Safety considerations in active packaging



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.


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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Begley, T.H. and Hollifield, H.C. (1993) Recycled polymers in food packaging: Migration considerations. Food Technology, 47(11), 109–12.Google Scholar
  2. Bsat, N., Wiedmann, M., Czajka, J., et al. (1994) Food safety applications of nucleic acid-based assays. Food Technology, 48(6), 142–5.Google Scholar
  3. Chen, C., Harte, B., Lai, C, et al. (1991) Assessment of package integrity using a spray cabinet technique. Journal of Food Protection, 54(8), 643–7.Google Scholar
  4. Chen, J.H. and Hotchkiss, J.H. (1993) Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging. Journal of Dairy Science, 76, 972–7.CrossRefGoogle Scholar
  5. Crosby, N.T. (1981) Food Packaging Materials, Aspects of Analysis and Migration of Contaminants, Applied Science Publishers Ltd, London.Google Scholar
  6. Deshpande, S.S. (1994) Immunodiagnostics in agricultural, food, and environmental quality control. Food Technology, 48(6), 136–41.Google Scholar
  7. Deshpande, S.S. and Rocco, R.M. (1994) Biosensors and their potential use in food quality control. Food Technology, 48(6), 146–50.Google Scholar
  8. Downes, T.W., Arndt, G., Goff, J.W., et al. (1985) Factors Affecting Seal Integrity of Aseptic Paperboard/Foil Packages. Aseptipak ’85: Proceedings of the Third International Conference and Exhibition on Aseptic Packaging, pp. 363–401.Google Scholar
  9. Downes, T.W. (1989). Food packaging in the IFT era: Five decades of unprecedented growth and chance. Food Technology, 43(9), 228–40.Google Scholar
  10. Downes, T.W. (1993) Packaging safety issues. Activities Report of the R & D Association, 45(1), 111–14.Google Scholar
  11. Farber, J.M., Warburton, D.W., Gour, L. et al. (1990) Microbiological quality of foods packaged under modified atmospheres. Food Microbiology, 7(4), 327–34.CrossRefGoogle Scholar
  12. Farber, J.M. (1991) Microbiological aspects of modified-atmosphere packaging technology review. Journal of Food Protection, 54(1), 58–70.Google Scholar
  13. Fu, B. and Labuza, T.P. (1992) Considerations for the application of time-temperature integrators in food distribution. Journal of Food Distribution Research, 23(1), 9–17.Google Scholar
  14. Giese, J. (1994) Antimicrobials: Assuring food safety. Food Technology, 48(6), 102–10.Google Scholar
  15. Gnanasekharan, V. and Floros, J.D. (1994) Package integrity evaluation: Criteria for selecting a method. Packaging Technology Engineering, 3(7), 67–72.Google Scholar
  16. Goldblith, S.A. (1989) 50 years of progress in food science and technology: From art based on experience to technology based on science. Food Technology, 43(9), 88–107Google Scholar
  17. Goldblith, S.A. (1989) 50 years of progress in food science and technology: From art based on experience to technology based on science. Food Technology, 43(9), 286Google Scholar
  18. Gormley, T.R and Zeuthen, P. (eds) (1990) Chilled Foods: The Ongoing Debate, Elsevier Applied Science, London and New York.Google Scholar
  19. Hale, P.W., Miller, W.R. and Smoot, J.J. (1986) Evaluation of a heat-shrinkable copolymer film coated with imazalil for decay control of Florida grapefruit. Tropical Science, 26, 67–71.Google Scholar
  20. Halek, G.W. and Garg, A. (1989) Fungal inhibition by a fungicide coupled to an ionomeric film. Journal of Food Safety, 9, 215–22.CrossRefGoogle Scholar
  21. Hintlian, C.B. and Hotchkiss, J.H. (1987) Comparative growth of spoilage and pathogenic organisms in modified atmosphere packaged cooked beef. Journal of Food Protection, 50, 218–23.Google Scholar
  22. Hoover, D.G. and Steenson, L.R. (1993) Bacteriocins of Lactic Acid Bacteria, Academic Press, San Diego.Google Scholar
  23. Hotchkiss, J.H. (1983) Tamper evident packaging for foods: Current technology. Proceedings Prepared Foods, 152(10), 66–7.Google Scholar
  24. Hotchkiss, J.H. and Banco, M.J. (1992) Influence of new packaging technologies on the growth of microorganisms in produce. Journal of Food Protection, 55(10), 815–20.Google Scholar
  25. Ishitani, T. (1994) Active Packaging for Foods in Japan. International Symposium, Interaction: Foods — Food Packaging Material, Programme, Information, Participants, Abstracts, sponsored by The Lund Institute of Technology, Lund University and SIK, The Swedish Institute for Food Research, Gothenburg.Google Scholar
