TTI-use in Monitoring Flight Catering and other foods
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1 TTI-use in Monitoring Flight Catering and other foods Peter Rönnow Ph.D Managing Director Vitsab May 26, 2005 Active and inteligent packing; VTT 1
2 What is a Smart Label? It is a time temperature indicator (TTI) showing the accumulated time and temperature exposure. Smart Label technology integrates data logging and alarm functions May 26, 2005 Active and inteligent packing; VTT 2
3 Vitsab Smart Labels May 26, 2005 Active and inteligent packing; VTT 3
4 Response time of smart label at different temperatures Temp C Response time hours May 26, 2005 Active and inteligent packing; VTT 4
5 Plot of response time to colour change Temp. C Hours Response time to colour change at different temperatures May 26, 2005 Active and inteligent packing; VTT 5
6 Arrhenius equation k Ea R T = A e ln k = ln A Ea R 1 T k = rate of reaction A = constant of the equation R = universal gas constant T = absolute temperature K Ea = Arrhenius energy of activation May 26, 2005 Active and inteligent packing; VTT 6
7 Arrhenius plot of experimental data Arrhenius plot 0 2 ln k /T * 1000 May 26, 2005 Active and inteligent packing; VTT 7
8 What are Smart Labels used for? Monitoring cold chain transports Complement to best before or use by dating May 26, 2005 Active and inteligent packing; VTT 8
9 Logged temperature profile of air shipment 20 S F 15 Temperature C Hours Fig. 4 Logged temperature profile during air shipment May 26, 2005 Active and inteligent packing; VTT 9
10 Logged temperature profile of road shipment 25 S F 20 Temperature C Hours Fig. 5 Logged temperature profile during road shipment May 26, 2005 Active and inteligent packing; VTT 10
11 Formula for Numerical Integration fa ( ) n n 1 = s 1 e Ea RT. ( n 1) 1. 2 e Ea RT. s e Ea RT. n f(a) = total value of integration n = number of data points s = starting point of integration T i = temperature of each logged point May 26, 2005 Active and inteligent packing; VTT 11
12 Comparison of cool chain quality between air and surface transport Transport time Corresponding transport time hours at +5 C hours Cool chain requirement 48 Air shipment 20 Surface (truck) May 26, 2005 Active and inteligent packing; VTT 12
13 Logged temperature profile of air shipment 30 S F Temperature C Hours Fig. 6 Logged temperature profile of air shipment May 26, 2005 Active and inteligent packing; VTT 13
14 Cool Chain quality of 2 nd air shipment Transport time corresponding transport time hours at +5 C hours Cool chain requirement 48 Air shipment May 26, 2005 Active and inteligent packing; VTT 14
15 Food regulations for catered food All meals from kitchen consumed within Exposure to temperatures above 10 C 24 hours max 4 hours Bacterial growth is the general concern behind health and food regulations Low temperatures such as 2 8 C give no or slow growth of bacteria Shelf life (safe to eat) below 8 C 2 3 days May 26, 2005 Active and inteligent packing; VTT 15
16 British Airways TTI requirements for their in flight catered food 24 hours at 7 C 4 hours above 10 C May 26, 2005 Active and inteligent packing; VTT 16
17 Temperature profile from data logger 30 Logged temperatures LGW KIN and back Temperature C Hours May 26, 2005 Active and inteligent packing; VTT 17
18 Temperature profile in food trolley during return flight Kingston to LHR 25 Logged temperatures S F Temperature C Teff For the indicated monitoring time Teff = 19.0 C Hours May 26, 2005 Active and inteligent packing; VTT 18
19 Temperature profile of trolley with meals during flight - Tiblisi to LHR Logged temperatures 20 S F Temperature C Teff Homebound Reading Hours Event Logger placed in trolley Transport to aircraft Loading of aircraft Take off Service ended Logger retieved For the indicated monitoring time Teff = 7.0 C Hours May 26, 2005 Active and inteligent packing; VTT 19
20 Important points to assess health risk Number of bacteria that will cause harm Time to reach harmful level May 26, 2005 Active and inteligent packing; VTT 20
