HYGIENIC PACKING OF FOOD-PRODUCTS

Products with a short shelf life, or whose shelf life is extended by c old storage or in-pack heat treatments, do not have to conform to such strict microbiological requirements as aseptically packaged foods. No netheless, it is important to ensure that they are protected from unac ceptable microbial contamination. This paper summarizes guidelines pre pared by the Packing Machines subgroup of the European Hygienic Equipm ent Design Group (EHEDG) for the hygienic (but nonaseptic) packing of food products. This is the 12th in a series of articles featuring the EHEDG to be published in Trends in Food Science and Technology, The EH EDG is an independent consortium formed to develop guidelines and test methods for the safe and hygienic processing of food. The group inclu des representatives from research institutes, the food industry, equip ment manufacturers and government organizations in Europe.