Food Hygiene Essentials

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

For more than a decade, doctors have known that some compound in grapefruit juice interacts with a small number of drugs to triple the amount of that drug absorbed into the bloodstream. While the compound has remained a mystery, doctors simply tell their patients to avoid grapefruit juice while on the medication.

In a study published in the May issue of the American Journal of Clinical Nutrition, however, Paul Watkins, MD, and his colleagues, finally tracked down furanocoumarins as the active ingredient in grapefruit juice causing this unusual reaction. Watkins, the Dr. Verne S. Caviness distinguished professor of medicine at the University of North Carolina, explained that furanocoumarins block an enzyme called CYP3A4 in the wall of the intestine.

“This enzyme normally chews up certain drugs when they are absorbed,” he says. “When you inhibit the enzyme, however, it doesn’t chew up the drug, which means that more of the drug gets absorbed into the bloodstream.

“Research shows it can boost levels of the drug three times. That’s like taking three pills instead of one. This is an average. Some people would not be boosted as much. Others, however, would be boosted more.”

As startling as this sounds, Watkins points out that of the hundreds of different medications that people are treated with, there are only about 10 with any kind of warning about grapefruit juice in the labeling.

“Fortunately, these drugs are safe enough that boosting absorption for most people will be of no consequence. It appears, however, that a rare patient may have adverse symptoms — for example, muscle tenderness with certain cholesterol medications.

“To my knowledge there have been no confirmed reports of deaths occurring as a result of patients taking their medications with grapefruit juice.”

Classes of drugs that interact with grapefruit juice.
Watkins, who is also director of UNC’s General Clinical Research Center and who led the research team, says that grapefruit juice interacts with four major classes of drugs. One class includes some of the medications used to control anxiety.

Another class comprises a minority of drugs used to lower blood pressure, called calcium channel blockers.

Yet another class are those cholesterol-lowering drugs called statins — particularly Nevacor, Zocor and, to a lesser extent, Lipitor.

Finally, grapefruit juice interacts with immunosuppressants — predominantly Cyclosporine A — which is used mainly to prevent transplanted organs from being rejected.

“Grapefruit juice clearly boosts the absorption of these drugs,” says Watkins, again commenting on the general safety of the drug, so the boosting effect for most individuals is not an issue. The only exception to this blanket cloak of safety might be for individuals taking Cyclosporine A, he adds. “Kidney transplant patients, for example, will be taking this drug.”

Identifying furanocoumarins
It was originally assumed that the ingredients responsible for drug interactions were the flavonoids that give grapefruit juice its bitter taste, Watkins says.

“What we did with our study with the Florida Department of Citrus, however, was to remove the furanocoumarins, leaving in the major flavonoids to see if that got rid of the problem — and it did.

“This is the best evidence, to date, that the active ingredient causing drug interactions is not flavonoids, but these compounds called furanocoumarins that appear to be tasteless and are present in very low amounts in grapefruit juice.”

The story doesn’t end here, because each discovery opens doors to other possibilities, one being that it is now technically possible to market furanocoumarin-free grapefruit juice to patients who would otherwise have to avoid grapefruit.

Much more important, it may be possible to add furanocoumarins to the formulations of certain drugs that tend to be poorly or erratically absorbed to improve their oral delivery.

Watkins explained that if you are a drug company and you develop a drug and only 10 percent of it gets into the body, then you do not have a very good drug, so you usually stop developing it.

“The market for adding furanocoumarins to these pills would be primarily for drugs that had been abandoned in development, or given only by intramuscular injection or intravenously, or promising drugs that might be developed in the future.

“Since furanocoumarins are in grapefruit, it seems reasonable to assume that they are safe, so this should be a safe way to improve oral delivery of drugs.”

Safety: The bottom line
“I personally feel that if you have been taking medicine with grapefruit juice every morning, and the drug is working fine, and your physician is happy, then there is no reason to change.”

According to Watkins, there are many people who enjoy grapefruit juice. And there are others whose economic well being depends upon making it. With the hurricanes the south has experienced over the past couple of years, in particular, the citrus industry is really in tough shape.

