SN/T 5232-2019 in English

VALID

Food contact materials Determination of Controlled and ModifiedAtmosphere Packaging of Fresh- Cut Produce

Issued on:2019-12-27
Implemented on:2020-07-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $90.00
$88.00

Standard No:	SN/T 5232-2019
Document status:	VALID
Title in English:	Food contact materials Determination of Controlled and ModifiedAtmosphere Packaging of Fresh- Cut Produce
Title in Chinese:	食品接触材料鲜切制品气调包装的检测
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2019-12-27
Implemented on:	2020-07-01
Professional Classification:	SN-Import&Export Inspection
Related Keywords:	food contact materials determination food contact materials modifiedatmosphere packaging atmosphere packaging fresh meat packaging
Related Topics:	food contact material Electrical product testing Testing of materials in contact with food contact material Packaging material inspection Packaging material inspection food testing box Food contact materials and articles of fluorene Food contact materials other than the above two Paper Food Packaging Materials Food Odor Detection Contact disc detection Food Testing Device Contact disc detection food contact material What does food testing mainly detect? food packaging for you modulation material Packaging material food grade testing Food contact material titanium alloy Which food testing items Detection by contact disc method Overseas Food Testing Food Odor Detection Food Odor Detection Authentic packaging material testing Food-grade hydrophobic material Food Grade Contact Materials Food plastic testing Packaging inspection What does food testing detect? Packaging inspection Packaging material inspection Electrical product testing food contact air conditioning What are the main tests for food testing Pesticides in food contact materials air packing What does food testing detect? modulation material food grade packaging material sn material Packaging Inspection Design Food Testing What are the food testing sn/t 2019 Composition of the package Food Contact Materials food material Food testing includes Food Testing Materials Fresh food Food Testing Preparation Packaged Food Struts Mass Spectrometry Food Packaging Materials food contact Environmental testing\|Occupational health testing\|Industrial product testing\|Consumer product testing\|Textile testing\|Food and drug testing\|Food contact material testing Food Contact Material Parameters Food packaging materials network Vadose zone detection The use of Ruo leaves as food packaging materials Contact material detection Food contact materials resistant to corrosion Silver content in food preservation materials new food contact materials food materials Food packaging testing

Introduction

Analysis of the core content of the standard

This standard establishes the technical specifications for the application of modified atmosphere packaging in food contact materials, focusing on the gas replacement technical parameters of fresh-cut products. By controlling the equilibrium concentration of gases such as O2, CO2, N2 in the package, the non-chemical preservation effect is achieved.

Comparison of key technical parameters

Food category	Recommended gas ratio	Antibacterial effect	Typical storage period
Red meat	O2:20-35% CO2:60-80%	Inhibit Pseudomonas by 90%	10-12 days (0-4℃)
Leafy vegetables	O2:3-5% CO2:3-5% N2:85-95%	Slow down respiration rate by 40%	10 days (0-6℃)
Ready-to-eat seafood	CO2:100%	Inhibits Gram-negative bacteria	180 days (20-25℃)

Detailed explanation of the gas mechanism

Antibacterial properties of CO2

When the concentration exceeds 5%, the stagnation period of microbial growth can be significantly prolonged:

In fresh meat packaging, a concentration of 60-80% can reduce the number of Pseudomonas by 2 logarithmic levels
The inhibition efficiency against Escherichia coli is 30% higher than that against Gram-positive bacteria

Innovative application of inert gas

The standard introduces argon as a new filling gas for the first time:

The atomic size is similar to that of oxygen and can replace cellular oxygen receptors
The solubility is twice that of nitrogen and it is easier to penetrate the cell membrane
Experiments show that the preservation effect of grapes is improved by 15%

Implementation suggestions

Equipment selection: It is recommended to use a gas proportion mixer with an accuracy of ±0.5%
Material verification: The air permeability of the packaging film should meet the CO2:O2 permeability ratio of 3:1
Process control: The residual oxygen content needs to be controlled at <0.5%
Effect verification: Microbial testing should include the total number of aerobic bacteria and specific pathogens

Technology Evolution Analysis

Compared with the 2009 version of the basic standard, this version has the following major breakthroughs:

Added the application specification of sulfur dioxide in specific foods
Refined the corresponding parameters of the respiration rate of different types of fruits and vegetables
Introduced the coordinated control requirements of modified atmosphere packaging and cold chain

More samples: YD/T 3934-2021 JJG 21-2008 DL/T 5154-2012

Sample only — not a preview of SN/T 5232-2019

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