Packaging solutions for safe foods
Active anti-microbial packaging is an innovative technology for food preservation and in the near future will be even more wide-spread [5]. This packaging contains active substances that are slowly released onto the surface of the food, inhibiting the growth of dangerous micro-organisms and lengthening the shelf life of the product.
Anti-microbial packaging materials
incorporate active substances in three ways. The first is integration, which consist of mixing the active substances with the material during the production of the fi lm. The second is encapsulation, which involves the incorporation of the active substances into the film in the form of small capsules. The third is called immobilization and is usually used to incorporate enzymes into packaging material. The three different techniques produce different types of materials and involve different release mechanisms for the active substances.
Conclusions
The trends that are driving the meat packaging sector are focussed on the pre-packaging and production of ready to eat, safe dishes. Case ready packaging will continue to expand throughout the world as the cost of labour grows. Both high and low oxygen modified atmosphere packaging are of strategic importance since they maintain the natural characteristics of the meat product. On the other hand, it can be expected that improvements in industrial technology will increasingly satisfy consumer needs for foods that are easy to prepare, safe and convenient.
Bibliography
[1] J.N. Belcher, Meat Science 74 (2006) 143-148.
[2] J. Mize, J. Kelly, Cryovac Retail Wrap-up, December (2004).
[3] A. Carter, Packaging Magazine, December (2004).
[4] T. C. Jakobsen, G. Bertelsen, Meat Science 54 (2000) 49–57.
[5] V. Coma, Food Science and Technology 158 (2006) 449-472.
