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Fresh foods require technologically superior packaging.

Author(s) : KATZ F.

Type of article: Article

Summary

Newer scavenging techniques are being applied to refrigerated cooked foods to provide improved safety. Use of ozone can increase effectiveness. Other treatments, including lactic acid-producing bacteria as a treatment and as a polymeric component, are starting to be used as well. Using antimicrobial agents within films can be very effective, particularly if water from the food is used to trigger release of antimicrobial treatments. Some of the antimicrobial materials include zeolite and propylene oxides as components of packaging.

Details

  • Original title: Fresh foods require technologically superior packaging.
  • Record ID : 1999-2562
  • Languages: English
  • Source: J. Food Technol. - vol. 52 - n. 10
  • Publication date: 1998/10
  • Document available for consultation in the library of the IIR headquarters only.

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