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Researchers have identified nearly 200 chemicals used to make food packaging that could possibly increase the risk of breast cancer.. Found in plastics and paper, some of the potential mammary ...
A food safety-risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. With risk analyses food safety systems can be strengthened and food-borne illnesses can be reduced. [1]
However, food packaging today is strongly associated with both environmental risks and health risks for consumers. To help packaging professionals address this challenge, a Responsible food packaging platform (FitNESS Food Packaging) [ 25 ] was created in 2017 by 11 European partners, to provide both general and in-depth training courses on the ...
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
The Food Packaging Forum conducts studies about the chemicals in food packaging [10] [11] and is a stakeholder in a range of research projects including the EU-funded project LIFE-EDESIA, which investigates chemical alternatives to bisphenols, phthalates and parabens. The Food Packaging Forum also contributed to the report "A Circular Economy ...
ISO 22000:2018 Food safety management systems – Requirements for any organization in the food chain; ISO/TS 22002 Prerequisite programmes on food safety ISO/TS 22002-1:2009 Part 1: Food manufacturing; ISO/TS 22002-2:2013 Part 2: Catering; ISO/TS 22002-3:2011 Part 3: Farming; ISO/TS 22002-4:2013 Part 4: Food packaging manufacturing
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.