21 Growth of bacteria at different temperatures Example of growth curves at 22, 11 and 10 C 8 Log N Hours May 26, 2005 Active and inteligent packing; VTT 21
22 Type of meals evaluated for bacterial growth Chefs Salad Chicken Liver Canapé Mustard and Pommery Mayonnaise Prawn and Mango Salad Queen of Pudding Treacle tart May 26, 2005 Active and inteligent packing; VTT 22
23 Predictive challenge test using Food Micromodel developed by Leatherhead Food Research Association Time (hours) to reach a maximum level of 1000 cfu/g C Staph. aureus Listeria monocytogenes Bacillus cereus Flight Label run time (hours) May 26, 2005 Active and inteligent packing; VTT 23
24 Flight label temperature characteristics Temperature C Response times of Vitsab smart labels for British Airways 17 hour flights Time hours t = hours () t = May 26, 2005 Active and inteligent packing; VTT 24
25 Vitsab Flight Label Smart Label concept for monitoring catered meals on board BA flights Developed in co-operation with British Airways May 26, 2005 Active and inteligent packing; VTT 25
26 Flight Label in trolley onboard aircraft May 26, 2005 Active and inteligent packing; VTT 26
27 Temperature profile in food trolley during return flight Kingston to LHR 25 S Logged temperatures F For the indicated monitoring time Temperature C Teff Teff = 19.0 C Flight Label uses 85 % of its total response or run time Hours May 26, 2005 Active and inteligent packing; VTT 27
28 Temperature profile of trolley with meals during flight - Tiblisi to LHR S Logged temperatures F Homebound Reading Hours Event Logger placed in trolley Transport to aircraft Loading of aircraft Take off Service ended Logger retieved Temperature C 10 5 Teff For the indicated time Teff = 7.0 C Flight Label uses 22 % of its total response or run time Hours May 26, 2005 Active and inteligent packing; VTT 28
29 Return of yellow flight labels applied at London airports Heathrow and Gatwick during mid September October 2003 Departing airport London Heathrow London Gatwick Smart labels found yellow on board 0.43 % 1.19 % May 26, 2005 Active and inteligent packing; VTT 29
30 Commercial benefits of flight labels 1. Protection of public and cabin crew 2. Protection against civil and criminal actions in case of a food poising case for the company (BA) 3. In the future it will allow the airline (BA) to operate with return catering 4. It will allow the airline (BA) to manage un-planed effects at airports (delays etc.) May 26, 2005 Active and inteligent packing; VTT 30
31 Reduced Oxygen Packed Seafood May 26, 2005 Active and inteligent packing; VTT 31
32 Time and temperatures conditions for toxin formation by Clostridium botulinum Skinner & Larkin J. Food Protection 61:9, , 1160, 1998 Toxin formation boundary 25 Lag time to toxin formation (Days) Temp. F log(lt) = t t May 26, 2005 Active and inteligent packing; VTT 32
33 TTI characteristics of Toxin formation of Clostridium botulinum Data= C Days ln K Arrhenius plot /T * 1000 Data from Skinner & Larkin J. Food Protection 61:9, , 1998 May 26, 2005 Active and inteligent packing; VTT 33
34 Application of a standard TTI formulation to Clostridium bototulinum toxin formation Fitness of M2-10 formulation to Skinner & Larkin boundry Time, days Skinner & Larkin boundry M2-10 Temp. F May 26, 2005 Active and inteligent packing; VTT 34
35 Adaptation of a new Vitsab TTI formulation to Clostridium bototulinum toxin formation Fitness of L5-8 formulation to Skinner & Larkin boundry Time, days Temp. F Skinner & Larkin boundry L5-8 May 26, 2005 Active and inteligent packing; VTT 35
36 Use of TTIs or Smart Labels applied to fresh and perishable food products Smart Labels have a dynamic response to temperature changes. Smart Labels are a powerful and cost effective tool to monitor cold transport of a variety of fresh foods including ready to eat and MAP seafood. Smart Labels give a time and temperature response reflecting actual changes in food products May 26, 2005 Active and inteligent packing; VTT 36
37 VITSAB AB Dr. Peter Rönnow Managing Director Stenyxegatan 21 S MALMÖ Phone Fax May 26, 2005 Active and inteligent packing; VTT 37
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