December 2009 PFFC

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Antimicrobial Additives and Coatings for Food Packaging

It seems as if every day we hear of some incident associated with food contamination. Recent outbreaks of contamination associated with meat products heighten consumer concerns. To this end, food packaging engineers and scientists are investigating new ways to provide greater shelf life for packaging. Providing physical protection as well as moisture and oxygen barrier is a given. With today's quality demands, that may not be enough. Packaging engineers are looking not only to extend the shelf life of their packaged foods but also to extend the quality and nutritional value of their food items. To this end, ...

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