Irreplaceable, fruits packed in corrugated boxes are safer and fresher
The latest scientific research shows that compared with reusable plastic boxes (RPC), corrugated cartons for packaging fruits are safer and fresher, and can significantly reduce the contamination of microorganisms carried.
The study, proposed by the European Federation of Corrugated Board Manufacturers (FEFCO) and conducted by the University of Bologna, found that corrugated packaging can effectively reduce microbial cross-contamination and extend shelf life, ensuring high-quality packaged fruits with lower bacterial contamination. Reduces the risk of food-borne illness and increases the preservation of fruit freshness, smell, appearance and taste.
Retailers are mainly concerned about microbial contamination of fresh produce. For example, pathogenic bacteria can make people sick and spoilage bacteria can shorten the shelf life of food. Therefore, food packaging plays a vital role.
Dennis Colley, president and CEO of the U.S.-based Fiber Carton Association (FBA), said: "Encouraged by the latest research from the University of Bologna, we understand that corrugated cardboard is very hygienic when packaged and shipped. In addition, corrugated boxes not only can Corrugated boxes also serve as a buffer to protect the product being packaged. Corrugated boxes also reduce the spread of contaminants if they become contaminated during packaging or if fresh products begin to rot during transportation. The ability of corrugated box packaging to extend the shelf life of food means that it can be significantly reduced. Shrinkage, saving retailers millions of dollars in shrinkage costs.”
The study, led by Professor Rosalba Lanciotti from the Department of Agricultural and Food Sciences at the University of Bologna, focused on the transfer of microorganisms between products and packaging, specifically looking at the impact of different packaging materials on cross-contamination. The results show that the quality of fruits packaged in corrugated cardboard is better than that of fruits packaged in RPC, which is reflected in the fact that they contain fewer pathogenic bacteria and spoilage bacteria.
Research result
Compared with fruits packaged in corrugated cartons, fruits (peaches) packaged in plastic usually reach the level of decay 48 to 72 hours earlier. Other influencing factors were also taken into account during the experiment, such as storage temperature, length of time before sale, and the degree of surface damage to the peaches. The results show that the factors considered in the study all influence microbial migration from the packaging material to the fruit, but the migration of spoilage microorganisms is consistently lower in corrugated carton packaging. Additionally, 95% of peaches packed in E. coli-contaminated RPC boxes were infected after 48 hours at higher storage temperatures. In comparison, peaches packaged in corrugated cartons did not have more than 25% E. coli contamination levels.
After the results of the study were made public, concerns about the hygiene situation at RPC ensued. Recent research from the University of Arkansas Department of Food Science shows that typical industrial cleaning procedures do not adequately disinfect RPC. A research team led by Professor Steven Ricke found that Salmonella cells remained in the plastic bins even after cleaning. Studies have pointed out that bacteria tend to hide in surface cracks and are difficult to completely eliminate with industrial disinfectants.
Research from the University of Bologna has proven that using corrugated boxes instead of traditional plastic boxes for packaging fruit can significantly reduce potential microbial contamination. Professor Lanciotti and her team confirmed through specific fruit preservation experiments that corrugated box packaging is easier to keep peaches safe and fresh than plastic box packaging.
