The application of different types of packaging in controllingthe microbial spoilage of food

Background and Aim : Microbial contamination, followed by microbial growth, reduces the shelflife of food and increases the risk of foodborne diseases. Heat processing, drying, freezing, cooling,irradiating, adding antimicrobial agents are new methods of preserving food. It is a food that hasbeen a promising method in the packaging of some foods, especially meat and meat products.Methods : Antimicrobial materials used in packaging can increase the lag phase ofmicroorganisms. Packaging is one of the important issues in the field of food preservation whichuse of Nano science can improve the quality and efficiency of packaging materials. Types ofpackaging: nanoparticles and nanostructures, silicate packaging, active and smart packaging usingnano sensors and organic and inorganic composite nanoparticles. They are aimed at increasing theshelf life of food. Some nanoparticles that have antimicrobial properties are used in packaging,among which are Nano clay, silver, titanium dioxide, zinc oxide nanoparticles, silicon oxide,silicon oxide nanoparticles and silver oxide.Results : Edible films are produced as a thin layer before being used in food packaging, and thenthey are used for packaging like synthetic polymers. Edible films and coatings have uniqueadvantages compared to synthetic polymers. Very good prevention of the exchange of respiratorygases and as a result of controlling the respiration of fruits and vegetables, prevention of thetransfer and exchange of aromatic compounds and the taste of medicine, as well as protecting theproduct against mechanical damage are among the most important advantages of edible films andcoatings.Conclusion : Active and useful food, in addition to delaying environmental factors affecting food,is a logical way to preserve the product. Active packaging containers include materials that solvesome problems. By making new containers that designed to extend the shelf life and traceabilityof food products, there is a possibility of spoilage of materials. Therefore, the purpose of usingantimicrobial substances is to destroy pathogenic microorganisms of spoiled substances, whichincludes bacteriocins, chitosan, silver ion and hydrous acid.

کلیدواژه ها:

foodborne diseases ، packaging ، nanoparticles ، microbial spoilage of food