Metal food packaging design based on hazard analysis critical control point (HACCP) system in canned food safety

• Main Author: Li Xingyi
• Format: Article
• Language: English
• Published: Sciendo 2016-06-01
• Series: Acta Universitatis Cibiniensis. Series E: Food Technology
• Subjects: haccp system; metal food packaging; food safety
• Online Access: https://doi.org/10.1515/aucft-2016-0008

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.