The main directions in food packaging research are targeted toward improvements in food quality and food safety. For this purpose, food packaging providing longer product shelf-life, as well as the monitoring of safety and quality based upon international standards, is desirable. New active packaging strategies represent a key area of development in new multifunctional materials where the use o...

INTRODUCTION Enteroaggregative Escherichia coli (EAEC) and Vibrio cholerae are common bacteria that infect people in developing countries. Nowadays, food preservation by freezing and refrigeration are very common practices that extend the shelf life of food products. Unfortunately, EAEC and V. cholerae are suspected to survive at low temperatures. METHODOLOGY Various foods and beverages used ...

background & objectives: direct addition of antimicrobial materials to food during food processing is an effective method for controlling microbial contaminants of food and extending the shelf-life of food products. objective of this research was to study the antimicrobial effect of zinc oxide (zno) nanoparticle and potential applications of zno nanoparticles in terms of controling two food...

Food preservation through natural methods represents one of the concerns world‐ wide to solve economic losses due to microbial decomposition of raw materials and foodstuffs. However, public concern over the emergence of strains resistant to many antibiotics, particularly pathogens such as E. coli and Salmonella sp. draw much attention as new challenge in food industry is to find new alternative...

Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne...

Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural qu...

The market of minimally processed food is increasing and as a result also the occurrence of food borne deceases, such as Listeria monocytogenes in e.g. meat. The increasing demand for fresh food has created a need for better packages that improves the food preservation, prevents microbial growth and prolongs the shelf life. However, packaging plastics made from petroleum sources have been found...

Background & Objectives: Direct addition of antimicrobial materials to food during food processing is an effective method for controlling microbial contaminants of food and extending the shelf-life of food products. Objective of this research was to study the antimicrobial effect of zinc oxide (ZnO) nanoparticle and potential applications of ZnO nanoparticles in terms of controling two...