VITSAB® Visual Indicator Tag System AB
VITSAB® Visual Indicator Tag System AB
VITSAB® Visual Indicator Tag System AB
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Vitsab<br />
Sweden<br />
TTI-use in Monitoring Flight Catering<br />
and other foods<br />
Peter Rönnow Ph.D<br />
Managing Director Vitsab Sweden<br />
May 26, 2005 Active and inteligent packing; VTT 1
Vitsab<br />
Sweden<br />
What is a Smart Label<br />
• It is a time temperature indicator (TTI) showing<br />
the accumulated time and temperature exposure.<br />
• Smart Label technology integrates data logging<br />
and alarm functions<br />
May 26, 2005 Active and inteligent packing; VTT 2
Vitsab<br />
Sweden<br />
Vitsab ®<br />
Smart Labels<br />
May 26, 2005 Active and inteligent packing; VTT 3
Vitsab<br />
Sweden<br />
Response time of smart label at<br />
different temperatures<br />
Temp °C<br />
20<br />
15<br />
10<br />
5<br />
0<br />
-5<br />
-10<br />
-15<br />
Response time<br />
hours<br />
1<br />
2<br />
3.5<br />
7.2<br />
14<br />
33<br />
72<br />
210<br />
May 26, 2005 Active and inteligent packing; VTT 4
Vitsab<br />
Sweden<br />
Plot of response time to colour change<br />
20<br />
10<br />
Temp. °C<br />
0<br />
10<br />
0 50 100 150 200<br />
Hours<br />
Response time to colour change at different temperatures<br />
May 26, 2005 Active and inteligent packing; VTT 5
Vitsab<br />
Sweden<br />
Arrhenius equation<br />
k<br />
Ea<br />
−<br />
R ⋅T<br />
= A ⋅ e<br />
ln<br />
k<br />
=<br />
ln<br />
A<br />
−<br />
Ea<br />
R<br />
⋅<br />
1<br />
T<br />
k = rate of reaction<br />
A = constant of the equation<br />
R = universal gas constant<br />
T = absolute temperature °K<br />
Ea = Arrhenius energy of activation<br />
May 26, 2005 Active and inteligent packing; VTT 6
Vitsab<br />
Sweden<br />
Arrhenius plot of experimental data<br />
Arrhenius plot<br />
0<br />
2<br />
ln k<br />
4<br />
3.4 3.5 3.6 3.7 3.8 3.9<br />
1/T * 1000<br />
May 26, 2005 Active and inteligent packing; VTT 7
Vitsab<br />
Sweden<br />
What are Smart Labels used for<br />
• Monitoring cold chain transports<br />
• Complement to best before or use by dating<br />
May 26, 2005 Active and inteligent packing; VTT 8
Vitsab<br />
Sweden<br />
Logged temperature profile of air shipment<br />
20<br />
S<br />
F<br />
15<br />
Temperature °C<br />
10<br />
5<br />
0<br />
0 5 10 15 20<br />
Hours<br />
Fig. 4 Logged temperature profile during air shipment<br />
May 26, 2005 Active and inteligent packing; VTT 9
Vitsab<br />
Sweden<br />
Logged temperature profile of road shipment<br />
25<br />
S<br />
F<br />
20<br />
Temperature °C<br />
15<br />
10<br />
5<br />
0<br />
0 10 20 30 40<br />
Hours<br />
Fig. 5 Logged temperature profile during road shipment<br />
May 26, 2005 Active and inteligent packing; VTT 10
Vitsab<br />
Sweden<br />
Formula for Numerical Integration<br />
fA ( )<br />
n<br />
n 1<br />
= s 1<br />
e<br />
Ea<br />
RT .<br />
( n 1)<br />
RT .<br />
s<br />
1 .<br />
2 e Ea<br />
e<br />
Ea<br />
RT .<br />
n<br />
f(A) = total value of integration<br />
n = number of data points<br />
s = starting point of integration<br />
T i<br />
= temperature of each logged point<br />
May 26, 2005 Active and inteligent packing; VTT 11
Vitsab<br />
Sweden<br />
