Antimicrobial Food Packaging

Chapter 1: The Nature and Extent of Foodborne Disease

• Abstract
• 1.1 Introduction
• 1.2 Regulation and Directives: United States and European Union
• 1.3 Estimates of Major Food Pathogens
• 1.4 Conclusion

Chapter 2: Resistant and Emergent Pathogens in Food Products

• Abstract
• 2.1 Introduction
• 2.2 Fermentative, Facultative Anaerobic Gram-Negative Bacilli
• 2.3 Gram-Positive Bacteria

Chapter 3: Bacterial Contamination in Food Production

• Abstract
• Acknowledgments
• 3.1 Introduction
• 3.2 Types and Diversity of Bacteria in Food Contamination
• 3.3 Molecular Methods for Tracking Bacterial Contamination in Food Production
• 3.4 Elimination of Bacterial Contamination in Foods
• 3.5 Conclusions and Future Directions

Chapter 4: Fungal Contamination in Packaged Foods

• Abstract
• 4.1 Introduction
• 4.2 Films with Antifungal Activities
• 4.3 Modified-Atmosphere Packaging
• 4.4 Conclusions

Chapter 5: Viral Contamination of Food

• Abstract
• Acknowledgment
• 5.1 Introduction
• 5.2 Most Important Foodborne Viruses
• 5.3 Prevalence of Viruses in Food—Results of Some Surveys and Outbreak Occasions
• 5.4 Knowledge Gaps and Future Trends and Expectations

Chapter 6: The Downside of Antimicrobial Packaging: Migration of Packaging Elements into Food

• Abstract
• 6.1 Migration in Antimicrobial Packaging
• 6.2 Dealing with Migration
• 6.3 Migration of Compounds Other than Antimicrobials

Chapter 7: Packaging Material in the Food Industry

• Abstract
• 7.1 Introduction
• 7.2 General Information on Food Packaging Materials
• 7.3 Polymer Nanocomposites for Packaging Application
• 7.4 Special Packaging Application
• 7.5 Conclusions

Chapter 8: Effect of Packaging Systems on the Inactivation of Microbiological Agents

• Abstract
• Acknowledgments
• 8.1 Introduction
• 8.2 Antimicrobial Packaging Films
• 8.3 Antimicrobial Packaging Substances
• 8.4 AAs-Matrixes Incorporation Methods
• 8.5 Effects of AAs on Mechanical and Barrier Properties
• 8.6 Effectiveness of Antimicrobial Packaging
• 8.7 Regulatory Issues and Future Trends of AFP

Chapter 9: Antimicrobial Susceptibility Testing of Foodborne Bacteria Related to National and International Resistance-Monitoring Programs

• Abstract
• 9.1 Introduction
• 9.2 Susceptibility Testing Methodology
• 9.3 Overview on Current Programs
• 9.4 Interpretation of Data
• 9.5 EASSA Examples
• 9.6 Concluding Comments

Chapter 10: Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP)

• Abstract
• 10.1 Introduction
• 10.2 Prerequisite Programs
• 10.3 Hazard Analysis and Critical Control Point System
• 10.4 Successful HACCP Implementation

Chapter 11: Control of Microbial Activity Using Antimicrobial Packaging

• Abstract
• 11.1 Introduction
• 11.2 Substances Used in the Antimicrobial Packaging Development
• 11.3 Foodborne Pathogens Controlled by Antimicrobial Packaging
• 11.4 Food Spoilage Microorganisms Controlled by Antimicrobial Packaging

Chapter 12: Detection of Foodborne Pathogens Using Biosensors

• Abstract
• 12.1 Foodborne Pathogens
• 12.2 Salmonellosis
• 12.3 Current Gold Standards in Pathogen Detection
• 12.4 Problems with Real Samples
• 12.5 Lab-on-a-Chip for Pathogen Detection
• 12.6 Lab-on-a-Chip Biosensors for Pathogen Detection Biosensor
• 12.7 Extraction and Elution of Nucleic Acids
• 12.8 Paper Microfluidics for Pathogen Detection
• 12.9 Future Directions

