27-8 |
Kinetic parameter estimation of commercially available time-temperature integrators for safe use with seafood packaged in reduced oxygen atmoshperes |
T. MENDOZA1, B. A. Welt1, W. S. Otwell2, K. R. Berger1, and M. O. Balaban2. (1) Agricultural & Biological Engineering Dept., Univ. of Florida, 111 Frazier Rogers Hall, PO Box 110570, Gainesville, FL 32611-0570, (2) Dept. of Food Science & Human Nutrition, Univ. of Florida, 104 Aquatic Food Products Lab., PO Box 110370, Gainesville, FL 32611-0370 Vacuum packaging offers advantages of easier handling, controlled centralized processing, distribution efficiency, and shelf-life extension. However, the possibility of Clostridium botulinum toxin liberation prior to detectable spoilage is a substantial safety concern. The United States Food and Drug Administration (FDA) suggest that conditions favorable to toxin liberation are likely to occur within the distribution channel. Therefore, FDA requires sufficient monitoring of fresh foods packaged in reduced oxygen environments in order to ensure safety. Time Temperature Integrators (TTI) with appropriate performance specifications may provide a relatively simple way to meet stringent monitoring requirements. The objective of this study was to develop an approach for modeling TTI behavior, and to evaluate predictive ability of the approach for TTI’s subjected to dynamic thermal conditions. Commercially available TTI’s were tested for performance and accuracy under conditions in which C. botulinum growth may occur, utilizing programmable environmental chambers. Four Vitsab C2-10, Vitsab M2-10, and Lifelines FreshCheck TTI’s were exposed to isothermal conditions at 0oC, 5oC, 10oC, and 15oC. Lab color scale readings were collected periodically to determine each TTI’s kinetic properties and a methodology was determined to establish when a TTI’s reaction is considered complete. Computer simulations based on kinetic properties of TTI ’s were used to simulate TTI response under non-isothermal conditions. Predicted responses were compared to actual TTI response and results suggest that specific TTI’s may conservatively indicate extent of thermal abuse of vacuum packaged fish during distribution storage. Rigorous third-party evaluations of TTI’s will improve the level of confidence afforded to the practice of monitoring thermal abuse of many types of foods with TTI’s. Additionally, such evaluations should expose paths for improving performance of TTI’s.
Session 27, Food Packaging: General
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