Product protection in the Food Supply chain

TNO report 

BU2.00/011957-1/KC 

Product protection in the Food Supply chain 

1. Introduction 

Packaging materials play an important role in the transport of foodstuffs. By applying proper packaging the 

range over which food products are transported can be extended and shelf life can be prolonged. Packaging 

protects the food product from mechanical damage, microbial and chemical contamination. This is 

important for human and product safety. 

The European corrugated board industry is a responsible industry and studies in detail the quality delivered. 

To perform joint studies the corrugated board manufacturers have together with its suppliers of corrugating 

material formed ProBox. The mission of ProBox is to foster growth and to demonstrate that corrugated 

board is fit for its purpose and safe to use, based on credible and persuasive evidence, that corrugated board 

should be the packaging material of choice. 

Within the ProBox organisation a Study Working Group is active focussing towards product safety. 

The Study Working Group is a team of scientific and business experts within the corrugated board industry, 

which performed a literature survey in 1997. This survey showed that a lot of information is available 

concerning the characteristics of the corrugated packaging itself. However, additional information about the 

suitability of corrugated board packaging in connection with foodstuffs was needed. 

ProBox has commended to European Institutes a study focussing towards the relation between corrugated 

board and the packed foodstuffs throughout real life. 

1.1 Project objective 

To obtain scientific data that provides insight in the strengths and weaknesses of Corrugated Board Boxes 

in terms of the impact towards the packed product and the risk probability for human beings for 

Mechanical, Chemical, Sensory and Microbial aspects. 

1.2 Project deliverables 

The ProBox product protection project should provide: 

• scientific insight in the (absence of) impact from corrugated board towards human health 

• suitability of the corrugated material in terms of purity and impact compared to the foodstuff 

• insight knowledge on the protection of food by corrugated packagings throughout the supply chain 

from moment of packaging to the shelf 

• create opportunities for quality improvements by corrugated board packagings 

1.3 Scope/accountability 

• The need of the study has been defined by the Study Working Group within ProBox 

• The Study Working Group is composed of: Dr. F. Herder-Wynne (Kappa Packaging, the 

Netherlands), Dr. A. Weber (Metsä Serla, Finland), Dr. S. Armagnacq (Smurfit, France), Dr. A. Fried 

(SCA, Germany) and Mr. A. Haglund (AssiDomän, Sweden) 

• The approach of the study is developed by involved scientific institutes and has been endorsed by 

group of independent peer reviewers 

• ProBox is funding the project however the institutes acted independently 

• Research Institutes involved are SIK in Sweden for microbiology, PIRA in the UK for Fitness for 

Purpose (mechanical aspects), Fraunhofer in Germany for chemical analysis and TNO Nutrition and 

Food in the Netherlands for sensory analysis. 

• TNO Paper and Board in the Netherlands acted as independent scientific co-ordinator and was 

supported by the Study Working Group of ProBox for the relevant industrial aspects 

• Research institutes are accountable for their own research findings and the interpretation of these 

findings 

• Research institutes were supported by the individual Study Working Group members in their specific 

discipline related to corrugated packaging 

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2. Performance 

In the ProBox product protection project food transports are followed from packing of the product till the 

unpacking at the shop (retailer). These transports are called Product Path Combinations (PPC) because they 

involve the product and corrugated packaging in combination with each other and the places of packing, 

repacking and unpacking and the transport itself. 

2.1 Criteria for selecting a Product Path Combination (PPC) 

Criteria product: 

• Relevant in application of corrugated materials 

• Representativity: volume 

• Expected risk: Impact on product/risk probability for human 

• Preferably direct contact: food in contact with the packaging material 

• Preferably sensitive products 

Criteria path: 

• Real–life sampling: the Product Path should exist and is accessible 

• Representativity: countries involved, within Europe 

• Diversity: Involve a packer/filler only once 

• Temperature: ambient or cooled, no frozen 

• Contact time: short path (≤2 days) or long path (>2 days) 

2.2 Performance of the study 

Samples are taken at several places during the Product Path Combination and for each product path a 

recorder was used to monitor journey conditions of the palletised product and of the roll cage. The recorder 

was attached to the pallet before loading, replaced at the distribution centre to a roll cage and stopped 

measuring after the products were unloaded at the shop. The data recorder provided data on vibration, 

shock, temperature and humidity. 

