Control of bacterial spores in making of hygienic grades Paper products purposed for the packaging of food and beverages need to fulfil certain hygienic criteria. This means that the dry finished paper or board should not contain too many viable microorganisms. Depending on the end use of the packaging, the limit is typically set to
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Control of bacterial spores in making of hygienic grades
After reading this article you will..
- understand why control of bacterial spores is important in hygienic grades production.
- understand why large pulp storage towers create a hygiene risk.
- learn that a biocide treatment in hygienic grades production needs to specifically focus on preventing of spore formation.
Natural fibre products
- Printing and writing papers
- Paperboards
- Tissue
- Nonwovens
- Speciality papers
- Production of paper and board
- Stock and water systems
- Web forming
- Wet pressing
- Drying of natural fibre products
- Surface sizing
- Pigment coating
- Finishing
- Converting of paper and board
- Papermaking chemistry
- Paper physics
- Paper structure
- Fibres and bonds
- Paper surface and thermal, electrical and friction characteristics
- Paper optics
- In-plane tensile properties
- Structural mechanics of paper and board
- Moisture transport
- Rheology
- Dimensional stability
- Printing
Authors & references
Authors:
Juhana Ahola and Marko Kolari, Kemira Oyj
References:
- Abdelmadjid, A. and Foster, S.J. 2002. Bacterial endospores the ultimate survivors. Int. Dairy Journal 12:217–223.
- Kolari, M. and Rintala, J. 2017. Better hygiene in food-packaging board at reduced risk of rejected tonnage and machine corrosion. PaperAge Vol 133 (1): 20–23.
- 2. Gonzalez-Pastor, J.E, Hobbs, E.C. and Losick, R. 2003. Cannibalism by Sporulating Bacteria. Science 301:510–513
- Piggot, P.J. and Hilbert, D.W. 2004. Sporulation of Bacillus subtilis. Current Opinion in Microbiology 7:579–586
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This page has been updated 15.11.2020
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