“The reality is that a rare patient would get into trouble because of the interaction between a drug and grapefruit juice. This is not a public health issue.”

Probiotics are live bacteria that are beneficial to our health, when eaten in an adequate amount. It is important for our large intestine to maintain a healthy count of these “good” bacteria,

For most people, food entering the nasal cavity when eating is not a major problem. Few in fact experience the phenomena of food entering the nasal cavity to any serious degree in the sense that the food forms an obstruction of airflow through the nose or the nose and mouth. It is far more common for people to eject liquids through their nasal cavity.

Swine flu is certainly something which has drawn attention of both the Authorities and the general public in many parts of the world. Swine Flu vacinations have been initiated and we hope, will prove to be effective without undue side effects. Time will tell.

Over the months that swine flu has been around, scientists have noticed that, seemingly, it does not pass from person to person in the way that most others flu viruses do. Other flu wiruses can use water supplies as vectors to enter a host. Swine flu must enter the body through the mouth throat or nasal cavities via direct contact.

Here are some simple steps that you can adopt to help reduce your exposure to the swine flu virus.

Wash hands frequently with hot water and soap or alternatively with an alcho gel based product or wipe.

Gargle two to three times daily with salt water or listerine. This will kill most of the flu viruses in your bucal cavity. Drinking frequent hot drinks will also help reduce the numbers of viruses in your mouth.

Wash your nose out with a salt water nasal spray several times a day or wipe the inside of your nose with a cotton bud (Q Tip) soaked in salt water at least twice a day.

Avoid coming into contact with door handles, faucets (taps), basisters and such points of contact which may have been touched by the general public. Where possible open doors with your arm or shoulder.

Weating a surgical mask in crowded places such as busses, trains and stations may also reduce your risk of exposure.

Swine flu is an area where conciousness about good public hygiene can make a great difference.

If you are sick, stay inside your house, do not go outside until given the OK by your doctor or public health or practice nurse. This will help reduce the risk of contaminating others and reduce the risk of complications for yourself.

Avoiding eating food that may have been prepared by people who have come into contact with the general public and who may have swine flu viruses on their hands may also reduce your risk of contamination considerably. Such food outlets may include hot dog tands, hamburger businesses, kebab restaurants Etc. I would advise eating only sizzling hot food on pre-heated plates if you must eat out. Likewise, I would strongly advise against drinking straight out of bottles and cans.

How Global Warming May Cause the Next Ice Age…
by Thom Hartmann

Here’s a subject which I think that we should all be aware of because it is going to seriously effect the food supply of the world as we know it.

