Microbial contamination of packaging

In hot–fill processes, it has always been assumed that the high temperature of the food gives the package materials a sufficient heat treatment to reduce the risks from any microbial hazards potentially present. However, no guidance exists and hot-fill products are often processed to higher temperatures than necessary before filling or given a further heat treatment after filling. Research undertaken by Campden BRI investigated the reality of the situation.

Members can download a copy of the resulting R&D report:

R&D 357 - Microbial contamination on food packaging: literature review and case studies