Grower 

Packing 

D 

Transport 

by truck 

D 

Distribution 

Centre 

D 

Transport 

by truck 

D 

Unpacking 

SHOP 

S 

S 

Microbiology: air, product, corrugated board 

Fitness For Purpose: box corrugated board box 

Chemical analysis: corrugated board box 

Sensory analysis: product, corrugated board box 

S 

D 

= Sampling point 

= Datalogging 

Microbiology: air, product, corrugated board 

Sensory analysis: box product, corrugated board box 

Fitness for Purpose: visual inspection 

Figure 1: real life study (set-up) 

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2.3 Description of 7 Product Path Combinations (PPC) 

Underneath can be found what materials are used and tested under what conditions during which product path. 

Table 1: overview of tested materials 

Product Origin and destination Box Pallet Conditions during transport 

Tomato 

Cauliflower 

Grapes 

Nectarine 

Red pepper 

(capsicum) 

Grapes 

Iceberg 

lettuce 

From the Netherlands 

(29/9/97) to Germany 

(29/9/97) 

From France (1/12/97) to 

Germany (4/12/97) 


(19/1/98) to Germany 

(21/1/98) 

From Spain (7/8/99) to 

Austria (12/8/99) 


(9/8/99) to Austria 

(12/8/99) 

From Greece (19/8/99) to 

Germany (24/8/99) 

From Spain (18/10/99) to 

Sweden (22/10/99) 

Double wall ‘E’/’B’ flute 

Kraft outer liner, Recycled Inner liner 

Double wall ‘B’/’C’ flute 

Kraft outer liner, semi-chemical fluting, 

recycled middle liner, Kraft inner liner 


Kraft outer liner, recycled fluting and middle 

liner, Kraft inner liner 

Polyethylene bags for each branch of grapes 


White top Kraft outer liner, semi-chemical 

fluting, Kraft middle liner, semi-chemical 

fluting, Kraft Inner liner 


Kraft outer liner, recycled fluting, recycled 

middle liner, recycled fluting, Kraft inner 

liner 



fluting, recycled middle liner, semi-chemical 

fluting, kraft inner liner 



fluting, recycled middle liner, recycled 

fluting, recycled inner liner 

Wooden pallets 1200x800 mm 

10 boxes to a layer, 

15 layers high 












15 or 16 layers high 

Wooden pallets, 1200x800mm 

8 boxes per layer, 

16 trays high 

Wooden pallet, 1200 x 800 mm 

4 boxes per layer, 


Temperature: 10 – 20 ºC 

Humidity: 70 – 90% r.h. 

Composition load: mixed 







Temperature: 2,5 ºC 

Humidity: 70% r.h. 





Temperature: 6 ºC 

Humidity: 85% r.h. 


Temperature: 5 ºC 

Humidity: 85 % r.h. 


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3. Results 

In this chapter the results of the study, found by the research partners are given. 

3.1 Chemical aspects 

Chemical analysis has as objective to clear up the risk to product and humans from impact of contaminants. 

This is done by screening for unknown contaminants and analysis of selected contaminants (e.g. PCP, PCB, 

heavy metals, pesticides, and dioxins). Headspace and Tenax measurements of the corrugated board 

samples showed no detectable amounts of halogenated anisols and phenols. Some aldehydes (hexanal, 

nonanal) could be identified. DIPN and some phthalates were also seen as main components in the 

screening. 

Table 2: Heavy metals, PCB, PCP, Dioxins and furans 

Component Tomato Cauli 

Flower 

Heavy metals as aqueous extracts 

All values in mg/kg paper 

Chromium 

(Total Cr) 

Grapes 

1 


Red 

pepper 

Grapes 

2 

0.027 0.001 0.017 0.001 0.008 n.d. 

