Europe’s leading multi-material packaging manufacturer, LINPAC Packaging, has teamed up with Addmaster to develop a range of trays and films with built-in antimicrobial technology to reduce bacteria growth on the outer packaging of fresh meat.
Contamination from harmful bacteria such as Salmonella, E.coli and Campylobacter – the most common cause of food poisoning in the UK – is an increasing concern for the entire supply chain, and preventing cross-contamination during preparation, processing, packing and distribution is seen as key to reducing the risk to consumers.
Addmaster is the leading supplier of performance additives to industry. Its Biomaster Antimicrobial Technology is a silver-based additive that can be introduced into any plastic, paper, textile, paint or coating product. Treated products have been proven to reduce the growth of Campylobacter on their surface by up to 99.99%.
As market leaders in their respective fields, LINPAC Packaging and Addmaster are working in partnership to create a technically-advanced range of trays and lidding films which incorporate Biomaster additives.
Alan Davey, Director of Innovation at LINPAC Packaging, said: “While the correct handling and preparation of food by consumers at home prevents contamination, our work with Addmaster is addressing concerns raised by our customers and is helping them to reduce the chances of bacterial growth on the outer packaging of fresh meat products across all the stages between farm and fork.
“LINPAC Packaging is committed to helping customers to deliver safer food products by bringing together innovation and technology to develop high quality packaging solutions.”
Paul Morris, Managing Director at Addmaster, said the aim was to create a range of packaging that is safe and effective, and to deliver it at minimal cost to LINPAC’s customers.
“The additives are cost-effective and crucially do not affect product functionality or the food’s organoleptic properties – like taste and smell,” he added.
NOTES FOR EDITORS
Campylobacter
- Campylobacter is the most common cause of bacterial food poisoning in the UK – estimated at 371,000 cases in England and Wales in 2009, with 15,000 hospital admissions, 88 deaths and a cost to the economy of more than £583 million (figures from the Food Standards Agency – FSA).
- Approximately 1 billion chickens are eaten each year in the UK.
- Campylobacter is a major priority for BBSRC, FSA and DEFRA.
- Intensive slaughter processes compromise the effective control of Campylobacter. Plants kill approximately 200 birds a minute, with frequent bird-to-bird contact, and total pathogen removal is not possible.
- The traditional view is that the greatest risk to consumers is from cross-contamination, and various studies have shown substantial contamination of surfaces in the kitchen with Campylobacter. One study showed cutting boards 77% contaminated, crockery 72%, taps 82%, dishcloths 74% and salt cellars 60%.
- An FSA food chain analysis project concluded that poultry meat represents the greatest risk of Campylobacter infection.
- Poultry is a natural host for Campylobacter, forming a normal part of the chicken’s gut. Whilst in the gut it does not cause disease, but during stress it can be released into the body. After slaughter it can then contaminate the meat and carcass.
- The FSA Strategy 2010–2015 includes the outcome that “Food produced or sold in the UK is safe to eat‟. A main priority for this is to reduce food-borne disease using a targeted approach – and tackling Campylobacter in chicken as a priority. This is because the handling, preparation and consumption of broiler meat may account for 20 to 30% of human cases of campylobacteriosis.
- The infective dose for Campylobacter may be less than 500 cells. Symptoms associated with Campylobacter infections appear between 1 to 11 days (typically 2 to 5 days) after infection. These can vary widely and usually start with muscle pain, headache and fever. Most cases involve diarrhoea, and both blood and mucus may be present in stools. Nausea occurs, but vomiting is uncommon. Symptoms can last from 1 to 7 days (typically 5 days). The infection is usually self-limiting. Campylobacter enteritis is most commonly associated with children (less than 5 years) and young adults. Death rarely occurs, particularly in healthy individuals. However, mortality rates associated with C. jejuni in the US have been estimated at 1 per 1,000 cases.
LINPAC Packaging
For retailers, packers and food service clients, LINPAC Packaging is an international market leader in the production of primary fresh food packaging and food service solutions. The company is a multi material technology provider operating across a network of 16 manufacturing sites and 23 sales operations servicing 37 countries. It champions the reduction of food waste by delivering innovative and efficient packaging solutions. With over 40 years of experience in food packaging safety and security, LINPAC Packaging is the most trusted brand in today’s market.
LINPAC Packaging is part of the LINPAC Group of companies – see also www.linpacpackaging.com – and in the UK delivers to the protein, bakery, fruit & produce and food service markets from Featherstone and St Helens, with its global headquarters at Featherstone, West Yorkshire. For further information about LINPAC Packaging please call + 44 (0)1977 692111 or email info@linpacpackaging.com.
Addmaster
Addmaster (UK) Ltd is the creator of Biomaster Antimicrobial Technology – a safe, effective and permanent range of silver-based antimicrobial additives that are incorporated into products at the point of manufacture. The silver ion technology used by Biomaster actively inhibits the growth of harmful bacteria on the product’s surface. It will not leach out and lasts the active lifetime of the treated product.
Products that display the ‘Biomaster Protected’ badge have incorporated Biomaster Antimicrobial Technology. Biomaster Protected products are tested to the latest ISO standards – including ISO 22196:2011 and ISO 20743:2007. They are proven to be effective at reducing the growth of harmful bacteria such as E.coli, MRSA, Listeria, Salmonella, Campylobacter, Legionella and Pseudomonas.
The Biomaster Protected branding is free to all Biomaster customers and includes worldwide regulatory, technical, sales and marketing support.
Biomaster Antimicrobial Technology and Biomaster Protected are registered trademarks of Addmaster (UK) Ltd. For more information on Biomaster please call +44 (0)1785 225656 or visit www.biomastertechnology.com.