Myths and truths about oxygen absorbers in food packaging
Oxygen absorbers have gained popularity in the food industry for their ability to keep food fresh and safe. However, as with any new technology, myths and misconceptions have arisen about their use and effectiveness. In this article, we explore the most common myths and clarify frequently asked questions to help consumers and producers make informed decisions.
Myth 1: “Oxygen absorbers are hazardous to health”.
Truth: Oxygen absorbers are safe for use in food packaging.
These products contain active materials, such as iron powder, that react
chemically with oxygen. They are designed to remain sealed inside a small porous envelope, which prevents direct contact with food. In addition, they comply with international food safety regulations, such as FDA standards in the US.
Myth 2: “They are not necessary if the packaging is vacuum or modified atmosphere”.
Truth: Oxygen absorbers and protective atmospheres are complementary techniques.
Although vacuum or modified atmospheres remove much of the oxygen from the package, there is always a small amount of residual oxygen that can cause oxidation or the growth of microorganisms. In addition, packaging films may have some oxygen permeability, even those specifically designed for such atmospheres. Oxygen absorbers act on this initial residual oxygen in addition to what may enter the interior due to the permeability of the film, offering additional protection and prolonging the shelf life of the product.
Myth 3: “All foods can use oxygen absorbers”.
Truth: Not all foods are compatible with oxygen absorbers.
These devices are ideal for any food that, due to its composition, oxygen is highly detrimental to. For example, fatty foods with high risk of rancidity; foods with high water activity with risk of microbial growth; with intense colours, due to degradation of antioxidants; products with highly oxidisable active ingredients, such as medical cannabis; freeze-dried foods, due to their high shelf life; etc.yth 4: “Oxygen absorbers kill all micro-organisms”.
Truth: Oxygen absorbers inhibit the growth of aerobic microorganisms, but do not affect anaerobes.
By reducing the oxygen level to almost zero, these devices create a hostile environment for bacteria, moulds and yeasts that need oxygen to survive. However, anaerobic microorganisms, such as Clostridium botulinum, are not affected, so good hygiene and storage practices are essential.
Myth 5: “They can be used indefinitely”.
Truth: Oxygen absorbers have a limited capacity and must be replaced when they become saturated.
Each oxygen absorber is designed to absorb a specific amount of oxygen, depending on the size of the container and the amount of air present. Once the reactive material is depleted, the oxygen absorber is no longer effective and must be replaced in the next packaging cycle.
