Barone / Bolzoni / Caruso Food Packaging Hygiene

2015
ISBN: 978-3-319-14827-4
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: Wasserzeichen (»Systemvoraussetzungen)

E-Book, Englisch, 132 Seiten, eBook

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

Caruso, Giorgia

Montanari, Angela

Parisi, Salvatore

Steinka, Izabela

Steink, Izabela

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.