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 antibacteri