Effectiveness of antimicrobial food packaging materials

被引:100
作者
Cooksey, K [1 ]
机构
[1] Clemson Univ, Dept Packaging Sci, Poole Ag Ctr 29, Clemson, SC 29634 USA
来源
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2005年 / 22卷 / 10期
关键词
antimicrobial packaging; nisin films; chitosan; chlorine dioxide; modified atmosphere;
D O I
10.1080/02652030500246164
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such as sliced meats and Frankfurter sausages (hot dogs). The use of such packaging materials is not meant to be a substitute for good sanitation practices, but it should enhance the safety of food as an additional hurdle for the growth of pathogenic and/or spoilage microorganisms. Studies have focused on establishing methods for coating low-density polyethylene film or barrier films with methyl cellulose as a carrier for nisin. These films have significantly reduced the presence of Listeria monocytogenes in solutions and in vacuum packaged hot dogs. Other research has focused on the use of chitosan to inhibit L. monocytogenes and chlorine dioxide sachets for the reduction of Salmonella on modified atmosphere-packaged fresh chicken breasts. Overall, antimicrobial packaging shows promise as an effective method for the inhibition of certain bacteria in foods, but barriers to their commercial implementation continue to exist.
引用
收藏
页码:980 / 987
页数:8
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