Chapter 13: Detection of Foodborne Pathogens Using DNA Arrays

• Abstract
• 13.1 Introduction
• 13.2 Traditional Arrays
• 13.3 Integrated Array Devices
• 13.4 Concluding Remarks and Future Trends

Chapter 14: Detection of Foodborne Pathogens Using Nanoparticles. Advantages and Trends

• Abstract
• 14.1 Introduction
• 14.2 Nanotechnology and its Contribution to Foodborne Pathogen Detection
• 14.3 Integration of Nanomaterial-Based Sensors for Pathogen Detection in Food Packaging Systems

Chapter 15: Detection of Foodborne Pathogens Using MALDI-TOF Mass Spectrometry

• Abstract
• 15.1 Introduction
• 15.2 Principles of MALDI-TOF MS for Bacterial Identification
• 15.3 Foodborne Pathogen Detection by MALDI-TOF MS Fingerprinting
• 15.4 Future Trends

Chapter 16: Industrial Applications: Regulatory Issues and Life Cycle Assessment of Food Packaging

• Abstract
• 16.1 Main Characteristics of Antimicrobial Packaging
• 16.2 Global Market and Applications
• 16.3 The United States' and Europe's Approach to Antimicrobial Food Packaging
• 16.4 European Legislation on FCM (Regulation 1935/2004/EC) and A&I Packaging (Regulation 450/2009/EC)
• 16.5 Safety Issues and Compliance
• 16.6 Environmental Assessment of Food Packaging: Reasons, Relevance, and Methods
• 16.7 Life Cycle Assessment of Food Packaging

Chapter 17: Antimicrobial Packaging for Meat Products

• Abstract
• 17.1 Introduction
• 17.2 Spoilage or Pathogenic Microorganisms in Meat
• 17.3 Monitoring Techniques for Detecting the Microbial Quality and Spoilage in Meat
• 17.4 Action Mode of AM Packaging in Meat Products
• 17.5 Types and Applications of AM Packaging Applied to Meat Products
• 17.6 Combination of AM Packaging with Other Packaging Techniques
• 17.7 Commercial Applications
• 17.8 Conclusions

Chapter 18: Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables

• Abstract
• 18.1 Introduction
• 18.2 Antimicrobial Substances
• 18.3 Antimicrobial Packaging for Fresh and Minimally Processed Produce
• 18.4 Future Perspectives in Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
• 18.5 Conclusions

Chapter 19: Antimicrobial Packaging for Poultry

• Abstract
• 19.1 Introduction
• 19.2 Antimicrobial Packaging
• 19.3 Antimicrobial Packaging Materials
• 19.4 Antimicrobial Agents Used in Food Packaging Materials
• 19.5 Active and Intelligent Packaging
• 19.6 Effects of Packaging Systems on Poultry Meat Quality
• 19.7 Conclusion and Future Directions

Chapter 20: Antimicrobial Packaging for Seafood

• Abstract
• Acknowledgments
• 20.1 Introduction
• 20.2 Elaboration of Films and Coatings
• 20.3 Biopolymers Used in the Formulation of Films and Coatings for the Preservation of Aquatic Products
• 20.4 Antimicrobials Incorporated in the Formulation of Films and Coatings for the Preservation of Aquatic Products
• 20.5 Interactions Between Biopolymers and Antimicrobials: Their Effects on the Functionality of Films and Coatings
• 20.6 Uses of Films and Coatings for the Preservation of Aquatic Products
• 20.7 Conclusions and Future Perpectives

Chapter 21: Antimicrobial Packaging of Beverages

• Abstract
• 21.1 Active Packaging of Beverages
• 21.2 Physical Techniques for Cold Pasteurization of Packaged Beverages

Chapter 22: Antimicrobial Active Packaging Systems Based on EVOH Copolymers

• Abstract
• 22.1 Introduction
• 22.2 Antimicrobial Active Packages
• 22.3 Ethylene-Vinyl Alcohol Copolymers
• 22.4 Active Materials Based on EVOH Copolymers for the Control of Food Microorganisms