While global warming is being officially ignored by the political arm of the Bush administration, and Al Gore’s recent conference on the topic during one of the coldest days of recent years provided joke fodder for conservative talk show hosts, the citizens of Europe and the Pentagon are taking a new look at the greatest danger such climate change could produce for the northern hemisphere – a sudden shift into a new ice age. What they’re finding is not at all comforting.
In quick summary, if enough cold, fresh water coming from the melting polar ice caps and the melting glaciers of Greenland flows into the northern Atlantic, it will shut down the Gulf Stream, which keeps Europe and northeastern North America warm. The worst-case scenario would be a full-blown return of the last ice age – in a period as short as 2 to 3 years from its onset – and the mid-case scenario would be a period like the “little ice age” of a few centuries ago that disrupted worldwide weather patterns leading to extremely harsh winters, droughts, worldwide desertification, crop failures, and wars around the world.
Here’s how it works.
If you look at a globe, you’ll see that the latitude of much of Europe and Scandinavia is the same as that of Alaska and permafrost-locked parts of northern Canada and central Siberia. Yet Europe has a climate more similar to that of the United States than northern Canada or Siberia. Why?
It turns out that our warmth is the result of ocean currents that bring warm surface water up from the equator into northern regions that would otherwise be so cold that even in summer they’d be covered with ice. The current of greatest concern is often referred to as “The Great Conveyor Belt,” which includes what we call the Gulf Stream.
The Great Conveyor Belt, while shaped by the Coriolis effect of the Earth’s rotation, is mostly driven by the greater force created by differences in water temperatures and salinity. The North Atlantic Ocean is saltier and colder than the Pacific, the result of it being so much smaller and locked into place by the Northern and Southern American Hemispheres on the west and Europe and Africa on the east.
As a result, the warm water of the Great Conveyor Belt evaporates out of the North Atlantic leaving behind saltier waters, and the cold continental winds off the northern parts of North America cool the waters. Salty, cool waters settle to the bottom of the sea, most at a point a few hundred kilometers south of the southern tip of Greenland, producing a whirlpool of falling water that’s 5 to 10 miles across. While the whirlpool rarely breaks the surface, during certain times of year it does produce an indentation and current in the ocean that can tilt ships and be seen from space (and may be what we see on the maps of ancient mariners).
This falling column of cold, salt-laden water pours itself to the bottom of the Atlantic, where it forms an undersea river forty times larger than all the rivers on land combined, flowing south down to and around the southern tip of Africa, where it finally reaches the Pacific. Amazingly, the water is so deep and so dense (because of its cold and salinity) that it often doesn’t surface in the Pacific for as much as a thousand years after it first sank in the North Atlantic off the coast of Greenland.
The out-flowing undersea river of cold, salty water makes the level of the Atlantic slightly lower than that of the Pacific, drawing in a strong surface current of warm, fresher water from the Pacific to replace the outflow of the undersea river. This warmer, fresher water slides up through the South Atlantic, loops around North America where it’s known as the Gulf Stream, and ends up off the coast of Europe. By the time it arrives near Greenland, it’s cooled off and evaporated enough water to become cold and salty and sink to the ocean floor, providing a continuous feed for that deep-sea river flowing to the Pacific.
These two flows – warm, fresher water in from the Pacific, which then grows salty and cools and sinks to form an exiting deep sea river – are known as the Great Conveyor Belt.
Amazingly, the Great Conveyor Belt is only thing between comfortable summers and a permanent ice age for Europe and the eastern coast of North America.
Much of this science was unknown as recently as twenty years ago. Then an international group of scientists went to Greenland and used newly developed drilling and sensing equipment to drill into some of the world’s most ancient accessible glaciers. Their instruments were so sensitive that when they analyzed the ice core samples they brought up, they were able to look at individual years of snow. The results were shocking.
Prior to the last decades, it was thought that the periods between glaciations and warmer times in North America, Europe, and North Asia were gradual. We knew from the fossil record that the Great Ice Age period began a few million years ago, and during those years there were times where for hundreds or thousands of years North America, Europe, and Siberia were covered with thick sheets of ice year-round. In between these icy times, there were periods when the glaciers thawed, bare land was exposed, forests grew, and land animals (including early humans) moved into these northern regions.
Most scientists figured the transition time from icy to warm was gradual, lasting dozens to hundreds of years, and nobody was sure exactly what had caused it. (Variations in solar radiation were suspected, as were volcanic activity, along with early theories about the Great Conveyor Belt, which, until recently, was a poorly understood phenomenon.)
