Blog, İzmir Streç Film, Packaging, Packaging Industry

Packed or Unpacked ?

Packaged and open-packed foods are frequently the subject of discussion in our country as well as in different countries. Even though packaged foods stand out as they are more reliable, price and reference status can equalize the perspective. At this point, the health criterion comes to the fore and packaged foods are healthier or open. The question of food comes to mind.

Production stages of packaged foods;

  • Packaged foods refer to foods prepared in accordance with the laws and food regulations of the country and packaged in accordance with the characteristics of the food.
  • According to the laws, packaged foods are produced according to the necessary permissions and standards so that they can be sold in supermarkets and sales points. Production information is on the packaging.
  • The facility where the product is produced is subject to inspections by the Ministry of Agriculture and Forestry. In case of non-compliance, serious sanctions are applied.
  • In addition, companies with quality certificates pass inspections at regular intervals. Thus, a certain standard is ensured until the product enters the packaging.

We learned what stages the packaged products have passed through, but under what conditions are unpackaged products produced and encountered?

In the category of unpackaged products, products such as noodles, pickles, tomato paste, jam and yoghurt produced in the home environment lead. Small and medium-sized sales are realized when production is limited.

In this type of production, it is not possible to rely on a standard as the responsibility and control is on the producer. If the producer has good intentions, a healthy product can be produced without any problems, but if the producer does not pay attention to hygiene and health rules, the result can be disastrous. Consuming products produced and sold in this style is both health and financial. If the products are damaged, consuming them unknowingly may cause food poisoning.

Another form of unpackaged production is the commercial production, which is called under-the-counter production. These workshops produce illegally without obtaining the necessary permits.

Such structures do not have standards in terms of raw materials, production conditions, hygiene and equipment. In addition to this, these businesses that cause unfair competition also cause tax losses. Some of the potential risks of unpackaged products are;

  • Contamination risk: Since unpackaged products are more open to external influences, the risk of contamination of microorganisms and harmful substances to products is higher. This is a particularly important concern in food products. Without the protection provided by the packaging, the products may be exposed to environmental factors, factors such as air, dust, insects and microorganisms, and may deteriorate.
  • Oxidation: Unpackaged products are more exposed to oxygen and light. This may lead to a decrease in nutritional value or deterioration of some products, especially foods. Oxidation can lead to the deterioration of vitamins and antioxidants in foods, reducing the nutritional value of products.
  • Physical damages: The packaging protects the products against impacts, bumps and other physical effects. Unpackaged products can be damaged, broken or crushed during transportation or storage. This can shorten the lifespan of products and potentially be harmful.
  • Lack of hygiene: Packaging ensures that products are kept in hygienic conditions. Unpackaged products are more exposed to external factors as they are exposed and it may be more difficult to meet hygienic standards. This can increase the spread of microorganisms and threaten consumer health.

As a result, packaged products are clearly healthier and safer and pose few risks during consumption.

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