Antimicrobial Substances for Food Packaging Products: The Current Situation

• Published in: Journal of AOAC International Vol. 101; no. 4; pp. 942 - 947
• Main Authors: Pellerito, Alessandra, Ameen, Sara M, Micali, Maria, Caruso, Giorgia
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01-07-2018
• Subjects: Anti-Infective Agents - chemistry; Anti-Infective Agents - pharmacology; Antibacterial agents; Bacteriocins - chemistry; Bacteriocins - pharmacology; Chemical properties; Enzymes - chemistry; Enzymes - pharmacology; Food containers; Food Microbiology; Food packaging; Food Packaging - methods; Polymers - chemistry; Polymers - pharmacology
• ISSN: 1060-3271; 1944-7922
• DOI: 10.5740/jaoacint.17-0448

Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.