Looking at the ice cores, however, scientists were shocked to discover that the transitions from ice age-like weather to contemporary-type weather usually took only two or three years. Something was flipping the weather of the planet back and forth with a rapidity that was startling.
It turns out that the ice age versus temperate weather patterns weren’t part of a smooth and linear process, like a dimmer slider for an overhead light bulb. They are part of a delicately balanced teeter-totter, which can exist in one state or the other, but transits through the middle stage almost overnight. They more resemble a light switch, which is off as you gradually and slowly lift it, until it hits a mid-point threshold or “breakover point” where suddenly the state is flipped from off to on and the light comes on.
It appears that small (less that .1 percent) variations in solar energy happen in roughly 1500-year cycles. This cycle, for example, is what brought us the “Little Ice Age” that started around the year 1400 and dramatically cooled North America and Europe (we’re now in the warming phase, recovering from that). When the ice in the Arctic Ocean is frozen solid and locked up, and the glaciers on Greenland are relatively stable, this variation warms and cools the Earth in a very small way, but doesn’t affect the operation of the Great Conveyor Belt that brings moderating warm water into the North Atlantic.
In millennia past, however, before the Arctic totally froze and locked up, and before some critical threshold amount of fresh water was locked up in the Greenland and other glaciers, these 1500-year variations in solar energy didn’t just slightly warm up or cool down the weather for the landmasses bracketing the North Atlantic. They flipped on and off periods of total glaciation and periods of temperate weather.
And these changes came suddenly.
For early humans living in Europe 30,000 years ago – when the cave paintings in France were produced – the weather would be pretty much like it is today for well over a thousand years, giving people a chance to build culture to the point where they could produce art and reach across large territories.
And then a particularly hard winter would hit.
The spring would come late, and summer would never seem to really arrive, with the winter snows appearing as early as September. The next winter would be brutally cold, and the next spring didn’t happen at all, with above-freezing temperatures only being reached for a few days during August and the snow never completely melting. After that, the summer never returned: for 1500 years the snow simply accumulated and accumulated, deeper and deeper, as the continent came to be covered with glaciers and humans either fled or died out. (Neanderthals, who dominated Europe until the end of these cycles, appear to have been better adapted to cold weather than Homo sapiens.)
What brought on this sudden “disappearance of summer” period was that the warm-water currents of the Great Conveyor Belt had shut down. Once the Gulf Stream was no longer flowing, it only took a year or three for the last of the residual heat held in the North Atlantic Ocean to dissipate into the air over Europe, and then there was no more warmth to moderate the northern latitudes. When the summer stopped in the north, the rains stopped around the equator: At the same time Europe was plunged into an Ice Age, the Middle East and Africa were ravaged by drought and wind-driven firestorms. .
If the Great Conveyor Belt, which includes the Gulf Stream, were to stop flowing today, the result would be sudden and dramatic. Winter would set in for the eastern half of North America and all of Europe and Siberia, and never go away. Within three years, those regions would become uninhabitable and nearly two billion humans would starve, freeze to death, or have to relocate. Civilization as we know it probably couldn’t withstand the impact of such a crushing blow.
And, incredibly, the Great Conveyor Belt has hesitated a few times in the past decade. As William H. Calvin points out in one of the best books available on this topic (”A Brain For All Seasons: human evolution & abrupt climate change”): “.the abrupt cooling in the last warm period shows that a flip can occur in situations much like the present one. What could possibly halt the salt-conveyor belt that brings tropical heat so much farther north and limits the formation of ice sheets? Oceanographers are busy studying present-day failures of annual flushing, which give some perspective on the catastrophic failures of the past. “In the Labrador Sea, flushing failed during the 1970s, was strong again by 1990, and is now declining. In the Greenland Sea over the 1980s salt sinking declined by 80 percent. Obviously, local failures can occur without catastrophe – it’s a question of how often and how widespread the failures are – but the present state of decline is not very reassuring.”
Most scientists involved in research on this topic agree that the culprit is global warming, melting the icebergs on Greenland and the Arctic icepack and thus flushing cold, fresh water down into the Greenland Sea from the north. When a critical threshold is reached, the climate will suddenly switch to an ice age that could last minimally 700 or so years, and maximally over 100,000 years.
And when might that threshold be reached? Nobody knows – the action of the Great Conveyor Belt in defining ice ages was discovered only in the last decade. Preliminary computer models and scientists willing to speculate suggest the switch could flip as early as next year, or it may be generations from now. It may be wobbling right now, producing the extremes of weather we’ve seen in the past few years.
What’s almost certain is that if nothing is done about global warming, it will happen sooner rather than later.

