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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING

Rozalyonok T. A. a
,
Sidorin Y. Y. a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Rozalyonok et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article deals with the problem of food spoilage caused by various microorganisms. Food packaging is regarded as one of the factors reducing the risk of microbial spoilage. The results of study of the food storage in the obtained antimicrobial food packaging are presented in the article. A study of fungicidal properties of the developed antimicrobial composition based on the cluster silver for food packaging from paper and paperboard was conducted. It is concluded that the developed antimicrobial composition for food packaging prevents spoilage, suppressing the development of microscopic fungi, which ultimately increases the shelf life of food products packed in the obtained antimicrobial packaging.
Keywords
Packing, antimicrobial composition, spoilage, safety, food products, fungicide, bactericide, silver nanoparticles, cluster silver
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