Abstract
The purpose of food packaging is to benefit producers, sellers and consumers. The benefits of food packaging include (1) prevention of food putrefaction and deterioration, (2) prevention of adhesion of undesirable microorganisms, dust, and foreign matter, (3) labor saving in processing, (4) rationalization and planning of distribution and transportation, and (5) increased commercial value. Food spoilage and deterioration include 1) microbial spoilage and deterioration, 2) chemical deterioration, and 3) physical deterioration. In order to prevent spoilage and deterioration due to microorganisms (bacteria and fungi), heat sterilization after packaging, low temperature distribution, use of food additives for regulation of microorganisms and shelf-life improvement are used. Gram-negative aerobic bacteria, such as Pseudomonas, have been regarded as major spoilage bacteria in fresh foods. On the other hand, in the case of processed foods that are packaged under hypoxic conditions and distributed at low temperatures, bacteria with endospores and lactic acid bacteria that are resistant to salt and heat are the major spoilage bacteria. For example, various lactobacilli, Leuconostoc spp., and Enterococcus spp., are reported as spoilage bacteria in ham and sausage. Furthermore, carbohydrate rich and low water content packaged foods, such as raw noodles, confectionery and flour are often contaminated and/or undergo deterioration due to yeast, causing spots, ethanol odor, and other offensive odors.
