Packaging factories must know the importance of packaging materials to food safety

The food and beverage industry has the responsibility and obligation to ensure the integrity and safety of products. Just like banning the agency rights of inappropriate agents, whether it is paper packaging, plastic packaging or flexible packaging, food manufacturers will choose the most suitable packaging materials to prevent food from being contaminated.　　Industry associations and regulatory agencies such as the European Food Safety Authority are increasingly managing the isolation of pollution sources through food packaging, from food materials and packaging machinery to people and the surrounding environment. Once the food contamination problem is encountered, the manufacturer can only use passive public relations such as recalling the problematic product. To avoid this kind of situation, the manufacturer has no choice but to comply with food safety regulations.　　Food manufacturers need to ask themselves a question, how to avoid unnecessary losses? 　　European catering industry generally believes that the development prospects of the food industry are optimistic, but manufacturers still need to maintain a cautious attitude. Food packaging is called 'special food additives' and plays a vital role in food safety. With the development of packaging technology, there are fewer inferior products on the assembly line. However, companies cannot be complacent because the problem is One after another.　　 For example, prevent packaging chemicals from contaminating food. Nowadays, bisphenol A, polycarbonate and other chemical compounds are commonly used to make food packaging containers, such as returnable glass bottles and baby feeding bottles, but the food in the package is easily contaminated by these chemical compounds. The European Food Safety Agency has listed these as special review items.　　 Another example is the need to prevent bacteria. For example, Listeria can invade ready-to-eat foods. Fish, frozen meat and cheese can be contaminated by bacteria. Although the resulting infectious diseases rarely occur, the high hospitalization rate and mortality rate increase the pressure on health care expenditures. There were 1470 food poisoning cases in the European Union, with a mortality rate of 12.7%. In 13 years, the European Food Safety Agency released a report showing that the proportion of fish, frozen meat and cheese samples with bacterial content exceeding legal standards were 1.7%, 0.4% and 0.06%, respectively. Legal standard for bacterial content: Each gram of food contains 100 bacteria.　　 Therefore, food production and packaging processes cannot be ignored under any circumstances. In addition to good hygiene practices, flexible detection technology may become a powerful 'weapon' for food production companies to prevent BPA and Listeria. Therefore, the requirements of packaging companies for product detection technology need to be changed from high-speed to precise. For food and beverage manufacturers, it is to use product detection technology to produce high-quality, pollution-free and safe products under the framework of complying with national and international food safety regulations and reduce production waste.　　 In the next few years, food detection technology will not only respond to changes in food and beverage management regulations and the packaging market, but also 'face' new opportunities faced by enterprises. Regardless of whether these challenges will intensify competition, increase the intelligence requirements of packaging machinery and increase the cost of raw materials, food detection technology will help packaging processing plants.