Antimicrobial packaging in food industry | Antimikrobna pakovanja u industriji hrane
2012
Velebit, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Petrović, Z., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Scientifi c and technological community has been trying for several years to use barrier fi lms as a reservoir for antimicrobial packaging. Antimicrobial fi lms are divided into two groups: those which contain antimicrobial agents which migrate to the surface of the fi lm coming in contact with food and those which prevent microbiological growth in a gaseous form, i.e. without direct contact. The following substances have been most frequently used in food industry: organic acids, bacteriocines, extract of spices, thiosulphinates, different enyzmes, peptides and proteins, isothyocyanates, antibiotics, fungicides, chelators, metals, parabens, natural aminopolysaccharides. Antimicrobial packagings are promising new form of active food packagings. Although most of the foods are thermally treated prior to use, or do posses their own self protection, microbiological contamination can occur on the surface of the food or its part damaged by improper handling during packaging. Antimicrobial substances incorporated into packaging material can effectively control microbial contamination, either by reducing growth rate, or by maximum elongation of the lag growth phase. This paper reviews in critical manner the most common antimicrobial substances being used in food packaging industry.
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