Antimicrobial Food Packaging

 The use of packaging to disperse antimicrobial chemicals isn't new; it's been done since the beginning of packaged foods. Antimicrobial packaging falls under the umbrella of active packaging and is frequently used in conjunction with other active packaging technologies to achieve a synergistic impact. 

Antimicrobial packaging is a type of packaging that kills or inhibits the growth of microorganisms in the packaged product, extending the shelf life of perishable foods while also improving food safety. Minimally processed deli meat and seafood, fresh and loose (frozen then thawed) fruits and vegetables, cheese, and baked items all employ antimicrobial packaging. Antimicrobials are mostly found in the plastic that serves as the direct food contact layer in plastic, paperboard, metal, glass, and multicomponent-based containers.

There are three Antimicrobial Agents like Chemical Agents, Natural Agents and Probiotics. Herb and spice extracts are known as wide-spectrum antibacterial agents because they contain several natural components. Because these agents are edible, they have an advantage over other antimicrobial packaging agents.

Antimicrobial agents have specific inhibitory effects and specific mechanisms for targeting different bacteria. As a result, antimicrobial drugs are chosen and utilized based on the microorganism's nature. 

Consumer demand for food with fewer preservatives has rekindled interest in antimicrobial packaging. Antimicrobials in packaging differ from preservatives added directly to foods in that the rate of antibacterial diffusion from packaging can be controlled. This means that food eaten quickly will have had less antimicrobial exposure, whereas food eaten at the end of its shelf life will have had more antimicrobials released from the packaging.

Surprisingly, the natural glass-transition temperature (an amorphous to crystalline state shift) can be employed to limit antibacterial release into food, resulting in an efficient and refined approach of extending shelf life. This is due to the usage of polymers with precise glass transition points, which enable antimicrobials to be released at the temperature where microbial growth occurs. Antimicrobials are used based on the temperature the food will be exposed to during its shelf life, the product's microbiota, regulations, and customer sensory preferences.

Antimicrobial packaging system is a new product that combines an antimicrobial ingredient into a polymer film to limit the activities of contaminating microorganisms. Food infections posing a health risk to consumers can be handled with using multifunctional bio-based antimicrobial packaging agents designed to improve food safety. 

When microorganisms with short lag times cause food spoiling, a polymer that releases the antimicrobial slowly over time will not be effective. As a result, it's critical to choose the correct antimicrobial agent package and ambient conditions for a certain food product. Although it is possible that if the antimicrobial is too suitable, it will not be released, or that if the antimicrobial is incompatible, it will be released within minutes. When choosing and implementing antimicrobials into food packaging films, all the consequences of food safety and the harsh reality of bacteria resistance should be considered.