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Chemical and Microbiological Aspects of the Interaction Between Food and Food Packages

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Food Packaging Hygiene

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

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Abstract

The purpose of this paper has been to present the interactions between micro-organisms, food containers and packaged foods. The subject of assessment has been the impact of food packaging-related factors on properties of containers and the behaviour of food micro-organisms. In particular, one of the main questions concerns the role of food packages as a source of micro-organisms with the consequent food contamination. In addition, the influence of technological microflora on the packaging features should be discussed and analysed. In relation to these topics, the importance of microflora adhesion and the formation of biofilms on the inner surface of food packages are critical factors. The damage of packages and the possibility of mathematical modelling of micro-organism permeation dynamics through the leak have also been presented. Moreover, the impact of packaging systems and the chemical typology of food contact approved materials have been presented in the context of the preservation of micro-organisms inside containers.

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Abbreviations

CFU:

Colony-forming unit

Φ:

Diameter

EVOH:

Ethylene vinyl alcohol

C H :

Inhibition coefficient

L :

Length

LDPE:

Low-density polyethylene

PA:

Polyamide

PE:

Polyethylene

PET:

Polyethylene terephthalate

PP:

Polypropylene

PS:

Polystyrene

PVC:

Polyvinyl chloride

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Authors and Affiliations

  1. Food Hygiene Department, Medical University of Gdansk, Debinki 7, 80-210, Gdansk, Poland

    Izabela Steinka

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  1. Izabela Steinka
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Correspondence to Izabela Steinka .

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Steinka, I. (2015). Chemical and Microbiological Aspects of the Interaction Between Food and Food Packages. In: Food Packaging Hygiene. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-14827-4_5

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