Sanitasi dan Pengelolaan Limbah

Pertemuan 5
 Sub-Topik

• Tinjauan aspek sanitasi pada pengemasan

• Kerusakan bahan pengemas karena
serangga dan mikroorganisme
• Pengemasan aseptis
• Aspek sanitasi ruang pengemasan
 Sanitation concern

Packaging
Sanitation

http://www.qualityassurancemag.com/aib0412-food-hazards-regulations-policies.aspx
 Packaging influences…

• Flavor
• Texture
• Color
• Stability
• Wholesomeness
• “All food-contact material  should be
clean”
 Choosing Packaging

• Functional Concern
types (rigid/flexible)
protection function
• Supply Concern
cost
availability
• Consumer Concern
interesting
convenience
 Other concern…?

• Tamper resistance
• Environmental
concern
final disposal
manufacturing
http://www.packworld.com/pallet-banding-
keeps-berries-free-damage

http://www.soluplasticusa.com/
Benefits-Reusable-Plastic-
Packaging.cfm
 Food Safety Risks
associated with packaging

1. Insect infestation
2. Microbial contamination
3. Fungi contamination
4. Design error
 Product Insect Characteristics

• Spread across the world

• Amplified nourishment during storage
• Package to package infestation
• During-shipment infestation
Penetration
• can chew holes directly into
packaging materials.
• capable of boring through
one or more layers of
flexible packaging
materials.
• The warehouse beetle 
cast skins of the larvae can
cause allergic reactions
• Stegobium paniceum (L.)
 many food kinds
Invasion
• enter packages through
existing openings
• Some can chew directly
into weak packaging
materials e.g. paper and
cellophane
• most important invaders
are larvae of the genus
Tribolium (flour beetles),
the genus Oryzaephilus
(grain beetles), and freshly
hatched moth larvae
Diagrammatic representation of insect penetration into food packaging
 Classification of Pests that Commonly Infest
Packaged Food
Penetrators
Red flour beetle, Tribolium castaneum
Confused flour beetle, Tribolium
confusum
Warehouse beetle, Trogoderma
variabile
Rice weevil, Sitophilus oryzae
Almond moth larvae, Cadra cautella
Indianmeal moth larvae, Plodia
interpunctella
Lesser grain borer, Rhyzopertha
dominica
Cadelle, Tenebroides mauritanicus
Drugstore beetle, Stegobium paniceum
Invaders
Red flour beetle, T. castaneum
Confused flour beetle, T. confusum
Merchant grain beetle, Oryzaephilus
mercator
Sawtoothed grain beetle, O.
surinamensis
Almond moth larvae, C. cautella
Indianmeal moth larvae, P.
interpunctella
Squarenecked grain beetle, Cathartus
quadri-
collis
Flat grain beetle, Cryptolestes pusillus
Rice moth larvae, Corcyra cephalonica
 Potential microbiological problems
with packaging

Paper or paperboard  microbial harbourage

Problems :
• Microbes cause food spoilage  breakdown cellulose 
spoil starch (Pantoea agglomerans and Bacillus subtilis)
• Produces slime
• Produces smell / off-odor
• Reduces quality
• Harmful to human health in raw materials, process
environment and end-products
• Example: Bacillus cereus, Klebsiella pneumoniae and
Staphylococcus aureus
Lelieveld, Mostert, & Holah. 2005.
 http://www.foodsafetymagazine.com/maga
zine-archive1/februarymarch-2007/the-
challenge-of-bacterial-spores/

http://www.sambrailo.com/solutions/berry-
packaging/strawberry-packaging.html
 Spore-forming bacteria in
end-products

surviving free spores can remain dormant until

external conditions are favorable for germination
and development into vegetative cells

http://www.slideshare.net/AkmalHa
fiz2/principles-of-food-sanitation
https://www.studyblue.com/notes/note/n/
microbiology-final-may-2013/deck/6242689
 Spore-forming bacteria in end-
products

• Heat-stable enzymes and toxins can also be

problematic if migration into delicate foodstuffs
occurs
Spore-forming in
dairy processing

Biosensors
Tyndall National Inst.
http://www.processingmagazine.com/articles/128782-
sensor-detects-spore-forming-bacteria-in-dairy-
processing
 Spore-forming bacteria in end-
products

• thickness of the product protects the

microorganisms from heat during the drying
stage.

http://pestkill.org/insect/insects/termites/
 Spore-forming bacteria
in end-products
Faktor yg mempengaruhi dominansi Basilus pada produk kertas
dan kardus :
 Daur ulang produk rusak (komponen yang ditolak dan
digunakan pada produk selanjutnya) yang mengandung
pembentuk spora  mengkontaminasi kardus
 Spora tahan panas  survival selama pengeringan kertas &
kardus
 Kebanyakan basilus bersifat amilolitik dengan aktivitas
selulolitik  mudah tumbuh pada lingkungan kaya pati dan
selulosa
 Basilus sgt resisten thd agen pembersih yg digunakan dalam
pembuatan kertas dan kardus
 Fungi and actinobacteria
in end-products

• Mampu mendegradasi, memfermentasi dan

mengkonversi substrat
• Menghasilkan metabolit yang bau (off-odor)
• Menghasilkan mikotoksin

http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsb_201102.html
 Fungi and actinobacteria
in end-products

