Board grades used for packaging of food and liquids for human consumption have strict requirements regarding the hygienic quality of the packaging board. If a part of the board produced and shipped to the converter is out of spec for hygiene, the converter may reject the whole lot. A two-day outbreak of bacterial spores on a board machine can lead to the loss of thousands of tons of finished food packaging board, at a cost approaching millions of euros
Hygiene target specifications for food packaging are often based on a maximum acceptable level of aerobic bacteria in the final dry board. Kemira’s R&D studies and numerous mill trials show however that the quantity of aerobic bacteria in the final dry board depends on bacterial spores only. These spores are thermo-tolerant forms of bacteria and when they are mature they can survive heat of dryer section, unlike vegetative “growing” bacteria that are destroyed by heat.
As killing a mature spore requires huge amounts of biocide, and is therefore not economically affordable, the best approach is to prevent bacteria from making a spore.
Download and read the full whitepaper below.
Got interested and you want to have more information?
You can send your comments and questions to us by sending an email to email@example.com.