Food makes the holidays more festive. At this time of year you enjoy family dinners, church potlucks, office parties, buffet lunches, cookie exchanges, and cups of cheer. Gifts are exchanged, too, and food poisoning is the “gift” you don’t want.

Though it’s relatively rare in the US, food poisoning can happen to anyone, according to MedlinePlus. That doesn’t mean much if you’re the one who gets it. You may get food poisoning at home or while traveling. Each year 60-80 million (that’s MILLION) people around the globe get food poisoning.

If you’ve had food poisoning you know it’s awful, so awful you thought you were going to die. Some people do die. The FDA says food poisoning is especially threatening to kids five years old and younger, and the elderly. E.coli can cause hemolyptic uremic syndrome, which can lead to kidney damage and, in some cases, death.

The symptoms of food poisoning are nasty: nausea, vomiting, diarrhea, fever, headaches, and weakness. Food poisoning strikes within two-to-four hours after eating contaminated food and it can last as long as 10 days. Prevetion is the best defense against food poisoning.

Mayo Clinic, in an Internet article called “Serve it Up Safe: 8 Ways to Prevent Food-Bourne Illness,” lists some prevention tips, such as washing linens often and washing equipment, including your meat thermometer, in hot, soapy water. To be in the safe side, the article says you should reheat leftovers to an internal temperature of 165 degrees.

Practice safe food handling during the holidays. Unsure about what to do? The USDA Food and Safety Inspection Service has published a colorful booklet called “Cooking for Groups.” You’ll find the booklet on www.FoodSafety.gov. You’ll find additional information on www.fightingbac.org. And follow these tips to keep your tummy safe during the holidays.

AT HOME

1. Wash your hands well before handling food.

2. Use paper or cloth dishcloths, not sponges.

4. Separate raw foods from ready-to-eat foods.

5. Store washed produce in a different container, not the original.

6. Keep cold foods at 40 degrees or less.

7. Keep hot foods at 140 degrees or more.

8. Double-bag leaking meat and poultry packages or seal them in plastic wrap.

9. Thaw meat and poultry in the refrigerator, not on the counter.

10. NEVER eat frozen meat, poultry or fish that has been thawed and refrozen.

11. Check internal temperature of meat and poultry with a thermometer.

12. Use a clean spoon every time you taste food.

13. Clear leftover food quickly and refrigerate.

AT WORK

1. Ask a knowledgable person to be in charge.

2. Refrigerate donated food immediately.

3. Wash hands before handling food. (Buy several bottles of hand sanitizer.)

4. Label foods so people know what they’re eating.

5. Tell people if food contains nuts or soy.

6. Serve food in small batches, not all at once.

7. Keep mayonnaise-based foods icy cold.

8. Keep hot foods really hot.

9. Don’t leave food out for more than two hours.

10. Provide clean storage containers for leftovers. Write the food and date on all containers.

11. Discard food that hasn’t been refrigerated for more than four hours.

AT A RESTAURANT

1. Check to see if food handlers are wearing plastic gloves.

2. Find out if the food handlers are handling money. (Money is often contaiminaed with human feces.)

3. Is there a cough shield over the food table?

4. Skip the salad bar if the ingredients aren’t on ice.

5. Check to see if the restaurant has a clean plate policy for additional servings of salad.

6. Don’t eat salad dressing that’s in open bowls on the table.

7. Make sure hot food is kept in warming pans, kettles, and hot plates.

8. Each dish should have its own serving spoon or fork.

9. Servers should bring buffet foods out in small batches.

10. Does the menu say all beef will be cooked to medium temperature?

11. Hamburgers should be cooked until the internal temperature is 160 degrees.

12. Write the food and date on your doggie bag/box.

“Everyone is at risk for foodbourne illness,” according to the FDA’s Food Safety Education Website. That makes food safety your business. Call the local public health department if you see unsafe food practices. And follow the FDA’s advice during the holidays: When in doubt throw it out!

Copyright 2005 by Harriet Hodgson. To learn more about her work go to http://www.harriethodgson.com/.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former “Rochester Magazine,” in her hometown of Rochester, MN. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is also posted on Amazon. The book is packed with Healing Steps – 114 in all – that lead readers to their own healing path.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Food poisoning is something that is becoming more and more commonplace. Sadly, we are seeing more and more news items about salmonella, staphylococcus and similar harmful bacteria, and the havoc they can cause.

To say that encountering this complaint would spoil your whole day would be a gross understatement. In fact you’re likely to spend several days recovering from it. In extreme cases it can be fatal.

