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Sterilization safety of retort pouches
The FDA (United States Food and Drug Administration) requires that, when applying for food registration with the FDA, it must show the scientific basis for the full extent of pasteurization, and require the investigation of the temperature distribution on the sterilizer used and the implementation of the heat transfer test and measured data. Submit as an attachment.
The purpose of the temperature distribution survey is to confirm the uniformity of the temperature distribution of the food placed in the sterilizer. It is a specific test of the area with the slowest increase in temperature within the sterilizer and the lowest temperature in the area (low temperature Point) consists of two parts, such as a specific test.
The heat transfer test measures the temperature change of a food placed at a specific low temperature point to prove that under the designed sterilization conditions, a sufficient heat sterilization effect can be obtained even in the worst-case position. The FDA has detailed guidelines for the implementation of these investigations and tests.
We hope to introduce effective weapons to improve the safety management of retort pouch foods, that is, the HACCP system. By using this system, a series of manufacturing processes from fresh raw materials to final products can be inspected at important management points that must be controlled to effectively reduce the food's significant harm to human health. If it is found to deviate from the management point, The product must be isolated, reprocessed, or discarded as prescribed.
For filling foods as sealed containers, the greatest hazard of retort pouches that circulate at normal temperature is botulinum toxin. Therefore, among the important management points for retort pouch foods, it is the seal and pasteurization process that must be highly valued. It can be said that the most important thing in the manufacturing process of retort pouched foods is the heat sterilization process. In fact, the key to this is the retort pouched food sterilizer.
Basic functions required for retort pouched foods The standard configuration of this device is equipped with PCH (performance check mode), ECH (simple adjustment mode), HCH (maintenance check mode), mode setter on the control box of the sterilizer. Etc. to ensure the repeatability of the operation of the device.
PCH (Performance Check Mode): This setting makes it easy to confirm the normal state of the machine before production starts. Specifically, the idling is performed before the start of production, and the reference pattern curve is used to confirm whether the device can operate normally. And can confirm the utility, metering control device, mechanical action, normal operation of the device.
ECH (Simple Adjustment Mode): An operation mode that allows the mercury/thermometer to easily confirm the temperature/pressure sensor indication value. HCH (Maintenance Inspection Mode): The frequency of use of the valves, pumps, etc. incorporated in the device can be confirmed, and it serves as a reference index for maintaining the normal operation of the device. Mode setter: It is possible to distinguish between the design card for setting and changing the design sterilization condition set by the cooking food manager and the mode card corresponding to the sterilization product to prevent the operator from entering the design sterilization condition by mistake.
Monitoring and recording are the 4th principles of HACCP (important management items), defined as the measurement and observation of a single CCP-related management standard according to a prescribed method. By monitoring and recording whether or not the CCP is managed accurately, it is possible to further ensure product safety and clarify manufacturing duties while confirming the status of microbial control. The standard equipment also includes a high-performance temperature/pressure recorder that allows printing of the start/up/cool/complete date and time of the process. The CPU can also store operating data and generate abnormal information records.
In addition, the device is also equipped with the latest data management system for automatic monitoring/recording of important management points through dedicated computers. Through this system, you can manage what kind of food is processed, which sterilizer you use, under what conditions, and who is responsible for sterilization. Conditions can be set before the operation and reports can be prepared after the operation. Source: Food Partner Network
Foreign cooking bag food sterilization technology
In Japan, the definition of retort pouches is defined in accordance with the specifications of the Japanese Agriculture and Forestry Standards and the Food Sanitation Law. It is a packaging bag or a molded container made of a non-transparent material made of a synthetic resin film or a synthetic resin bonded to an aluminum foil, filled in a package, and completely sealed, and then subjected to pressurized heat sterilization (delicious food sterilization). Forming boxes of foods. Most retort pouches use opaque bags, but some foods will not be packaged in transparent bags without deteriorating the quality of the oil. Therefore, the sterilizing method of “airtight container sealing and pressure heating and sterilizing†on these products is an obligation stipulated by the Japanese Agriculture and Forestry Law and the Health Law.