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Safety considerations in active packaging

  • J. H. Hotchkiss

Abstract

Ever since Appert discovered that heating food in sealed glass jars produced a stable product, a major goal of packaging has been to safely preserve foods for extended periods. A scientific understanding of the relationship between shelf-life, safety, processing/storage conditions, and packaging began to evolve in the late 1800s as the theoretical basis for the thermal inactivation of pathogenic spores was developed (Goldblith, 1989). This understanding is still evolving.

Keywords

Packaging Material Food Packaging Modify Atmosphere Packaging Permeation Rate Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • J. H. Hotchkiss

There are no affiliations available

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