Chapter 23: Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity and Applications in Food Systems

• Abstract
• 23.1 Manufacturing and Physical-Chemical Properties
• 23.2 Metabolism and Toxicological Data on LAE
• 23.3 Antimicrobial Activity
• 23.4 The Role of LAE in Food Systems

Chapter 24: Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging

• Abstract
• 24.1 Introduction
• 24.2 Legal Aspects of the Use of LAE
• 24.3 Antimicrobial Activity of LAE
• 24.4 LAE as Surfactant in Food Emulsion
• 24.5 Antibacterial Activity of LAE in Food Systems
• 24.6 Antibacterial Activity of LAE in Active Food Packaging

Chapter 25: Volatile Compounds Usage in Active Packaging Systems

• Abstract
• 25.1 Introduction
• 25.2 Active Packaging with Volatile Compounds in Sachets, Pads, Gauze, or Filter Paper
• 25.3 Active Packaging with Volatile Compounds Incorporated Into the Polymeric Film
• 25.4 Active Packaging with Volatile Compounds Coated on the Film Surface

Chapter 26: Carvacrol-Based Films: Usage and Potential in Antimicrobial Packaging

• Abstract
• Acknowledgments
• 26.1 Introduction
• 26.2 Antimicrobial Active Packaging
• 26.3 Antimicrobial Activity of Carvacrol and Use in Packaging Materials
• 26.4 Edible Polymer Films
• 26.5 Legislative Issues
• 26.6 Concluding Remarks

Chapter 27: Gelatin-Based Nanocomposite Films: Potential Use in Antimicrobial Active Packaging

• Abstract
• Acknowledgments
• 27.1 Introduction
• 27.2 Gelatin
• 27.3 Gelatin-Based Nanocomposite Film
• 27.4 Applications of Gelatin-Based Nanocomposite Films
• 27.5 Conclusions

Chapter 28: Smart Nanohydrogels for Controlled Release of Food Preservatives

• Abstract
• Acknowledgments
• 28.1 Introduction
• 28.2 Active and Smart Packaging
• 28.3 Food Nanotechnology
• 28.4 Smart Nanohydrogels as Food Packaging

Chapter 29: Antimicrobial Food Packaging Based on Biodegradable Materials

• Abstract
• 29.1 Introduction
• 29.2 AM Packaging Systems
• 29.3 Biodegradable Packaging Materials
• 29.4 Natural Biopolymers
• 29.5 Biopolymers Produced by Microorganisms
• 29.6 Concluding Remarks

Chapter 30: Pullulan: A Suitable Biopolymer for Antimicrobial Food Packaging Applications

• Abstract
• 30.1 Introduction
• 30.2 Properties and Characteristics of Pullulan
• 30.3 Unique Physiochemical Features of Pullulan-Based Films and Coatings
• 30.4 Pullulan-Based Coatings and Films with Potential Applications for Food Packaging: Research Studies
• 30.5 Existing Applications for Pullulan in the Food and Pharmaceutical Industry
• 30.6 Future Trends, Opportunities, and Challenges
• 30.7 Conclusions

Chapter 31: Use of Metal Nanoparticles for Active Packaging Applications

• Abstract
• 31.1 Introduction
• 31.2 Copper Nanoparticles
• 31.3 Gold Nanoparticles
• 31.4 Silver Nanoparticles
• 31.5 Zinc and Magnesium Oxide Nanoparticles
• 31.6 Titanium Dioxide Nanoparticles

Chapter 32: Silver-Based Antibacterial and Virucide Biopolymers: Usage and Potential in Antimicrobial Packaging

• Abstract
• Acknowledgments
• 32.1 Biopolymers in Food Packaging
• 32.2 Active Packaging
• 32.3 Silver as Antimicrobial Agent
• 32.4 Regulatory Issues
• 32.5 Silver-Based Antibacterial Biopolymers
• 32.6 Virucide Activity of Silver Based Polymers
• 32.7 Conclusions and Future Perspectives

