantee the safety of baked and snack food products. Therefore, choosing suitable technology for the job is crucial.

FREMONT, CA: Food safety is a significant crisis for all food manufacturers. It is necessary to source the correct inspection and detection technology for every application to confirm that products are free of contamination.

In examining the usage of metal detectors for baked items, the biggest challenge that one faces is the 'product effect.' It happens when a product has a conductive property, which affects the magnetic field produced by the metal detector. It can be detected in high salt, high moisture environments, like warm bread coming out of the oven. The warm bread combined with the high salt content affects the ability of the metal detector to distinguish between actual non-ferrous metal contaminants and the wrong signal given by the combination of typical attributes. Additionally, it is more complicated by every loaf's changing densities, air bubbles, and other physical features. In these techniques, X-ray equipment generated the desired results.

The preferred inspection machinery relies on the packaging materials for products like pies and cakes. For example, as most pies are packaged in aluminum foil pans, metal detectors are utilized to evaluate ingredients and dough. However, after placing the pie into the pan or folding carton, there is the requirement for an X-ray inspection.

Typically, metal detectors function perfectly with frozen baked foods that no longer possess the product effect that 'just out of the oven' types do. The real trick is to make sure that the freezer is proficient and is holding the product at an appropriate temperature. If a product is not completely frozen, its unfrozen center may seem similar to a piece of metal to the detector.

Manufacturers should deploy the right technology for a particular food product. In addition, food safety should be their top priority.