24-4 |
Industrial case studies: Meats, poultry, produce, juice, smoked salmon |
R. A. HOLLEY, Dept. of Food Science, Univ. of Manitoba, Winnipeg, MB R3T 2N2, Canada, A. L. BRODY, Packaging/Brody, Inc., PO Box 956187, Duluth, GA 30095-9504, L. K. COOK, Cryovac Div., Sealed Air Corp., 100 Rogers Bridge Rd., Bldg. A, PO Box 464, Duncan, SC 29334, and J. T. C. YUAN, Food & Biochemical Research, Air Liquide America Corp., 5230 S. East Ave., Countryside, IL 60525. Despite the extensive research results on the potential for anti-microbials in package materials and structures, only a very small number of applications have been commercialized. Anti-microbials have been suggested and proposed to retard microbiological spoilage as well as pathogenic microorganisms. Issues such as safety, regulatory concerns, delivery systems, and efficacy beyond direct contact are crucial to implementation. Trials with ground beef, steak, cheese, smoked salmon, chicken breast, and juice product have been conducted by anti-microbial compound suppliers and package material converters. Several examples of such trials with silver salts, sorbic acid, chlorine dioxide, allylisothiocyanate, etc., are described, citing the benefits as well as the adverse secondary effects.
Session 24, Packaging tackles food safety: A look at antimicrobials
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