Abstract
This study investigated the capacity of optical oxygen sensors to nondestructively detect containment packaging failures in commercial vacuum packed cheddar cheese. Unacceptable oxygen levels in packs lead to product deterioration and can significantly reduce shelf life. Vacuum packed cheddar cheese was monitored for oxygen levels over time at 4 °C with optical sensors prefitted to packaging laminates polyethyleneterephthalate/polypropylene. Oxygen levels present in packs immediately after packaging were 3% on average. Further ingress of oxygen into all packs occurred over storage time and levels ranged from 3.6% to 8.2% after 6 days. Information obtained using oxygen sensors led to further assessments and identification of the causes of packaging containment failure.
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