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Food Packaging Hygiene

  • Caterina Barone
  • Luciana Bolzoni
  • Giorgia Caruso
  • Angela Montanari
  • Salvatore Parisi
  • Izabela Steinka

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

About this book

Introduction

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.

Keywords

Chemical Composition of Food Packaging Materials Chemical Interaction of Foods with their Containers Chemical Risks of Food Packaging Food Packaging Hygiene Food Packaging Materials Inorganic Food Contaminants Plasticizers in Food Packaging Specific Migration of Food Contaminants “Hazard Analysis and Critical Control Point” (HACCP)

Authors and affiliations

  • Caterina Barone
    • 1
  • Luciana Bolzoni
    • 2
  • Giorgia Caruso
    • 3
  • Angela Montanari
    • 4
  • Salvatore Parisi
    • 5
  • Izabela Steinka
    • 6
  1. 1.ENFAP Comitato Regionale SiciliaPalermoItaly
  2. 2.Experimental Station for the Food Preserving Industry (SSICA)ParmaItaly
  3. 3.Industrial ConsultantPalermoItaly
  4. 4.Experimental Station for the Food Preserving Industry (SSICA)ParmaItaly
  5. 5.Industrial ConsultantPalermoItaly
  6. 6.Medical University of Gdansk Gdynia Maritime UniversityGdanskPoland

Bibliographic information