Chapter 33: Antimicrobial Food Packaging Incorporated with Triclosan: Potential Uses and Restrictions

• Abstract
• Acknowledgments
• 33.1 Introduction
• 33.2 Main Characteristics and Mechanism of Action
• 33.3 Active Food Packaging Incorporated with Triclosan
• 33.4 Safety Issues and Legislation
• 33.5 Conclusion

Chapter 34: Zinc Oxide Nanoparticles for Food Packaging Applications

• Abstract
• Acknowledgments
• 34.1 Introduction
• 34.2 Antimicrobial Properties of ZnO Nanoparticles
• 34.3 ZnO for Food Packaging Applications
• 34.4 Safety Aspects
• 34.5 Final Considerations

Chapter 35: Antimicrobial Spices: Use in Antimicrobial Packaging

• Abstract
• 35.1 Spices: Introduction, History, and Background
• 35.2 Major Spice and Herb Antimicrobials
• 35.3 Chemical Components Present in the Spices
• 35.4 Uses of Plant Antimicrobials
• 35.5 Mode of Action
• 35.6 Synergistic and Antagonistic Effects of Components
• 35.7 Methods of Effectiveness Determination
• 35.8 Use in Antimicrobial Packaging Applications
• 35.9 Perspectives

Chapter 36: Pediocin Applications in Antimicrobial Food Packaging Systems

• Abstract
• Acknowledgments
• 36.1 Introduction
• 36.2 Pediocin Structure and Antimicrobial Activity
• 36.3 Methods of Pediocin Application on Food Preservation
• 36.4 Pediocin Applications on Food Packaging
• 36.5 Antimicrobial Food Packaging: Characterization and Migration
• 36.6 Safety and Regulation Issues
• 36.7 Future Trends

Chapter 37: Casein and Chitosan Polymers: Use in Antimicrobial Packaging

• Abstract
• 37.1 Introduction
• 37.2 Properties and Composition of Edible Coatings/Films
• 37.3 Use of Edible Films/Coating to Protect Food Products
• 37.4 Different Application of Films/Coatings on Food Products
• 37.5 Sensory Implications
• 37.6 Conclusions

Chapter 38: Multifunctional Films, Blends, and Nanocomposites Based on Chitosan: Use in Antimicrobial Packaging

• Abstract
• Acknowledgments
• 38.1 Introduction
• 38.2 Chitosan
• 38.3 Chitosan-Based Package Formulations
• 38.4 Conclusions and Future Trends

Chapter 39: Cinnamaldehyde and Eugenol: Use in Antimicrobial Packaging

• Abstract
• 39.1 Introduction
• 39.2 Understanding Cinnamaldehyde and Eugenol and Their AM Effectiveness
• 39.3 Functioning AM Packaging Systems from Natural Compounds
• 39.4 Effectiveness of AM Cinnamaldehyde- and Eugenol-Incorporated Packaging Materials
• 39.5 Applications of AM Cinnamaldehyde and Eugenol-Incorporated Packaging Materials
• 39.6 Future Trends

Chapter 40: Enzybiotics: Application in Food Packaging

• Abstract
• 40.1 Introduction
• 40.2 Materials for the Manufacture of Active Wrapping
• 40.3 Lysozymes
• 40.4 Lysostaphin and Related Enzymes
• 40.5 Bacteriocins
• 40.6 Conclusions and Future Trends

Chapter 41: Zein and Its Composites and Blends with Natural Active Compounds: Development of Antimicrobial Films for Food Packaging

• Abstract
• 41.1 Introduction
• 41.2 Major Properties of Zein and Its Edible Films
• 41.3 Basic Principles of Developing Antimicrobial Zein Films
• 41.4 Conclusions

Chapter 42: Casein-Based Zataria multiflora Boiss Films: Use in Antimicrobial Packaging

• Abstract
• 42.1 Introduction
• 42.2 Materials and Methods
• 42.3 Results and Discussion
• 42.4 Conclusion

