Non‐Thermal Food Preservation: Control of Food‐Borne Pathogens through Active Food Packaging and Nanotechnology

Food‐borne diseases are a global public health issue, resulting in medical expenses and productivity losses and affecting global health, trade and food market. In addition, consumer‘s demand for more natural and minimally processed foods as well as awareness of environmental issues have also led res...

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Bibliographic Details
Published inAdvances in Food Biotechnology pp. 499 - 510
Main Authors Espitia, Paula Judith Perez, Batista, Rejane Andrade
Format Book Chapter
LanguageEnglish
Published Chichester, UK John Wiley & Sons Ltd 14.12.2015
Subjects
active food packaging
food preservation
food‐borne pathogens
nanocomposite films
natural antimicrobials
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Summary:Food‐borne diseases are a global public health issue, resulting in medical expenses and productivity losses and affecting global health, trade and food market. In addition, consumer‘s demand for more natural and minimally processed foods as well as awareness of environmental issues have also led researchers to develop new methods of food preservation, such as non‐thermal technologies. As a result, new packaging materials with active properties that control food‐borne pathogens have been developed, while at the same time meeting consumer‘s requirement for more natural and fresher food and with low environment impact. This chapter presents the main polymeric matrixes and methods for biopolymeric film elaboration intended as food packaging, as well as the active role of packaging in food preservation. Finally, the development of nanotechnology and its application in active food packaging are also discussed.
ISBN:9781118864555
1118864557
DOI:10.1002/9781118864463.ch30