TNO report 

BU2.00/011957-1/KC 


Component Tomato Cauli Grapes Nectarine Red Grapes Iceberg Requirement 

flower 1 

pepper 2 lettuce 

1234678- 8.3 6.0 9.2 3.9 10.7 1.6 4.0 - 

HpCDF 

1234789- 0.7 1.4 2.9 < 0.08 < 0.19 1.15 < 0.3 - 

HpCDF 

OCDF 30 14.0 65 15.3 12.1 4.5 13.1 - 

I-Teq (incl. ½ 

det. limit) 

3.2 2.1 6.5 1.5 2.1 1.3 2.3 - 

I-Teq 3.1 2.1 5.7 1.5 1.7 1.2 2.2 - 

n.d.: not detected 

I-Teq: International Toxic Equivalents according to NATO/CCMS 

Table 3: Phthalates, Chloroanisoles and DIPN 


Flower 

Grapes 

1 

Phthalates 

All values in mg/kg paper 

Diethylphthalate 

Diallylphthalate 

Dipropylphthalate 

Diisobutylphthalate 

Dibutylphthalate 

Benzylbutylphthalate 

Bis(2-ethyl) 

hexylphthalate 


Red 

pepper 

Grapes 

2 

Iceberg 

lettuce 

0.5 0.1 0.5 0.4. 0.4 0.1 0.8 - 

0.1 n.d. n.d. n.d. n.d. n.d. n.d. - 

n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

52.1 23.6 46.5 18.1 42.3 11.9. 24.6 - 

26.1 11.5 19.4 13.8 13.1 14.4 15.5 - 

3.3 1.0 2.4 1.9 1.8 2.6 1.1 - 

11.8 4.0 7.6 7.9 8.1 2.4 4.8 - 

2.3 2.2 0.4 0.5. n.d. n.d. 0.3 - 

n.d. 2.0 n.d. n.d. n.d. 0.3 n.d. - 

Requirement 

DIPN in 

mg/kg paper 

12.5 6.7 11.5 34.6 39.5 4.0 26.6 - 

Anisoles in 

mg/kg paper 

Dicyclohexylphthalate 

Diphenylphthalate 

2,4,6-Trichloroanisole 

2,3,4-Trichloroanisole 

2,3,4,5-Tetrachloroanisole 





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Table 4: Pesticides (all values in mg/kg paper) 


flower 

Grapes 

1 


Red 

pepper 

Grapes 

2 

Iceberg 

lettuce 

Brompropylate n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Captane n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Chlorfen-vinphos n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Chlorpyrifos (- n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

ethyl) 

Chlorthalonil n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Cypermethrine 

incl. Alphamethrine 

n.d. 0.04 n.d. n.d. n.d. n.d. n.d. - 

Diazinone n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Dicofol incl. 

Degradation 

products 


Dimethoate n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

α-Endosulfane n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

β-Endosulfane n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Fenitrothione n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Folpet n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Iprodione n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

γ-HCH (Lindane) n.d. n.d. n.d. n.d. n.d. n.d. 0.02 - 

Malathione n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Methidathione n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

o-Phenylphenol n.a. n.a. n.a. 0.12 0.16 0.02 0.11 - 

Parathione(- 

ethyl) 


Parathionemethyl 


Procymidone n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Pyrazophos n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Tetradifone n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Triadimefone n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Vinclozolin n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Thiabendazol n.d. n.d. n.d. n.d. n.d. n.d. n.d. - 

Benomyl, 


Carbendazim, 

Thiophanat - 

methyl as 

Carbendazim 

n.d. (not detected) 

n.a. (not analysed) 

* Requirements according to the “Draft Council of Europe resolution on paper and board used in food contact 

applications”, May 22, 1998. 

Requirement 

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3.2 Microbiology 

Microbiological analysis delivers the numbers and type of micro-organisms to find out the risk to product 

(spoilage organisms) and risk to humans (pathogens). They look at microbial load, identification and 

transfer routes. The work recorded changes in microbial composition as well as the microbiological load 

from foodstuffs and corrugated boxes during transportation and storage. To do this, new scientific 

approaches were developed such as riboprinter analysis (genetic characterisation) of strains for 

identification, together with traditional state of the art tests. 

Table 5: Quantification of micro-organisms, product (P) and box (B), estimated with NMKL-method; 

Total aerobic bacteria in log CFU/gram; Detection limit: log 2 CFU/gram 

Total 

aerobic 

Tomato Cauli 

Flower 

Grapes 1 Nectarine Red 

pepper 

Grapes 2 Iceberg 

lettuce 

bacteria P B B B P B P B P B P B P B 

Packer 4.3 3.1 5.4 n.d n.d n.d 4.3 3.6 4.4 3.6 3.0 3.8 6.1 5.1 

Unpacker 3.9 3.4 5.9 n.d n.d n.d 4.5 4.1 4.3 3.6 3.3 4.2 6.7 4.9 


Table 6: Quantification of total aerobic spore formers for product (P) and box (B), estimated with NMKL-method; 

