Antimicrobial food packaging in meat industry.

Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial compounds have been evaluated in film structures, both synthetic polymers and edible films: organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds such as triclosan, silver zeolites, and fungicides. The characteristics of some antimicrobial packaging systems are reviewed in this article. The regulatory status of antimicrobial packaging in EU is also examined.

[1]  S. M. Barnett,et al.  Utilization of Glucose Oxidase for Extending the Shelf-Life of Fish , 1986 .

[2]  R. Holley,et al.  Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films , 2000 .

[3]  J. L. Willett,et al.  Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat , 1999 .

[4]  J. Floros,et al.  Casting Antimicrobial Packaging Films and Measuring Their Physical Properties and Antimicrobial Activity , 1997 .

[5]  Derek J. Knight,et al.  Annex: Directive 98/8/EC of the European Parliament and of the Council of 16 February 1998 Concerning the Placing of Biocidal Products on the Market , 2002 .

[6]  J. Torres,et al.  Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects , 1991 .

[7]  James S. Paik,et al.  Antimicrobial activity of UV-irradiated nylon film for packaging applications , 1998 .

[8]  A. Garg,et al.  FUNGAL INHIBITION BY A FUNGICIDE COUPLED TO AN IONOMERIC FILM , 1988 .

[9]  B. Sheldon,et al.  Efficacy of nisin-coated polymer films to inactivate Salmonella Typhimurium on fresh broiler skin. , 2000, Journal of food protection.

[10]  Elliot T. Ryser,et al.  Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids , 2001 .

[11]  R. Holley,et al.  Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. , 2000, International journal of food microbiology.

[12]  G. Siragusa,et al.  Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. , 1992 .

[13]  G. Siragusa,et al.  INHIBITION OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI 0157:H7 ON BEEF MUSCLE TISSUE BY LACTIC OR ACETIC ACID CONTAINED IN CALCIUM ALGINATE GELS , 1993 .

[14]  B. Chiang,et al.  ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE , 1996 .

[15]  Y. Weng,et al.  Sorbic Anhydride as Antimycotic Additive in Polyethylene Food Packaging Films , 1997 .

[16]  M. Daeschel,et al.  Antimicrobial Activity of Nisin Adsorbed to Hydrophilic and Hydrophobic Silicon Surfaces. , 1992, Journal of food protection.

[17]  J. Han.  Modeling the inhibition kinetics and the mass transfer of controlled releasing potassium sorbate to develop an antimicrobial polymer for food packaging , 1996 .

[18]  A. Deschamps,et al.  Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus. , 2001, Journal of food protection.

[19]  Frank Devlieghere,et al.  Developments in the active packaging of foods , 1999 .

[20]  M. Rooney.  Active packaging in polymer films , 1995 .

[21]  P. Dawson,et al.  Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA. , 2001, Journal of food protection.

[22]  Michael G. Johnson,et al.  Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes , 2001 .

[23]  P. Dawson,et al.  EFFECT of LAURIC ACID ADDITION ON the ANTIMICROBIAL EFFICACY and WATER PERMEABILITY of CORN ZEIN FILMS CONTAINING NISIN , 2000 .

[24]  Hasan Sadikoglu,et al.  Surface treatment of food packaging polymers plasmas , 1999 .

[25]  M. Hanna,et al.  Application of edible coatings on meats, poultry and seafoods: a review , 1997 .

[26]  Y. Weng,et al.  Anhydrides as antimycotic agents added to polyethylene films for food packaging , 1993 .

[27]  J. L. Willett,et al.  Improved antimicrobial activity of nisin‐incorporated polymer films by formulation change and addition of food grade chelator , 2001, Letters in applied microbiology.

[28]  Inyee Y. Han,et al.  Incorporation of food-grade antimicrobial compounds into biodegradable packaging films. , 1998, Journal of food protection.

[29]  J. Torres,et al.  Potassium Sorbate Permeability of Methylcellulose and Hydroxypropyl Methylcellulose Coatings: Effect of Fatty Acids , 1990 .

[30]  C. Cutter.  The effectiveness of triclosan-incorporated plastic against bacteria on beef surfaces. , 1999, Journal of Food Protection.

[31]  Y. Weng,et al.  Inhibition of Surface Molds on Cheese by Polyethylene Film Containing the Antimycotic Imazalil. , 1992, Journal of food protection.

[32]  Opinion of the Scientific Committee on Food , 2001 .

[33]  Jung H. Han,et al.  Antimicrobial food packaging , 2000 .

[34]  W. Sandine,et al.  Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats , 1997 .

[35]  S. Haynie,et al.  Antimicrobial activities of amphiphilic peptides covalently bonded to a water-insoluble resin , 1995, Antimicrobial agents and chemotherapy.