So is there any way to make sure you never succumb to food poisoning? Well, there may be no infallible approach, but you can certainly act in such a way that your chances of becoming a victim are drastically reduced.

Personal hygiene is a good starting point. This question is perhaps a trifle taboo, but I’m going to ask it anyway – do YOU wash your hands after going to the toilet? If you don’t, you will after reading this. This is to me the most basic and essential step in keeping even a reasonable level of personal cleanliness. Yet so many people neglect to do this. To me, that’s just asking for trouble sooner or later, and is in any event a betrayal of everyone else you come into contact with.

Who do you think really wants to share with you the myriad of germs and microbes that you have on your hands immediately after attending to the bodily functions that we all have to attend to several times a day? And you will share them with everyone who touches almost anything fairly soon after you’ve touched it, or with whom you shake hands. It’s the reason why most PC keyboards are as rife with germs as a toilet seat.

I still see people coming out of public lavatories without so much as a glance at the wash basins. Yet they’ve been in a place rife with both air borne and surface bound germs and microbes. The very smell of them broadcasts their nature. Until such people actually DO wash their hands everything they touch will be contaminated with the harmful bacteria and shigella that is without doubt increasing and multiplying on their hands.

For this reason I always wash my hands carefully every time I return home from a trip out, even if I’ve only been to the corner shop. It makes sense, doesn’t it?

If all the doctors and nurses, patients and visitors, hospital workers and porters and everyone else to be found in hospitals simply washed their hands after doing what we all have to do a few times a day, then all the so-called hospital super-bugs, the MRSA and everything else that we spend millions of pounds or dollars trying to fight each year, all of it would simply disappear.

However, don’t hold your breath waiting for that to happen.

Always make a point of washing your hands thoroughly before preparing food. If the ingredients of the meal include meat, fish, fowl or eggs then wash after each time you’ve handled them.

The next point is to never eat raw food that comprises meat, fish, fowl, milk or eggs. Sea food is especially prone to harbour harmful bacteria, so be particularly careful when eating this. Wash all food under the cold tap before cooking or eating.

Above 65.5 or below 4.5. Those are the figures to remember concerning the temperatures in degrees Celsius or Centigrade in which bacteria cannot multiply. That’s why raw food has to be kept chilled until it is ready for cooking, when it should be heated to at least the temperature required to kill bacteria.

To be sure of this, meat should be cooked until there is no more pink left in it, fowl until none of the joints are red and fish should be flaking by the time it’s taken out of the oven.

If using a microwave oven you should use a meat thermometer to check the internal temperature. Keep meat gravy or juice away from other food. Use separate utensils, chopping board, etc for meat and other animal products on the one hand and everything else on the other. Wash them with bleach or lathered water afterwards. In fact wash the whole kitchen work top area regularly and always after preparing dishes containing animal products. Replace sponges regularly and use paper kitchen towels for wiping down.

Food that’s been left at room temperature for 2 hours or more can be contaminated, especially if it is high in protein, eg meat, eggs, chips.

Be careful when defrosting meat or poultry, as the surface will defreeze more quickly than the inside. Bacteria may therefore be growing on the outside by the time the inside is unfrozen. Defreeze it in the refrigerator to avoid this problem. If keeping anything for another meal, replace it in the refrigerator immediately. And never keep meat or poultry, or fish, above vegetables or other kinds of non-meat food in the refrigerator in case anything falls down to cause contamination.

Trust your instincts. If food doesn’t somehow look right then it usually isn’t. A quick test with your nose should detect any tell-tale smell of decay or contamination.

Finally, eat your food slowly, relish it and allow your body and digestive system ample time and optimum conditions for digesting it. Bon appetit!

Philip Gegan is a writer and practitioner of Acupressure. He challenges you to read his advice and NOT be able to press away at least 10 kinds of pain, including headaches, colds, flu, hangovers, asthma, heartburn, and even… acne(!) at… http://www.pressawaypain.com

Article Source: http://EzineArticles.com/?expert=Philip_Gegan

Human beings have always needed packaging in one form or another. Some of the earliest types of packaging are still around today, for example reed baskets. Initially all packaging was made from natural materials, because it had to be.

