Introductory Chapter: Active Antimicrobial Food Packaging

Abstract

Food spoilage is the most matter of concern for growers, retailers and consumers; because, foods can be easily deteriorated in a short time unless precautions are taken. Although processing of raw foods by various unit operations preserves the foods up to consumption, the processed foods mostly need to be packaged for a safe retailing and consumption. The basic functions of a food packaging are protection, containment, convenience and communication. However, these are found passive, whereas active functions are needed nowadays [1].