Investigating the types of effective antimicrobial substances in food packaging and safety

Subject Areas : Journal of Food Safety and Processing

Javad  Badrloo ¹ (university studentMaster's student of Agricultural Extension and Education Department, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Mehdi  Rasouli ² (Assistant Professor, Department of Agricultural Extension and Education, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
serveh  Ahmadi ³ (Assistant Professor, Department of Agricultural Extension and Education, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)

Received: 2023-01-10 Accepted : 2023-04-23 Published : 2023-08-23

Keywords: Food Safety, Antimicrobial, Packaging, food,

Abstract :

Food packaging leads to the preservation of products in a safe environment and facilitates its transportation and storage, or by preventing chemical contamination and increasing the useful life of food products, it provides convenience to consumers. Various materials are used for food packaging, including plastic, glass, metals, paper, and their composites, and sometimes they add materials to increase the stability of the product. Due to the increasing awareness of consumers and the importance of transferring harmful substances from packaging materials to food, there is more concern about the use of any type of packaging material. The use of appropriate methods that guarantee the production, supply and consumption of healthy food along the food chain and the existence of a safe system and effective control of food will improve health and increase economic productivity. In food packaging, safety is very important. Packaging safety includes controlling the entry of harmful compounds from the packaging into the food. The interaction between food packaging and the penetration of immigrant compounds such as plasticizers, heat stabilizers, antioxidants, solvents, monomers and oligomers and pollutants resulting from the decomposition of monomers, additives and environmental pollutants changes the sensory characteristics of food. Factors affecting migration include the nature of the food, type, time and temperature of contact, the nature of the packaging material, the characteristics of the migrating material and its amount in the packaging, which are discussed in the research.