  26. Klungness, J.H., Lin, C.H. and Rowlands, R.E. (1990) Contaminant removal from recycled wastepaper pulps. Pulping Conference Proceedings, 1, 8–12.Google Scholar
  27. Labuza, T.P. and Breene, W. (1989) Application of active packaging technologies for the improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of Food Processing Preservation, 13(1), 1–69.CrossRefGoogle Scholar
  28. Labuza, T.P., Fu, B. and Taoukis, P.S. (1992) Prediction for shelf-life and safety of minimally processed CAP/MAP chilled foods: A review. Journal of Food Protection, 55(9), 741–50.Google Scholar
  29. Lambert, A.D., Smith, J.P. and Dodds, K.L. (1991) Effect of initial O2 and CO2 and low-dose irradiation on toxin production by Clostridium botulinum in MAP fresh pork. Journal of Food Protection, 54(12), 939–44.Google Scholar
  30. Lambert, A.D., Smith, J.P., Dodds, K.L. et al. (1992) Microbiological changes and shelf-life of MAP, irradiated fresh pork. Food Microbiology, 9(3), 231–44.CrossRefGoogle Scholar
  31. Mannapperuma, J.D., Singh, R.P. and Montera, M.E. (1991) Simultaneous gas diffusion and chemical reaction in foods stored in modified atmosphere. Journal of Food Engineering, 14(3), 167–83.CrossRefGoogle Scholar
  32. Miller, W.R., Spalding, D.H., Risse, L.A. et al. (1984) The effects of an imazalil-impregnated film with chlorine and imazalil to control decay of bell peppers. Proc. Florida State Horticultural Society, 97, 108–11.Google Scholar
  33. Morales-Castro, J., Rao, M.A., Hotchkiss, J.H. et al. (1994a) Modified atmosphere packaging of sweet corn on cob. Journal of Food Processing and Preservation, 18, 279–93.CrossRefGoogle Scholar
  34. Morales-Castro, J., Rao, M.A., Hotchkiss, J.H. et al. (1994b) Modified atmosphere packaging of head lettuce. Journal of Food Processing and Preservation, 18, 295–304.CrossRefGoogle Scholar
  35. Peleg, K. (1985) Produce Handling, Packaging and Distribution, AVI Publishing Company, Inc., Westport, CT.Google Scholar
  36. Reddy, N.R., Armstrong, D.J., Rhodehamel, E.J. et al. (1992) Shelf-life extension and safety concerns about fresh fishery products packaged under modified atmospheres: A review. Journal of Food Safety, 12(2), 87–118.CrossRefGoogle Scholar
  37. Rooney, M.L. (1994) Oxygen-Scavenging Plastics Activated for Fresh and Processed Foods. IFT Annual Meeting Technical Program: Book of Abstracts, Abs. No. 21–5, p. 52.Google Scholar
  38. Taoukis, P.S., Fu, B. and Labuza, T.P. (1991) Time-temperature indicators. Food Technology, 45(10), 70–82.Google Scholar
  39. Thayer, D.W. (1993) Extending shelf-life of poultry and red meat by irradiation processing. Journal of Food Protection, 56(10), 831–3Google Scholar
  40. Thayer, D.W. (1993) Extending shelf-life of poultry and red meat by irradiation processing. Journal of Food Protection, 56(10), 846.Google Scholar
  41. Vaisanen, O.M., Nurmiaho-Lassila, E.L., Marmo, S.A. et al. (1994) Structure and composition of biological slimes on paper and board machines. Applied and Environmental Microbiology, 60(2), 641–53.Google Scholar
  42. Vojdani, F. and Torres, J.A. (1990) Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids. Journal of Food Science, 55(3), 841–6.CrossRefGoogle Scholar
  43. Weng, Y.-M. (1992) Development and Application of Food Packaging Films Containing Antimicrobial Agents. PhD dissertation, Cornell University, Ithaca, NY.Google Scholar
  44. Weng, Y.-H. and Hotchkiss, J.H. (1992) Inhibition of surface molds on cheese by polyethylene film containing the antimycotic Imazalil. Journal of Food Protection, 9, 29–37.Google Scholar
  45. Weng, Y.-H. and Hotchkiss, J.H. (1993) Anhydrides as antimycotic agents added to polyethylene films for food packaging. Packaging Technology and Science, 6, 123–8.CrossRefGoogle Scholar
  46. Whitfield, F.B., Ly-Nguyen T.H. and Last, J.H. (1991) Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruits. Journal of the Science of Food and Agriculture, 54(4), 595–604.CrossRefGoogle Scholar
  47. Whitfield, F.B., Shaw, K.J., Lambert, D.E. et al. (1994) Freight containers: Major sources of chloroanisoles and chlorophenols in foodstuffs. Developments in Food Science, 35, 401–7.Google Scholar
  48. Wolf, I.D. (1992) Critical issues in food safety, 1991–2000. Food Technology, 46(1), 64–70.Google Scholar
  49. Zeitoun, A.A.M. and Debevere, J.M. (1991) Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging. International Journal of Food Microbiology, 14(2), 161–9.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

There are no affiliations available

Personalised recommendations