Single serve food packaging still safest
results of its latest study of the sanitary quality of single-use
and reusable food-service packaging - with reusable products given
a "bad news-good news" rating.
The US Foodservice & Packaging Institute has published the results of its latest study of the sanitary quality of single-use and reusable food-service packaging - with reusable products given a "bad news-good news" rating.
As in past sanitation studies sponsored by the association, a December 2002 study once again found significant differences in the aerobic plate count (which indicates the level of micro-organism on a product) for reusables versus single-use items. Overall, reusable items had higher microcrobial levels than single-use items. At the same time, the tests found that both product types were below the detection limits for enterococcus, coagulase positive staphylococcus (CPS) and coliform counts.
The FPI study was conducted with the help of foodservice inspectors from the Clark County (Las Vegas), Nevada, Health Department. Using a swab test protocol developed by Silliker Research Services of, eight health inspectors visited 24 foodservice establishments, including coffee bars, restaurants and delis. An additional health inspector visited nine day care centers.
At each location inspectors chose five random samples (forks, knives, spoons, cups, glasses, plates and/or bowls) of reusable and single-use products for swab testing - a total of 330 items. After testing, the swabs were placed in vials, packed in dry ice and shipped to the Silliker Research Center for testing.
"The results were pretty much what we were anticipating," said FPI president John R. Burke. "No dangerous-to-health organisms were found on the tested items, and that's a tribute to the good work that is being done by Clark County with its foodservice operators in educating them about keeping their establishments free from dangerous organisms.
"At the same time reusable foodservice items had a sort of bad news-good news report: the bad news is that significantly higher microbial counts were found on permanent ware items. This is likely the result of inconsistent dishwashing, and sometimes improper handling during storage and retrieval. The good news is that these organisms won't kill you or make you sick!" Burke said.
"As for single-use foodservice items, the Clark County study showed that there was much less microbial presence on the tested items, and no dangerous organisms. That is because these items are shipped directly from sanitary manufacturing lines where they are placed in protective sleeves, boxed and shipped directly to the distribution pipeline and then to foodservice establishments," Burke said.
FPI has conducted numerous sanitation studies of foodservice products since the association's founding 70 years ago. The results of those previous studies produced the same pattern that showed up in the Clark County study, and that is, overall, single-use foodservice items continue to be more sanitary than their permanent ware counterparts.
"Our foodservice packaging manufacturers are pleased that their record of sanitation and quality continues, but we can't let our guards down," Burke said.
