Food Packaging: Antimicrobial Materials and Technologies - by Raven Payne (Hardcover)

About the Book

Food packaging is an important activity for restaurants, hotels and other food-related businesses. This industry is also evolving and transitioning from manufacturing of plastic based packaging to antimicrobial, biodegradable, edible, and biopolymer film packaging. Antimicrobial polymers refer to those materials that can stop or kill the growth of microorganisms in their immediate environment or on their surface. Antimicrobial polymers are appropriate for usage in the food industry for preventing bacterial contamination. This is achieved by the inactivation of microorganisms on contact or expanding their lag phase. Antimicrobial packaging significantly affects food safety and extends the shelf life of food by decreasing the growth rate of the microorganisms. They are typically made up of an antimicrobial agent and a polymer matrix, modified intentionally to provide antimicrobial properties. Apart from food packaging, these polymers also have applications in personal hygiene and medicine. This book contains some path-breaking studies related to the use of antimicrobial materials and technologies for food packaging. It will serve as a valuable source of reference for graduate and postgraduate students.

Book Synopsis

Food packaging is an important activity for restaurants, hotels and other food-related businesses. This industry is also evolving and transitioning from manufacturing of plastic based packaging to antimicrobial, biodegradable, edible, and biopolymer film packaging. Antimicrobial polymers refer to those materials that can stop or kill the growth of microorganisms in their immediate environment or on their surface. Antimicrobial polymers are appropriate for usage in the food industry for preventing bacterial contamination. This is achieved by the inactivation of microorganisms on contact or expanding their lag phase. Antimicrobial packaging significantly affects food safety and extends the shelf life of food by decreasing the growth rate of the microorganisms. They are typically made up of an antimicrobial agent and a polymer matrix, modified intentionally to provide antimicrobial properties. Apart from food packaging, these polymers also have applications in personal hygiene and medicine. This book contains some path-breaking studies related to the use of antimicrobial materials and technologies for food packaging. It will serve as a valuable source of reference for graduate and postgraduate students.