38-4 |
Anti-microbial food packaging |
L. K. COOK and E. J. Rhodehamel. Cryovac Division, Sealed Air Corp., 100 Rogers Bridge Rd., Bldg. A, PO Box 464, Duncan, SC 29334-0464 Consumers continue to demand foods that are minimally processed and possess fresh-like quality, while modern distribution systems require an adequate product shelf life. There are numerous types of food packaging that can be used in conjunction and combination with food preservation techniques. Food packaging makes possible or extends the effectiveness of food preservation processes, but cannot compensate for a weak link in the food preservation chain. The idea of combining antimicrobials with packaging films to control the growth of microorganisms in foods could have a significant impact on shelf life extension or food safety. Antimicrobial agents incorporated into plastic film must have several important properties: (a) they must be safe and approved by the FDA as either a substance or a food additive; (b) should not be inactivated by ingredients in the food; (c) should not impart any changes in the sensory characteristics of the food; (d) have controlled migration with activity at low concentrations; and (e) would need to be thermostable for extrusion if incorporated into a plastic. Many classes of antimicrobial compounds that have been evaluated in film structures include organic acids and esters, enzymes, bacteriocins, plant derived compounds and essential oils from spices and herbs, lipids, and miscellaneous compounds such as liquid smoke extracts, ethanol, triclosan, silver zeolites, and chlorine dioxide. Results from these efforts show that antimicrobial packaging can be considered an extremely challenging technology in terms of efficacy, level of antimicrobial activity needed, and mode of delivery. Ultimately, one must weigh the benefits of releasing the antimicrobial from a film versus directly adding it to the food product.
Session 38, Exploring the limits of packaging: Role of emerging technologies
|