Protecting food from spoilage is a fundamental goal that should be carefully researched every day. If food is spoiled, in fact, it runs the risk of increasing food waste, while also producing high amounts of waste that cannot always be disposed of by local ecological systems.
Protecting food from spoilage is a fundamental goal that should be carefully researched every day. If food is spoiled, in fact, it runs the risk of increasing food waste, while also producing high amounts of waste that cannot always be disposed of by local ecological systems.
Food spoilage can occur in several ways. Some foods, in fact, simply go bad, meaning that they take on unpleasant odors, colors and flavors that are not accepted by the consumer, although they do not pose a health hazard. Other foods, on the other hand, are actually populated by microorganisms found in the environment with which the product comes into contact; these microorganisms, in some cases, can cause illness in humans, which can have very often minor consequences, although there is no shortage of serious and egregious cases.
As already mentioned, the main cause of food spoilage is its exposure to the external environment. In contact with air and surfaces, in fact, some altering substances can reach food. One example is oxygen, an oxidizing agent that can activate certain enzymes responsible for fruit browning; or, contact of food with unsanitized surfaces can promote the transmission and penetration of bacteria, which can also be carried by air.
So, how to solve these problems? How to make sure that after the package is opened, the food does not go bad too quickly? Fortunately, the industry has put a lot of effort into this issue in recent years, which is why it has developed various closures for various foods.
These systems are very simple, but at the same time extremely effective in protecting food. In fact, they are hard material holders that allow the package to be hermetically sealed, limiting the food's exposure to the outside environment as little as possible.
