Category Archives: o busters

September 15, 2016

How Fungus Affects Food Products


It is a known fact that food products have a limited shelf life. If they are exposed to air or vapour, then they will get damaged in no time. Food products are easily vulnerable to spoilage organisms like mold, fungus and different kinds of bacteria like mesophiles, psychrotrophs, thermophiles and psychrophiles. The presence of this kind of fungus and bacterial organisms spells bad news for all kinds of food products, beverages and dairy items.


Food Containing Fungus

                    Food Containing Fungus

The damages caused by fungus and bacteria are many. These spoilage organisms work by breaking down the chlorophyll present in plants and the iron elements in protein. This will not only make the food product inedible but also cut down its shelf life. When the organic enzymes are separated, then it leaves behind traces of ammonia, amines, sulfides and organic acid buildups. These react in a negative manner with the food products. It will lead to the food items changing colors, turning rancid and becoming greasy. The end result of exposure to fungus and bacteria is that the food will turn stale and be unfit for consumption. If this happens while the food items are being transported from one place to another, then it will lead to heavy financial losses for companies.


Role of Oxygen Absorbers in Food Storage


Spoilage organisms like fungus need oxygen to grow and survive. They grow and reproduce faster in an oxygen-rich atmosphere. So the first thing one must do in order to prevent growth of spoilage organisms is remove all traces of oxygen from the packed spaces. When deprived of oxygen, the spoilage organisms cannot thrive and thus one can prevent the food items from getting spoilt.


While there are many other ways to create vacuum in closed spaces, the best method is to make use of oxygen absorber sachets. These sachets contain ferrous oxide, which reacts with the oxygen present in the packed spaces to turn into rust. This process usually continues till all the oxygen has been absorbed and the oxygen absorber becomes “saturated”. Once all the oxygen has been absorbed, all that remains behind in the closed spaces is nitrogen, which is favorable for prolonging the shelf life of the product as well as keeping spoilage organisms at bay.

January 20, 2015

Oxygen is known to be one of the main sources of bringing along with it unwanted moisture and sometimes other toxic gases mixed with it. This causes most packaged foods and other sensitive equipment to get spoiled in double quick time. Especially, in packaged foods, the presence of oxygen can lead to severe contamination and mold growth along with rancidity and in the loss of nutritive value of the foods that are packed with oxygen in them.

Oxygen Absorbers
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July 29, 2014

The key use of oxygen absorber is to protect the shelf life of the food. In case of packaged food, it stays in the retailer shop or malls for many days which may impact the quality of the food. But oxygen absorbers protect the taste and quality of the food along with the color. It also prevents the growth of oxygen-aerobic microorganisms like fungi etc. Plastic foods are not able to keep oxygen away from the food unlike metal or glass container. Oxygen on the other hand helps microorganisms to grow which causes damage to the product. But these oxygen absorbers absorb the oxygen from the packet.

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