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majedd

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Posted 23 January 2005 - 02:25 PM

Dear all,

If any one can advise me weather flushing nitorgen gas into dates at packaging process can cuase a hazard, if so, is this step considered a CCP as i read in the Codex that it is considered a specific step and specific steps are generally considred CCPs.

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yorkshire

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Posted 24 January 2005 - 09:34 AM

Dear Majedd,

I have experience of MAP on dried fruit and nut mixes which I suppose is fairly similar.
My first question would be why are you thinking of nitrogen flushing them?

We used to gas flush the fruit/nut mixes because of the high fat content of the nuts - reducing the Oxygen level in the pack increased the shelf life. As a quality critical issue it was not on our HACCP as a CCP.

As Nitrogen is an inert gas and makes up the majority of air we breath it should not cause any health hazard however controls may be needed to ensure it is not contaminated.


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Posted 24 January 2005 - 10:08 AM

Hi Majedd,

Whilst I was away researching nitogen flushing Yorky posted and has provided you with some real life experience. I have similar questions to Yorky and some other points and information so I've posted anyway.

The definition of a Critical Control Point (CCP):

A point step or procedure at which control can be applied and a food-safety hazard can be prevented, eliminated or reduced to acceptable levels.

With this in mind I'm a little confused by your questions. Normally a Control Measure is introduced to remove or reduce hazard and should not in itself introduce further hazards.

As you are choosing to flush with nitrogen there must be reasons for this, perhaps it would be useful if you could tell us what you are trying to control - is it food safety? to extend shelf life? to maintain organoleptic properties? a combination? If you can explain your reasoning we may be able to help you determine if the step is a control measure and whether it should be considered as a Critical Control Point (CCP).

With reference to whether flushing with nitrogen is in itself hazardous I'm not sure. I have provided some information about nitrogen use with food and MAP below, but I would definitely start by contacting the experts. I think Air Products will be able to tell you the best gas to use and the benefits and implications of using it with dates.

Air Products
Information on Modified Atmosphere Packaging
http://www.airproduc...uk/food/MAP.htm

DAIRY AND FOOD TECHNOLOGY
Science of Modified Atmosphere Packaging

Nitrogen
Nitrogen is a relatively un-reactive gas with no odour, taste, or colour. It has a lower density than air, non-flammable and has a low solubility in water (0.018 g/kg at 100 kPa, 20° C) and other food constituents. Nitrogen does not support the growth of aerobic microbes and therefore inhibits the growth aerobic spoilage but does not prevent the growth of anaerobic bacteria. The low solubility of nitrogen in foods can be used to prevent pack collapse by including sufficient N2 in the gas mix to balance the volume decrease due to CO2 going into solution.

Source: http://www.dairyscie...map-science.htm

EFFECT OF MODIFIED ATMOSPHERE PACKAGING (MAP) ON CONTROL OF SHRIVEL AND OVERALL QUALITY OF ‘LAETITIA' PLUMS
http://www.actahort..../464/464_60.htm

Regards,
Simon


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