CFS Food Packaging & Shelf Life 2

Question 1

What is the primary function of oxygen scavengers incorporated into food packaging?

Accepted Answer

To remove residual oxygen and prevent oxidative spoilage

Answer

Oxygen scavengers chemically react with residual oxygen in the package headspace to reduce it to near-zero levels, preventing oxidative rancidity, color changes, and microbial growth.

Question 2

What does the Q10 value represent in accelerated shelf life testing?

Accepted Answer

The ratio of reaction rates for a 10°C temperature increase

Answer

The Q10 value is the ratio of reaction rates when temperature increases by 10°C, allowing food scientists to extrapolate shelf life predictions across different storage temperatures.

Question 3

Retort packaging, such as flexible stand-up pouches, is specifically designed to withstand:

Accepted Answer

High pressure and high temperature sterilization conditions

Answer

Retort packaging is engineered to withstand the high pressure and high temperature conditions (typically 250°F/121°C) of retort sterilization, producing commercially sterile shelf-stable products.

Question 4

Which gas is most commonly used in high-oxygen MAP to maintain the bright red color of fresh red meat?

Accepted Answer

Oxygen

Answer

High levels of oxygen (typically 60–80%) are used in MAP for fresh red meat to promote myoglobin oxygenation, forming oxymyoglobin, which produces the desirable bright red color.

Question 5

Migration of substances from food-contact packaging materials into food is regulated in the United States primarily under:

Accepted Answer

FDA regulations under 21 CFR

Answer

The FDA regulates food-contact materials and substance migration into food under 21 CFR (Code of Federal Regulations), including indirect food additive regulations.

CFS - Certified Food Scientist Practice Test

CFS - Certified Food Scientist Practice Test

CFS Food Packaging & Shelf Life 2