Chapter 43: Antimicrobial Peptides from Bacillus spp.: Use in Antimicrobial Packaging

• Abstract
• 43.1 Introduction
• 43.2 Bacillus Diversity
• 43.3 Antimicrobial Compounds
• 43.4 Identification of New Antimicrobial Compounds
• 43.5 Bacillus in Food Systems
• 43.6 Antimicrobial Peptides for Food Safety
• 43.7 Antimicrobial Peptides in Food Packaging
• 43.8 Application of Active Packaging in Different Food Systems
• 43.9 Conclusion

Chapter 44: Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material

• Abstract
• 44.1 Introduction
• 44.2 Edible Films
• 44.3 Chitosan
• 44.4 Chitosan and Essential Oils
• 44.5 Oregano Essential Oil

Chapter 45: Thymol: Use in Antimicrobial Packaging

• Abstract
• 45.1 Introduction
• 45.2 Chemical Structure and Properties
• 45.3 Types of Microbial Targets
• 45.4 Incorporation Methods of Active Substance in Plastic Polymeric Matrices
• 45.5 Release of Active Compounds
• 45.6 Conclusions

Chapter 46: Organic Acids: Usage and Potential in Antimicrobial Packaging

• Abstract
• 46.1 Organic Acids for the Preservation of Food
• 46.2 Toxicological Innocuousness
• 46.3 Antimicrobial Mode of Action and Cellular Resistance Mechanisms
• 46.4 Incorporation of Organic Acids in Active Packaging Material
• 46.5 Assessment of the Release and the Antimicrobial Activity
• 46.6 Legislation and Labeling in the EU
• 46.7 Future Potential of Organic Acids in Antimicrobial Packaging

Chapter 47: Combinational Approaches for Antimicrobial Packaging: Chitosan and Oregano Oil

• Abstract
• 47.1 Introduction
• 47.2 Chitosan
• 47.3 Oregano Essential Oil
• 47.4 Potential for Food Packaging
• 47.5 Final Remarks

Chapter 48: Combinational Approaches for Antimicrobial Packaging: Lysozyme and Lactoferrin

• Abstract
• 48.1 Lysozyme
• 48.2 Lactoferrin
• 48.3 Lysozyme-Lactoferrin Combination in Food Packages

Chapter 49: Combinational Approaches for Antimicrobial Packaging: Natamycin and Nisin

• Abstract
• Acknowledgments
• 49.1 Introduction
• 49.2 Packaging Formulation: Physicochemical Properties
• 49.3 Packaging Formulation: Antimicrobial Activity
• 49.4 Recent Developments Concerning Antimicrobial Edible Food Packaging Containing Natamycin and Nisin
• 49.5 Conclusion

Chapter 50: Combinational Approaches for Antimicrobial Packaging: Pectin and Cinnamon Leaf Oil

• Abstract
• 50.1 Introduction
• 50.2 Use of Pectin to Formulate ECs
• 50.3 Antimicrobial Properties of CLO
• 50.4 Combination of Pectin with Cinnamon Leaf Essential Oil to Formulate Antimicrobial Edible Films
• 50.5 Conclusion

Chapter 51: Combinational Approaches for Antimicrobial Packaging: Bivalve Shell Waste-Derived Material and Silver

• Abstract
• 51.1 Introduction
• 51.2 Materials and Methods
• 51.3 Results and Discussion
• 51.4 Conclusions

Chapter 52: Combinational Edible Antimicrobial Films and Coatings

• Abstract
• 52.1 Introduction
• 52.2 Potential Uses of Antimicrobial Edible Films and Coatings
• 52.3 Target Microorganisms for the Evaluation of the Antimicrobial Properties of Edible Films and Coatings
• 52.4 Antimicrobial Compounds Incorporated into Edible Film and Coating Formulations
• 52.5 Commercial Applications of Antimicrobial Edible Films and Coatings
• 52.6 Regulatory Aspects
• 52.7 Perspectives and Future Trends