Antimicrobials in food packaging are used to develop the quality and secure by decreasing the surface contamination of Processed Food. It is not a substitute for good hygienic practices.
Antimicrobials can overcome the growth rate and most populated of microorganisms (deterioration and pathogenic) by extending the lag phase of bacteria or inactivating them.
Antimicrobial agents can be fused directly into packaging materials for delayed release to the food surface or also used in vapor form.
Following agents are the antimicrobials:-
1. Silver Ions
2. Ethyl alcohol
3. Chlorine dioxide
5. Organic acids
6. Allyl isothiocyanate
7. Spice-based essential oils
8. Metal oxides