Total aerobic spores in log CFU/gram; Detection limit: log 2 CFU/gram 

Total 

aerobic 

Tomato Cauli 

Flower 


pepper 


lettuce 

spores P B P B P B P B P B P B P B 

Packer 3.0 n.d n.d n.d n.d n.d n.d 3.5 n.d 2.8 2.9 3.7 3.4 3.9 

Unpacker 2.0 n.d n.d n.d n.d n.d n.d 3.4 n.d 3.1 2.9 2.9 3.4 3.4 


Table 7: Identification of dominating micro-organisms at packer for product (P) and box (B): methods used see annex 

Tomato Cauli Grapes Nectarine Red Grapes 2 Iceberg 

Species 

Flower 1 

pepper 

lettuce 

P B P B P B P B P B P B P B 

Bacillus spp x x x x x x x x x x x x x x 

Bacillus cereus x x x x x x x x x 

gr*** 

Bacillus subtilis x x x x x x x 

gr** 

Bacillus 

x x x x 

megaterium gr* 

Pseudomonas x x x x 

spp 

Mould spp. x x x x x x x x x x x x x x 

x: detected 

* B.megaterium gr. includes: B.megaterium simplex, B.megaterium. 

** B. subtilis gr. includes: B.licheniformis, B.amyloliquefaciens, B.subtilis. 

*** B. cereus gr. includes: B.thuringiensis, B.mycoides, B.cereus. 

Table 8: Identification of pathogens for Product (P) and Box (B); methods used see annex 

Tomato Cauli Grapes Nectarine Red Grapes 2 Iceberg 

Species 

Flower 1 

pepper 

lettuce 

P B P B P B P B P B P B P B 

Salmonella n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d 

Listeria n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d 

Staphylococcus n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d 

E.coli n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d n.d 

nd: not detected 

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Table 9: Air samples, Identification of dominating mould for packer (P) and Unpacker (U); methods used see annex 

Tomato Cauli 

Flower 


pepper 


lettuce 

P U P U P U P U P U P U P U 

Penicillium x x x x x x x x x x 

Cladosporium x x x x x x x 

Trichodermium x x 

Rhizopus 

x 

Aspergillus x x x 

x: detected 

Results have shown no presence of pathogens like Salmonella, Listeria, Staphylococcus and E.coli in the 

corrugated board boxes. The quantification (microbial load) of living bacteria on corrugated board boxes is 

normally around 10xE3 colony forming units per gram (cfu/g). The dominating bacterial flora on the boxes 

are aerobic spore formers of family Bacillus.spp. which can be localised both on surface and in the interior 

of the material. Work of identification and characterisation has found Bacillus cereus, a potential pathogen, 

in boxes. Bacillus cereus is also found on products and in the air at packer and unpacker, why possible 

route of infection is unclear. The microbial load on products such as vegetables and fruit is normally 

higher, from 10E3 – 10E6 cfu/g, compared to corrugated board boxes, why possible route for microbial 

transfer is likely to be from product to packaging. 

Besides Bacillus spp. another target to focus on are moulds, which are able to spoil products. Moulds have 

been found frequently on the boxes, at levels normally around 10xE2 cfu/g. Moulds are found on surfaces 

of the box, which indicates a reinfection from air, or from contact with product. The sampling of air (table 

9) and fruit and vegetables have found moulds on these items. The most common moulds have been 

identified (Table 9) to groups of Trichoderma, Penicillium, Rizosporus, Cladosporium and Aspergillus. 

Many of them form ascospores which normally transfer by air, why hygienic conditions during storage of 

corrugated board boxes are important. 

3.3 Fitness for Purpose (mechanical aspects) 

Fitness for Purpose study is done to provide insight in risk to product from mechanical damage and in the 

impact of mechanical damage on hygiene. 

Table 10: Fitness for purpose 

Tomato Cauli 

Flower 

Grapes 

1 

Nectarine Red 

pepper 

Grapes 

2 

Iceberg 

lettuce 

Base bellying cd cnpd cnpd Cnpd cnpd Cd cnpd 

Damage to product m/+ m/+ m m m m m 

Damage to packaging - - - - - - - 

cnpd: bellying occurred but caused no product damage; cd: bellying occurred and caused minor product damage 

-: none; m: minor (unlikely to affect purchase decision); m/+: mostly minor damage, but with some major 

+: major (likely to affect purchase decision) 

3.4 Sensory results 

Sensory analysis has as objective to find out the risk to product in terms of smell, taint, taste and 

appearance. This is done by a consumer reference test: food product ranking according to preference by a 

consumer panel. 

