24-3 |
Antimicrobials and package system design |
J. H. HAN, Dept. of Food Science, Univ. of Manitoba, Ellis Bldg., Winnipeg, MB R3T 2N2, Canada Antimicrobial packaging is a food preservation system possessing antimicrobial attributes beyond basic barrier properties which are achieved by incorporating microbial-cidal or -static agents in the packaging system and/or using actively antimicrobial polymeric materials. Antimicrobial packaging systems are beneficial to food industry as well as consumers since they can extend the lag-period and reduce the growth rate of microorganisms to prolong shelf-life and maintain food safety. The packaging system can inhibit the microbial growth on non-steriled foods and maintain the sterility of pasteurized foods preventing post-contamination. In addition to the containment and protection functions of food packaging of which critical factors are barrier properties and mechanical strengths, the antimicrobial packaging system has to be designed with considerations of: (1) inhibition mechanism of the incorporated antimicrobial agents; (2) chemical nature of the antimicrobial agents; (3) physical chemistry characteristics of foods; (4) microflora of foods and physiology of target microorganism; (5) migration kinetics of antimicrobial agents into foods; (6) storage environments; (7) film/container manufacturing processes; (8) toxicity and regulatory issues; (9) organoleptical property of the antimicrobial agents; and (10) machinability and processability of the antimicrobial packaging materials. Research and development trends of antimicrobial packaging systems may progress to achieving more effectiveness and better antimicrobial activity with broader spectrum, utilizing natural extracts, and creating new applications for non-food uses.
Session 24, Packaging tackles food safety: A look at antimicrobials
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