The study found peaches packed in crates were generally less fresh and less safe.
Corrugated trays help to keep fruit fresher and safer than reusable plastic crates and can significantly reduce contamination from pathogens and spoilage microorganisms, according to new scientific research from scientists at the University of Bologna, in Italy.
The study found that corrugated trays led to a higher quality of packed fruits and a longer shelf-life, reducing microbial cross contamination. This in turns decreases the risk of foodborne illnesses and increases the shelf-life of fruit, contributing to the fruit’s freshness, scent, appearance and taste.
Microbiological contamination of fruit and vegetables is a major concern for retailers, the scientists said. Contamination can have two characteristic effects: pathogen bacteria puts food safety at risk, while spoilage bacteria has an impact on shelf-life. The role of packaging can be “critical” in reducing the prevalence of both pathogens and spoilage bacteria in fresh produce, according to the trade body that represents European corrugated board manufacturers.
Fefco market and environment director Jan Gramsma said: “When it comes to preventing microbiological contamination, the science is in no doubt: corrugated board is far superior to reusable plastic crates.
“Both the European Food Safety Agency and the US Centre for Disease Control and Prevention say fresh produce can be a source of contamination leading to foodborne illnesses. Until now, we did not have undeniable proof that packaging was a factor. Our message to retailers is simple and clear: corrugated keeps produce fresh and safe.”
The team, led by Prof Rosalba Lanciotti (centre), found “significant” variations in the fruit depending on how it had been packed.
Scientists at the University of Bologna packed peaches in deliberately contaminated packaging – both corrugated trays and reusable plastic crates – with the same number of the bacteria Escherichia coli, Saccharomyces cerevisiae and Pseudomonas spp. They then measured the transfer of the microorganisms to packaged fruit. Tests showed that the fruit generally reached contamination levels between 48 and 72 hours prematurely in plastic crates, when compared with corrugated trays.
The results revealed statistically significant differences in the microbiological quality of produce packed in crates and corrugated trays, Fefco said.
The tests also showed that, in some conditions during the trials such as high storage temperatures, up to 95% of the peaches packed in crates were contaminated with E. coli after 48 hours when packaged in deliberately contaminated containers. By contrast, the E. coli contamination level never exceeded 25% of the peaches packed in corrugated trays contaminated with the same levels of microorganisms.
The study plays into existing thinking that reusable plastic crates are less hygienic than corrugated trays, with research from the University of Arkansas showing that typical industry cleaning procedures failed to sanitise plastic crates effectively. The study noted that bacteria hide in the cracks and crevices of the crate’s surface, making it harder for industrial sanitisers to reach them, despite generally being able to remove 99.5% of bacterial cells.
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