During the performance of the study it was learned that the set-up of the study caused problems with the 

conditioning of the samples. This had negative effect on the reliability of the results for sensory analysis. It 

was decided not to continue these measurements after three attempts. 

Table 11: Sensory results 

Tomato Cauliflower Grapes 1 

Impact non Non Non, product itself was tainted, most likely with a preservative 

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4. Conclusions 

Product Path Combinations studied cover the whole range of general applications of corrugated board in 

terms of transport conditions, distances and types of packed products. 

The risk to the packed product or to human health depends on the interaction between: 

• the packaging system 

• the packed product 

• the distribution system 

• the hygienic handling 

• the environment 

Chemical aspects: 

• No or very low levels of halogenated anisols or lower chlorinated phenols were found 

• DIPN and some phthalates were found in ppm levels 

• Levels of PCBs were below the detection limit 

• Levels of PCP and the dioxin toxic equivalents were very low 

• No or low levels of heavy metals and pesticides were found 

• All values below the limits accepted today 

⇒ From the results obtained for the investigated 7 samples no risk for human health can be seen with 

respect to possible migration of the measured chemical substances from the corrugated board boxes to 

the contained fruit and vegetable products. 

Microbiology: 

• No pathogens (Salmonella, Listeria, Staphylococcus or E.coli) except Bacillus cereus (potential 

pathogen) 

• Bacillus cereus was found throughout transportation system; air, product and corrugated board box. 

• Quality of the product was not affected by the corrugated board box 

• The environment (air) was sometimes found to have a high load of micro-organisms (mainly moulds 

but also Bacillus species), which can have an effect on both product and packaging. 

The microbiological quality of corrugated board boxes depends on the quality of the distribution system 

and the hygienic handling. It is of critical importance to food handlers to have a good hygiene and to be 

aware of likely routes of transmissions of micro -organisms. 

⇒ No indications of any risk to product or human health from the corrugated packaging system. 

Fitness for Purpose: 

• During fitness for purpose evaluation corrugated packaging assessed performed well 

• There was a small incidence of minor product damage during testing (as would be expected for 

distribution of fresh products), but the damage witnessed is considered unlikely to effect customer 

purchase decisions. 

• During evaluation there were incidences of more significant damage, but the overall occurrence of this 

was very low indeed. 

• Tray base bellying was found to be a potential product damage mechanism 

⇒ All corrugated packaging assessed exhibited fitness for purpose 

Sensory aspects: 

The results of the sensory analysis showed very little impact. Organoleptic changes are induced by 

microbial or chemical contamination, or by mechanical damage or by too long storage time. A good 

packaging solution will help to keep organoleptic characteristics of the foodstuff unchanged. 

Overall conclusion 

Corrugated board is fit for its purpose, it performs well. Even in worst case corrugated packaging is within 

limits accepted today. 

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ANNEX 

Methods Chemical analysis: 

Analysis for heavy metals 

Cold water extract according to EN 12498 resp. EN 12497. Analysis with AAS for Cr, Cd, Pb with graphite 

furnace technique, mercury was analysed with ICP/MS. 

Analysis for Pesticides 

Extraction was done with addition of internal standards in a soxhlet apparatus. Cleanup for an aliquot was 

done by gelpermeation chromatography (GPC) and a silica column. The gaschromatographic analysis of 

the fractions was done with GC/ECD resp. GC/NPD. The verification of the results was done by 

HRGC/LRMS. 

Analysis method for carbamates (Benomyl, Carbendazim, Thiophanate) and Thiabendazol: 

Aliquots were used for methanol extraction. The extracts were transfered into Dimethylformamid. The 

carbamates were converted according to DFG-method 261 to carbendazim. A cleanup was done with 

modified silicagel. HPLC-analyses were done with a fluorescence detector resp. a diode array detector 

(HPLC/DAD). 

Screening analysis for organic compounds 

Headspace measurements, cold extraction with ethanol over 24h at room temperature or Tenax extraction 

over 2h at 60° were done. Extracts were evaporated to dryness and reeluted with n-hexane. GC/MS scan 

measurements were done for the samples. 