Comparison of cool chain quality between<br />
air and surface transport<br />
Transport time Corresponding transport time<br />
hours<br />
at +5 °C hours<br />
Cool chain requirement 48<br />
Air shipment 20<br />
Surface (truck) 40<br />
23<br />
26<br />
May 26, 2005 Active and inteligent packing; VTT 12
Vitsab<br />
Sweden<br />
Logged temperature profile of air shipment<br />
30<br />
S<br />
F<br />
Temperature °C<br />
20<br />
10<br />
0<br />
0 5 10 15 20 25<br />
Hours<br />
Fig. 6 Logged temperature profile of air shipment<br />
May 26, 2005 Active and inteligent packing; VTT 13
Vitsab<br />
Sweden<br />
Cool Chain quality of 2 nd air shipment<br />
Transport time corresponding transport time<br />
hours<br />
at +5 °C hours<br />
Cool chain requirement 48<br />
Air shipment 25 61<br />
May 26, 2005 Active and inteligent packing; VTT 14
Vitsab<br />
Sweden<br />
Food regulations for catered food<br />
All meals from kitchen consumed within<br />
Exposure to temperatures above 10 °C<br />
24 hours<br />
max 4 hours<br />
Bacterial growth is the general concern behind health<br />
and food regulations<br />
Low temperatures such as 2 – 8 °C<br />
give no or slow growth of bacteria<br />
Shelf life (safe to eat) below 8 °C<br />
2 – 3 days<br />
May 26, 2005 Active and inteligent packing; VTT 15
Vitsab<br />
Sweden<br />
British Airways TTI requirements<br />
for their in flight catered food<br />
• 24 hours at 7 °C<br />
• 4 hours above 10 °C<br />
May 26, 2005 Active and inteligent packing; VTT 16
Vitsab<br />
Sweden<br />
Temperature profile from data logger<br />
30<br />
Logged temperatures LGW KIN and back<br />
25<br />
20<br />
Temperature °C<br />
15<br />
10<br />
5<br />
0<br />
0 10 20 30 40 50 60 70 80 90 100<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 17
Vitsab<br />
Sweden<br />
Temperature profile in food trolley during return<br />
flight Kingston to LHR<br />
25<br />
Logged temperatures<br />
S<br />
F<br />
Temperature °C<br />
20<br />
15<br />
Teff<br />
For the indicated<br />
monitoring time<br />
Teff = 19.0 °C<br />
10<br />
5<br />
0 1 2 3 4 5 6 7<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 18
Vitsab<br />
Sweden<br />
Temperature profile of trolley with meals<br />
during flight - Tiblisi to LHR<br />
Logged temperatures<br />
20<br />
S<br />
F<br />
Temperature °C<br />
15<br />
10<br />
5<br />
Teff<br />
Homebound<br />
Reading Hours Event<br />
0 0.0 Logger placed in trolley<br />
6 0.3 Transport to aircraft<br />
38 1.9 Loading of aircraft<br />
46 2.3 Take off<br />
72 3.6 Service ended<br />
89 4.5 Logger retieved<br />
For the indicated<br />
monitoring time<br />
Teff = 7.0 °C<br />
0<br />
0 1 2 3 4<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 19
Vitsab<br />
Sweden<br />
Important points to assess health risk<br />
Number of bacteria that will cause harm<br />
Time to reach harmful level<br />
May 26, 2005 Active and inteligent packing; VTT 20
Vitsab<br />
Sweden<br />
Growth of bacteria at different temperatures<br />
Example of growth curves at 22, 11 and 10 °C<br />
8<br />
Log N<br />
6<br />
4<br />
4<br />
2<br />
0 5 10 15 20 25 30<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 21
Vitsab<br />
Sweden<br />
Type of meals evaluated for bacterial growth<br />
