Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol.6 2016 2016-10-03 2016-10-03 FOOD PACKAGING IN PERSPECTIVE OF MICROBIAL ACTIVITY: A REVIEW 752 757 EN Syeda Anum Zahra Syeda Anum Zahra Yasha Nazir Butt Yasha Nazir Butt Sitara Nasar Sitara Nasar Sadia Akram Sadia Akram Qindeel Fatima Qindeel Fatima Jannat Ikram Jannat Ikram A successful packaging technique demands certain barriers for microbes, achieved through controlled conditions to indicate microbial growth, levels of oxygen, harmful bacterial and fungal toxins, moisture levels, and the indicators for temperature and time. Active food packaging is greatly being applied these days for food safety against harmful microbes. Food is protected from biological, physical, and chemical damages caused by pathogenic microbes through different technologies of packaging including modified atmosphere packaging and controlled atmospheric packaging through antimicrobial films. Moreover, it is essential to use selective materials suitable for different food stuffs for the maintenance of nutritional value of foods. Use of various gas scavengers and bio-based package designing are also greatly helpful towards enhanced shelf life of food products.
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