Analysis for halogenated phenols incl. PCP and PCB 

ASE or soxhlet extraction with dichloromethane were done under addition of internal standards. For the 

phenolic compounds an aliqot was derivated with acetic acid anhydride under addition of potassium 

carbonate. After a chromatographic sample cleanup analyses with GC/MS in SIM mode were done. 

Analysis for DIPN, anisols and phthalates 

ASE extraction with dichloromethane with use of deuterated internal standards. Analysis with GC/MS in 

SIM mode. 

Dioxin analysis 

Before soxhlet or ASE extraction an internal isotope labelled standard was added. The multistep cleanup 

procedure included a mixed column and a superactive basic alumina column. All samples were analysed by 

HRGC-HRMS. 

Methods Microbiology: 

1. NMKL-method (quantitative) – log CFU bacteria/gram sample. Detection or not detection of Total 

aerobic bacteria, Total anaerobic bacteria, Total aerobic spores, Total anaerobic spores, Coagulase positive 

Staphylococcus spp., E.coli, Yeast, Mould. 

2. NMKL-method (qualitative) – Detection or not detection of Listeria spp., Salmonella spp. 

3. DIN-method (quantitative) – CFU/100 cm2 sample. Detection or not detectection of Total aerobic 

bacteria, Yeast and Mould on corrugated board and paper. 

4. Swab-test (qualitative) a surface method. Detection or not detection of Total aerobic bacteria, Total 

anaerobic bacteria, Total aerobic spores, Total anaerobic spores, Coagulase positive Staphylococcus spp., 

E.coli, Yeast and Mould. 

5. Contact method (quantitative) a surface method. Detection of light, moderate or heavy growth. Detection 

of Total aerobic bacteria, Yeast, Mould and E.coli. 

6. Air-samples (quantitative) was taken with a Micro-Bio- Air sampler. 

7. Microscopy a method used for Mould identification. 

8. API 50 CHB- A chemical based test kit for identification of Bacillus strains. 

9. Riboprinter- An automatic ribotyping method that analyses a certain type of DNA (ribosomal RNA), 

used for strain characterisation. 

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Culture medium and incubation temperature/time 

TGE-agar, Tryptone-Glucose-Extract-Agar 30C, 3 days, Total aerobic bacteria 

TGE-agar, Tryptone-Glucose-Extract-Agar 30C, 3 days, Total aerobic spores 

BA-agar, Blood Agar 37C, 2 days, Total anaerobic bacteria in anaerobic 

condition 

BA-agar, Blood-Agar 37C, 2 days, Total anaerobic spores in anaerobic 

condition. 

SAB-agar, Sabourand-1% glucose, 1% maltose 30C, 3-5 days,Yeast and Mould 

DRBC-agar, Dichloran-Rosbengal-Cloramfenikol 30C, 3-5 days Yeast and Mould 

BPA-agar, Baird-Parker´s 37C, 2 days Coagulase positive Staphylococcus spp. 

VRGB-agar, Violet-Red-Bile-Glucose 44C, 1 day E.coli 

NB, nutrition broth 30C, 1 day pre-enrichment broth, total aerobic and 

anaerobic spores 

LB I, Listeria broth 30C, 1 day pre-enrichment broth, Listeria spp. 

LB II, Listeria broth 30C, 1 day enrichment broth, Listeria spp. 

Oxford Agar 37C, 2 days Listeria spp. 

Buffered peptone water 37C, 1 day pre-enrichment broth, Salmonella spp. 

RV, Pappaport-Vassiliadis broth 42C, 1 day enrichment broth, Salmonella spp. 

XLD, Xylose-Lysine-Desoxycholate Agar 37C, 1 day Salmonella spp. 

TSI, Triple -Sugar-Iron Agar 37C, 1 day Salmonella spp. 

Qualitative 

10 swabs 

4 total counts 

6 pathogens 

Identification 

API 

Characterisation 

Riboprinter 

1) 

product 

Quantitative 

6 contact 

2 total count 

2 enterobacteriace 

2 moulds + yeast 

1 NMKL 

Qual. + Quant. 

1 aerobic spores/bact 

1 anaerobic spores/bact 

1 mould + yeast 

5 pathogens 

2) 

Corrugated 

board boxes 

3) 

air 

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Product protection in the Food Supply chain

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