How to prevent mildew in food packaging

Mold can secrete a variety of biological enzymes, decompose the organic matter and take its nutrients. Under conditions of appropriate temperature and humidity, mold grows rapidly as long as there are few nutrients.

The use of anti-mold agents is a more commonly used method for food packaging anti-mildew. Anti-mold agents are auxiliaries that inhibit the growth of mold and kill molds. The mechanism of action is mainly to reduce or eliminate the activity of various enzymes in the fungal cells, destroy their intracellular energy release system, and hinder the growth of the electron transfer system and aminotransfer system enzymes. In addition to the bactericidal effect, the anti-mold agent has the following features: good heat resistance, decomposition temperature greater than 300°C, low toxicity, and good compatibility with various raw materials and auxiliaries of plastics.

Polymer materials also have some mildew resistance. In order to obtain a certain anti-mildew property, macromolecule materials need to contain mold-repellent substances such as phenolic compounds, organometallic compounds, nitrogen-containing compounds, halogen-containing compounds, sulfur-containing compounds, etc. in a certain proportion with thermoplastic resins such as polyethylene. (PE), Polypropylene (PP), Polyvinyl chloride (PVC) mixed, and added a variety of additives, after mixing, plasticizing, granulation, obtained anti-mold resin. The additives must be added in a certain order and thoroughly mixed. The selection of additives should pay attention to its synergy, compatibility with the resin and durability, and adapt to the process conditions. The use of mold-proof resin to produce mold-proof polymer packaging materials, using conventional co-extrusion blown film or extrusion composite process can be.

Anti-mildew food packaging can also use vacuum, inert gas and other measures targeted to inhibit the growth of mold. In addition, strict implementation of moisture-proof, anti-corrosion and other relevant standards, control of production and product circulation environment to prevent organic matter and mildewed materials mixed into the package, is also an effective measure of food mold. Before proceeding with the packaging process, it must be strictly inspected to confirm that the product is dry, clean, and free of traces of mold growth, and has not been contaminated with organic substances that directly cause mildew.

According to the national standard CB/T4768-1995 "Moldproof packaging" provisions, anti-mildew packaging grade should be based on the product's anti-mold invasive ability, transportation, storage of environmental conditions, package structure, packaging materials, anti-mildew properties and mold test results It is determined by other factors; the mould test is based on the GB/T4857.21-1995 "Packaging and transportation package anti-mildew test method", or according to the national military standard GJB573A.305-98 "fuze environment and performance test method", or according to the national military standard. GJB573A.305-98 "Fuzzy environment and performance test method mold test", in the specified temperature, humidity, strains, test cycle. Inspection of the anti-mildew properties of food packaging should be based on the above criteria.