Chefs Salad<br />
Chicken Liver Canapé<br />
Mustard and Pommery Mayonnaise<br />
Prawn and Mango Salad<br />
Queen of Pudding<br />
Treacle tart<br />
May 26, 2005 Active and inteligent packing; VTT 22
Vitsab<br />
Sweden<br />
Predictive challenge test using<br />
Food Micromodel developed by<br />
Leatherhead Food Research Association<br />
Time (hours) to reach a maximum<br />
level of 1000 cfu/g<br />
° C<br />
Staph.<br />
aureus<br />
Listeria<br />
monocytogenes<br />
Bacillus<br />
cereus<br />
Flight Label run<br />
time (hours)<br />
22<br />
8<br />
18<br />
18<br />
3.2<br />
15<br />
22<br />
72<br />
96<br />
8.0<br />
10<br />
72<br />
156<br />
144<br />
15.8<br />
May 26, 2005 Active and inteligent packing; VTT 23
Vitsab<br />
Sweden<br />
Flight label temperature characteristics<br />
Temperature °C<br />
Response times of Vitsab smart labels for British Airways 17 hour flights<br />
25<br />
24<br />
20<br />
15<br />
10<br />
7<br />
5<br />
0<br />
0 5 10 15 20 25 30 35 40 45 50<br />
Time hours<br />
t<br />
= hours () t<br />
22<br />
21<br />
20<br />
19<br />
18<br />
17<br />
16<br />
15<br />
14<br />
13<br />
12<br />
11<br />
10<br />
9<br />
8<br />
7<br />
6<br />
5<br />
3.1<br />
3.5<br />
4.0<br />
4.6<br />
5.2<br />
6.0<br />
6.8<br />
7.8<br />
9.0<br />
10.3<br />
11.8<br />
13.6<br />
15.6<br />
18.0<br />
20.8<br />
24.0<br />
27.7<br />
32.1<br />
=<br />
May 26, 2005 Active and inteligent packing; VTT 24
Vitsab<br />
Sweden<br />
Vitsab ® Flight Label<br />
Smart Label concept for monitoring<br />
catered meals on board BA flights<br />
Developed in co-operation with British Airways<br />
May 26, 2005 Active and inteligent packing; VTT 25
Vitsab<br />
Sweden<br />
Flight Label in trolley onboard aircraft<br />
May 26, 2005 Active and inteligent packing; VTT 26
Vitsab<br />
Sweden<br />
Temperature profile in food trolley during return<br />
flight Kingston to LHR<br />
25<br />
S<br />
Logged temperatures<br />
F<br />
For the indicated<br />
monitoring time<br />
Temperature °C<br />
20<br />
15<br />
Teff<br />
Teff = 19.0 °C<br />
Flight Label uses<br />
85 % of its total<br />
response or run<br />
time<br />
10<br />
5<br />
0 1 2 3 4 5 6 7<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 27
Vitsab<br />
Sweden<br />
Temperature profile of trolley with meals<br />
during flight - Tiblisi to LHR<br />
20<br />
15<br />
S<br />
Logged temperatures<br />
F<br />
Homebound<br />
Reading Hours Event<br />
0 0.0 Logger placed in trolley<br />
6 0.3 Transport to aircraft<br />
38 1.9 Loading of aircraft<br />
46 2.3 Take off<br />
72 3.6 Service ended<br />
89 4.5 Logger retieved<br />
Temperature °C<br />
10<br />
5<br />
Teff<br />
For the indicated time<br />
Teff = 7.0 °C<br />
Flight Label uses 22 % of<br />
its total response or run<br />
time<br />
0<br />
0 1 2 3 4<br />
Hours<br />
May 26, 2005 Active and inteligent packing; VTT 28
Vitsab<br />
Sweden<br />
Return of yellow flight labels applied at London<br />
airports Heathrow and Gatwick during<br />
mid September – October 2003<br />
Departing airport<br />
London Heathrow<br />
London Gatwick<br />
Smart labels found<br />
yellow on board<br />
0.43 %<br />
1.19 %<br />
May 26, 2005 Active and inteligent packing; VTT 29
