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Ruolo del packaging nel controllo delle alterazioni microbiche degli alimenti

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Manuale di microbiologia predittiva

Part of the book series: Food ((FOOD))

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Riassunto

Tra le numerose funzioni assegnate ai materiali e ai sistemi di confezionamento, le più importanti sono certamente quelle relative alla protezione degli alimenti e alla prevenzione delle possibili alterazioni di natura microbica, i cui effetti possono essere deleted sia per la qualità sia per la sicurezza dei prodotti. Una conoscenza corretta e approfondita di questo fondamentale ruolo del packaging — e, soprattutto, la possibilità di poterlo stimare e quantificare in anticipo — è particolarmente utile nella scelta delle forme di confezionamento più idonee e nell’organizzazione e nella gestione della logistica distributiva.

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Authors
  1. Luciano Piergiovanni
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  2. Sara Limbo
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Editor information

Editors and Affiliations

  1. Dipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi di Bologna, Bologna, Italy

    Fausto Gardini

  2. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy

    Eugenio Parente

  3. Istituto di Scienze dell’Alimentazione, CNR, Avellino, Italy

    Eugenio Parente

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Piergiovanni, L., Limbo, S. (2013). Ruolo del packaging nel controllo delle alterazioni microbiche degli alimenti. In: Gardini, F., Parente, E. (eds) Manuale di microbiologia predittiva. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-5355-7_9

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