Food-packaging interactions influencing quality and safety

摘要

Interactions between foods and packaging can be detrimental to quality and/or safety. Changes in prod- uct flavour due to aroma sorption and the transfer of undesirable flavours from packaging to foods are important mechanisms of deterioration when foods are packaged in polymer-based materials. Careful consideration must be given to those factors affecting such interactions when selecting packaging materials in order to maximize product quality, safety, and shelf-life while minimizing undersirable changes.