1 s2.0 S0309174002001213 Main PDF
1 s2.0 S0309174002001213 Main PDF
1 s2.0 S0309174002001213 Main PDF
www.elsevier.com/locate/meatsci
Abstract
Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a
signicant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control
the microbial population and target specic microorganisms to provide higher safety and quality products. Many classes of antimicrobial compounds have been evaluated in lm structures, both synthetic polymers and edible lms: 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. # 2002 Elsevier Science Ltd. All rights reserved.
Keywords: Active packaging; Antimicrobial substances; Meat; Meat products; Pathogens
1. Introduction
Active packaging is one of the innovative food
packaging concepts that have been introduced as a
response to the continuous changes in current consumer
demands and market trends. It has been dened as a
type of packaging that changes the condition of the
packaging to extend shelf-life or improve safety or sensory properties while maintaining the quality of the
food. This denition of active packaging was chosen
for the European FAIR-project CT 98-4170 (Vermeiren, Devlieghere, van Beest, de Kruijf, & Debevere,
1999).
In general, active food packaging can provide several
functions that do not exist in conventional packaging
systems. The active functions may include scavenging of
oxygen, moisture or ethylene, emission of ethanol and
avours, and antimicrobial activity.
Microbial contamination reduces the shelf-life of
foods and increases the risk of foodborne illness. Traditional methods of preserving foods from the eect of
microbial growth include thermal processing, drying,
freezing, refrigeration, irradiation, modied atmosphere
packaging, and adding antimicrobial agents or salts.
* Corresponding author. Tel.: +39-0521-795265; fax: +39-0521771829.
E-mail address: [email protected] (S. Quintavalla).
0309-1740/02/$ - see front matter # 2002 Elsevier Science Ltd. All rights reserved.
PII: S0309-1740(02)00121-3
374
reducing the growth rate and maximum growth population and/or extending the lag-phase of the target
microorganism, or by inactivating microorganisms by
contact.
Fig. 1. Food packaging systems and relative behaviour of active substances (Han, 2000).
375
Fig. 2. Migration of active substance in dierent applications of antimicrobial packaging systems (Han, 2000).
376
Table 1
Applications of antimicrobial food packaging. Incorporation of organic acids and their salts in plastic or edible lms
Antimicrobial agent
Packaging materiala
Substrate
Reference
Acetic acid
Chitosan
Chitosan
PE-co-MA
LDPE
MC/chitosan
WPI
Alginate
Corn zein lm
Corn zein lm
Chitosan
Chitosan
WPI
PE
MC/HPMC/fatty acid
MC/palmitic acid
Starch/glycerol
MC/chitosan
LDPE
LDPE
Water
Bologna, cooked ham, pastrami
Culture media
Culture media
Culture media
Culture media
Lean beef muscle
Culture media
Culture media
Water
Bologna, cooked ham, pastrami
Culture media
Culture media
Culture media
Culture media
Chicken breast
Culture media
Cheese
Culture media
Benzoic acid
Benzoic anhydride
Sodium benzoate
p-aminobenzoic acid
Lactic acid
Lauric acid
Propionic acid
Sorbic acid
Sorbic acid anhydride
Potassium sorbate
LDPE, low-density polyethylene; MC, methyl cellulose; HPMC, hydroxypropyl MC; CMC, carboxyl MC; PE, polyethylene; MA, methacrylic
acid; SPI, soy protein isolate; WPI, whey protein isolate.
377
Table 2
Applications of antimicrobial food packaging. Incorporation of pediocins and enzymes in plastic or edible lms
Antimicrobial agent
Packaging materiala
Substrate
Reference
Glucose oxidase
Lysozyme
Alginate
PVOH, nylon, cellulose acetate
SPI lm, corn zein lm
Silicon coating
SPI, corn zein lm
PE
Corn zein lm
PVC, LDPE, nylon
PE
HPMC
SPI, WPI, WG, EA
Corn zein lm
Cellulose
Fish
Culture media
Culture media
Beef tissue
Culture media
Broiler drumstick skin
Culture media
Culture media
Phospate buer
Culture media
Phospate buer
Culture media
Cooked meats
Nisin
Pediocin
a
LDPE, low-density polyethylene; MC, methyl cellulose; HPMC, hydroxypropyl MC; PE, polyethylene; PVOH, polyvinyl alcohol; PVC, polyvinyl chloride; SPI, soy protein isolate; WPI, whey protein isolate; WG, wheat gluten; EA, egg albumen.
The presence of fatty acids or other components associated with adipose tissue might diminish the antibacterial activity of TIP on meat surfaces. Recently, the
use of triclosan for food-contact applications has been
allowed in EU countries by the SCF (Scientic Committee for Food) in the 10th additional list of monomers and
additives for food contact materials (SCF, 2000), with a
quantitative restriction on migration of 5 mg/kg of food.
In contrast to conventional antimicrobial lms, some
functional groups that have antimicrobial activity have
been immobilized on the surface of polymer lms by
modied chemical methods to prevent the transfer or
migration of antimicrobial substances from the polymer
to the food (Haynie, Crum, & Doele, 1995).
Modifying surface composition of polymers by electron irradiation in such a way that the surface would
contain amine groups has also been shown to exhibit
antimicrobial activity that inactivates microorganisms
by contact. Cohen et al. (1995) reported that exposure
of nylon yarn or fabric to 13 J/cm2 of 193 nm light
from an excimer laser in air caused an apparent 10%
conversion of amides to amines (resulting in 51012
surface amines/cm2), which are still bound in the polymer chain.
The surface-bound amine groups proved active in
phosphate buer against Staphylococcus aureus ATCC
25923, Pseudomonas uorescens ATCC 13525 and
Enterococcus faecalis ATCC 19433. The decrease in
bacterial concentration was more likely due to bactericidal action rather than surface adsorption of the cells
(Paik, Dhanasekharan, & Kelly, 1998).
Microbial activity on such nylon lms is closely related to the laser wavelength used in the process, because
laser irradiation at 248 nm does not change surface
chemistry or initiate the conversion of amide moieties
on the surface to amine groups.
Shearer, Paik, Hoover, Haynie, and Kelley (2000)
irradiated a nylon 6,6 lm with a 193 nm UV excimer.
378
5. Conclusions
Consumers continue to demand foods that are minimally processed and posses fresh-like quality, while
modern distribution systems require an adequate shelflife. Numerous type of food packaging can be used in
combination with food preservation techniques in order
379
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