Food Packaging Hygiene

2015
ISBN: 978-3-319-14826-7
Verlag: Springer International Publishing

Buch, Englisch, 132 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 2234 g

Reihe: SpringerBriefs in Molecular Science

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.

Zielgruppe

Research

Autoren/Hrsg.

Barone, Caterina

Bolzoni, Luciana

Steinka, Izabela

Caruso, Giorgia

Montanari, Angela

Parisi, Salvatore

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Hygiene (med.)
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene.- Inorganic Contaminants of Food as a Function of Packaging Features.- Plasticizers in PVC for Food: Assessment of Specific Migration.- Organic Food Packaging Contaminants: New and Emerging Risks.- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages.- Basic Principles of Corrosion of Food Metal Packaging.