Vitsab<br />
Sweden<br />
Commercial benefits of flight labels<br />
1. Protection of public and cabin crew<br />
2. Protection against civil and criminal<br />
actions in case of a food poising case for<br />
the company (BA)<br />
3. In the future it will allow the airline (BA)<br />
to operate with return catering<br />
4. It will allow the airline (BA) to manage<br />
un-planed effects at airports (delays etc.)<br />
May 26, 2005 Active and inteligent packing; VTT 30
Vitsab<br />
Sweden<br />
Reduced Oxygen Packed Seafood<br />
May 26, 2005 Active and inteligent packing; VTT 31
Vitsab<br />
Sweden<br />
Time and temperatures conditions for toxin<br />
formation by Clostridium botulinum<br />
Skinner & Larkin<br />
J. Food Protection 61:9, 1154-1160,<br />
1160, 1998<br />
Toxin formation boundary<br />
25<br />
Lag time to toxin formation (Days)<br />
20<br />
15<br />
10<br />
5<br />
0<br />
40 50 60 70 80<br />
Temp. °F<br />
log(LT) =<br />
0.65 − 0.0525 ⋅ t + 2.74<br />
⋅<br />
1<br />
t<br />
May 26, 2005 Active and inteligent packing; VTT 32
Vitsab<br />
Sweden<br />
TTI characteristics of Toxin formation of<br />
Clostridium botulinum<br />
Data=<br />
°C Days<br />
4 13.3<br />
5 8.62<br />
6 6.19<br />
7 4.72<br />
8 3.74<br />
9 3.03<br />
10 2.51<br />
11 2.1<br />
12 1.77<br />
13 1.51<br />
14 1.29<br />
15 1.11<br />
ln K<br />
0<br />
1<br />
2<br />
Arrhenius plot<br />
3.5 3.55 3.6<br />
1/T * 1000<br />
Data from Skinner & Larkin J. Food Protection 61:9, 1154-1160, 1998<br />
May 26, 2005 Active and inteligent packing; VTT 33
Vitsab<br />
Sweden<br />
Application of a standard TTI formulation to<br />
Clostridium bototulinum toxin formation<br />
Fitness of M2-10 formulation to Skinner & Larkin boundry<br />
25<br />
35<br />
20<br />
Time, days<br />
15<br />
10<br />
5<br />
0<br />
35 40 45 50 55 60 65 70 75<br />
Skinner & Larkin boundry<br />
M2-10<br />
Temp. °F<br />
May 26, 2005 Active and inteligent packing; VTT 34
Vitsab<br />
Sweden<br />
Adaptation of a new Vitsab TTI formulation<br />
to Clostridium bototulinum toxin formation<br />
Fitness of L5-8 formulation to Skinner & Larkin boundry<br />
25<br />
35<br />
20<br />
Time, days<br />
15<br />
10<br />
5<br />
0<br />
35 40 45 50 55 60 65 70 75<br />
Temp. °F<br />
Skinner & Larkin boundry<br />
L5-8<br />
May 26, 2005 Active and inteligent packing; VTT 35
Vitsab<br />
Sweden<br />
Use of TTIs or Smart Labels applied to<br />
fresh and perishable food products<br />
• Smart Labels have a dynamic response to temperature changes.<br />
• Smart Labels are a powerful and cost effective tool to monitor cold<br />
transport of a variety of fresh foods including ready to eat and MAP<br />
seafood.<br />
• Smart Labels give a time and temperature response reflecting actual<br />
changes in food products<br />
May 26, 2005 Active and inteligent packing; VTT 36
Vitsab<br />
Sweden<br />
VITS<strong>AB</strong> ® Sweden <strong>AB</strong><br />
Dr. Peter Rönnow<br />
Managing Director<br />
Stenyxegatan 21<br />
S-213 76 MALMÖ<br />
Sweden<br />
Phone +46 40 215020<br />
Fax +46 40 212420<br />
E-mail: peter.ronnow@vitsab.se<br />
May 26, 2005 Active and inteligent packing; VTT 37
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