• Sangat mudah dijumpai pada

kondisi lembab dan kurang
cahaya
• Penyebab utama : pos-
kontaminasi via udara & air
selama pengolahan produk
• Misal:
Aspergillus, Cladosporium,
Fusarium, Mucor and http://www.mycology.ad
Penicillium  fiberboard elaide.edu.au/Fungal_De
scriptions/Hyphomycetes
carton _%28hyaline%29/Fusari
um/
 Migration of microorganisms into
foods from the packaging

• The routes of contamination from the packaging

material to food :
– the surface,
– cutting dust or
– direct contact with the raw edge of the paperboard.

http://www.int.laborundmore.com/archive/86 http://blog.aibonline.org/aib-food-safety-
5542/MOSH-MOAH-food-contamination.html news/2015/4/10/preventing-cross-contamination
 Migration of microorganisms
into foods from the packaging

• To eliminate the raw edge:

– cartons intended for liquid foods with long shelf-
life and for aseptic packaging are usually skived
(a carton configuration which eliminates raw
edges)
 Improving hygienic production
and management

• Microbial management is divided into two main

strategies:
– to PREVENT entrance to production premises
and
– to ELIMINATE micro-organisms from
production facilities if they have entered the
premises
 Improving hygienic production
and management

• As sterile conditions are impossible the

preventive actions should be focused so that
the restriction of microorganisms is economically
and operationally reasonable.
• Focus should be on microorganisms that cause
harm, damage or danger to product, process,
worker, environment or customer.
• The ultimate goal of all these activities carried
out in microbial risk management is prevention
Prevent cross contamination in small scale industry

http://www.fao.org/docrep/v5380e/v5380e05.htm
http://www.cryovac.com/na/en/food-packaging-
equipment/pakformance.aspxhttp://www.cryovac.com/na/en/food-packaging-
equipment/pakformance.aspx
 BEEF
PROcessing

http://www.jwestdesign.com/process/process-7.html
 Aseptic Packaging
• Produk yang steril  kemasan steril / dapat
disterilisasi
• Sistem pengemasan aseptik dapat mencegah adanya
mikroba selama penyimpanan  effective sealing
• Berbagai macam bahan pengemas aseptik  tujuan
dan mesin pengemas khusus
• Jumlah mikroba 0.5 mikroba per 100cm2  mesin
pembentuk dan pengisi aseptis
• Bahan pengemas dicelupkan atau disemprot dengan
larutan hidrogen peroksida 30-40% sebelum diisi
dengan produk yang steril
 Aseptic Packaging …(cont’d)

• Sanitasi dan pembersihan alat dan mesin

aseptis  kompleks & sangat khusus utk tiap
mesin
• Pembentukan pengemas, pengisian dan
sterilisasi produk akhir dilakukan dalam satu
mesin  persyaratan sanitasi yg kompleks
dalam satu unit operasi
• Prinsip dasar  lihat materi Aspek sanitasi
desain peralatan industri pangan; Cleaning
and Sanitizing
http://www.scholle.com/newsroom/news/aseptic-processing-for-bag-in-box-the-basics
 Skema pembersihan
kemasan kaleng

http://www.foodtechinfo.com/FoodPro/GasTechnologies/Can_Cleaning.htm
http://www.macrolake.com/
en/book/export/html/580?la
nguage=zh-hans
 Aseptic FFS machine
(Form-Fill-Seal)

http://www.foodprocessing.com.au/content/packaging-labelling-coding/article/aseptic-
form-fill-seal-machine-chosen-for-butter-821708717
Hyosung was the first to build a complete aseptic system production facility in
Korea. The plant production includes tea and coffee in PET bottle.

http://pi.hyosung.com/pi_eng/packaging/aseptic/aseptic_filling_01.do
Packaging Area
 Hygienic requirements of the packaging
department and the packing process

1. Mesin pengemas harus diletakkan dengan rapi

dan mudah untuk diakses
2. Sebaiknya peralatan overhead (lampu, pipa
dan saluran) tidak di atas mesin pengemas
(kecuali dapat menghindari jatuhnya debu dan
bahan lain)
3. Kolong di bawah mesin harus mudah
dibersihkan dan diperiksa secara efektif.
4. Mesin tidak diletakkan di atas drainase agar
mudah memeriksa dan membersihkan drainase
 Hygienic requirements of the packaging
department and the packing process

5. Peralatan harus diletakkan pada posisi yang

tepat, dan tatakan /kaki mesin harus
menempel di lantai dengan benar
6. Utilitas seperti udara, air, dan kelistrikan harus
dipasang dan terhubung dan memudahkan
pembersihan
7. Eksterior permukaan kontak pangan harus
diatur untuk mencegah terjadinya
kontaminasi pada peralatan tsb maupun pada
peralatan lain, lantai, dinding atau gantungan.
 www.nwasoft.com/info-center-
industries/packaging&h=1500&w=2
256&tbnid=gaGyXQjV1YnvoM:&zoo
m=1&docid=buY6L278W0JgdM&ei=
MixPVY_jKoKPuAT__4CQDA&tbm=is
ch&ved=0CGYQMyhEMEQ

http://www.sps70.com/brands-
3/equipment/case-packing/
 Environmental Concerns

• Kemasan yang tahan terhadap mikroba

juga tahan terhadap dekomposisi setelah
digunakan  kerugian bagi lingkungan
• Program daur ulang  mengatasi dampak
lingkungan pembuangan kemasan
• Jenis pengemas juga merupakan penentu
keberhasilan produk di pasar  kemasan
sebagai bagian integral produk, penentu
sifat produk dan “wholesomeness”
Thank
You

For your attention