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Seal integrity of packaged foods 
Investigations on the methods of testing the integrity of seals of packaged goods will enable development of reliable techniques for assessing integrity and solving integrity related problems. Sealed packages are used with a wide range of products such as ready meals, confectionery, chilled prepared salads, modified atmosphere produce and chilled and frozen foods. The integrity of these seals is important in both food safety and quality, but the technology of seals is largely limited to specialist manufacturers. To address this knowledge gap a review has been undertaken detailing current sealing methods, including heat and cold seals for different products, and seal integrity methods, both destructive and non-destructive. The review also provides information on adhesives, sealing equipment including common methods such as bar, impulse and induction sealing, and other techniques such as ultrasonic sealing and radio frequency. Test methods for detection of leaks, assessment of seal strength, contamination in the sealing area and defects are included. Practical trials are now underway to evaluate suitable methods for testing seal integrity. Contact: Alan Campbell |