Woven bags and wooden boxes were among the first. As more materials were developed and processed they too became of use as packaging.

During the 19th century, and as a result of the industrial revolution, packaging became far more advanced. Tin cans and the first cardboard boxes emerged. Later still, in the early 20th century, plastics and aluminium were incorporated into packaging, around the same time we were becoming more and more aware of food safety and food hygiene.

We have made huge advances in both packaging and food safety.

Today packaging is a highly scientific field, it also requires technological and artistic understanding, as well as in-depth product knowledge. There are hundreds of high profile careers within the industry, including ‘Packaging Engineering’. Subjects studied for this qualification are varied, basic engineering, basic science, and business, food safety, recycling, even robotics! It is an industry that is always advancing.

Some functions of packaging;

Containment of product
Protection of product (physically and hygienically)
Product control- e.g. tamper evident opening
Product information
Marketing and branding of product/retailer
Provides controlled sized portions/amounts of product

As our global awareness of the environment increases, our priorities and requirements of what packaging should be changes. A now commonly used phrase – ‘Reduce, Re-use, Recycle’ is of great importance where packaging is concerned. Sustainable packaging is an area in which experts are particularly keen to develop.

Packaging has become more than just a means of easily transporting or containing products and is currently categorised into packaging types;

Primary – usually in direct contact with product e.g. brown kraft paper bags
Secondary- contains primary packaging and product, e.g. a multi-pack of crisp packets
Tertiary- involves warehouse storage and transport of bulk products, e.g. pallets

Within these types of packaging are more type-specific fields, e.g. drugs or food.

Food packaging is a specialist subject within the packaging industry, and works closely with the U.K’s governing body for all food legislation and safety, ‘The UK Food Standards Agency’. Food safety entails scientifically researched rulings on all aspects of food to prevent food borne illnesses.

We all expect there to be specific rules and guidelines in place for Dental Surgery Assistants, or Hospital Nurses to prevent illness or disease through the spreading of bacteria and viruses, but would you expect such rules to be in place for food? Well they are!

The UK Food Standards Agency provides the food industry and the general public with well researched, easy to access information regarding food and food safety, it also enforces laws on, for example, required standards on food packaging materials.

A great deal of scientific research is undertaken to ensure all materials which contact food at any stage of its handling is safe, from food containers, to the ink used in food product labelling. It is their responsibility to ensure the public is kept safe from harmful chemicals through related materials. There are specific rules in place for specific materials, plastics, for example have a whole list of laws for themselves.

On the UK Food Standards Agency website there are notes on ‘Guidance on the Plastic Materials and Articles in Contact with Food (England) Regulations 2009, available for associated businesses to read. It also provides information on which legal body represents particular materials, so you know who you are legally required to obey.

In 2004 a new European Regulation was introduced regarding food contact materials, and the UK Food Standards Agency was responsible for representing our countries interests. Their primary goal was ensuring UK citizens are still kept safe from risk of harmful chemicals in food contact materials when on holiday in Europe. This is also available to read on their website.

The development, research, and governance of food packaging both for supermarket food and for home-prepared food is vital not only for our convenience, but also for our safety. The next time you put your sandwiches into ‘food safe polythene bags’ or your children come home with sweets in’ candy stripe paper bags’ think how many experts have made it safe enough for us all to use.

Many thanks to the team at http://www.onlinepackagingshop.co.uk for helping with the article. When it comes to retail packaging supplies, all you need to do is visit them.

Let the click of the mouse steer you to the best place to buy Food Safe Packaging on the Internet. They have got your food safe packaging needs covered.

Article Source: http://EzineArticles.com/?expert=Christian_Schulze

Apart from saving you money, making your own baby food provides fantastic nutrition for your little one and gives you peace of mind. After all you know exactly what’s gone into your baby’s food, how it was prepared and the quality of ingredients used.

Common sense is the rule of thumb in preparing food for toddlers. It is not enough to think how to cut food so that it will be small enough to chew, it is also necessary to think of how to cut food so that it will not cause an obstruction of the wind pipe. A responsible attitude and forward thinking prevents tragedies!