Antymikrobiologiczne opakowania zywnosci

• Autorzy: Martyn A , Targonski Z.

Warianty tytułu

EN

Antimicrobial food packagings

• Języki publikacji: PL

Abstrakty

PL

Wzrastające wymagania konsumentów dotyczące bezpiecznej, minimalnie przetworzonej żywności oraz wydłużonego czasu jej przechowywania mobilizują przemysł spożywczy do wprowadzania m.in. aktywnych, w tym antymikrobiologicznych opakowań żywności. Głównymi antymikrobiologicznymi składnikami tych opakowań są: kwas benzoesowy, kwas sorbowy oraz ich sole, nizyna, lizozym, olejki eteryczne i inne. Składniki te, odpowiednio wkomponowane w matryce opakowania, zapobiegają lub ograniczają rozwój wielu drobnoustrojów, np.: Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus oraz pleśni: Penicillium, Aspergillus niger. Skuteczność opakowania antymikrobiologicznego zależy od doboru składników antymikrobiologicznych do matrycy opakowania oraz rodzaju produktu spożywczego przeznaczonego do zapakowania. Problematyka ta jest przedmiotem niniejszego artykułu.

EN

The increasing consumer demand for safety, healthy, minimally processed food and for its longer shelf- life forces the food industry to introduce, among other things, active packagings including antimicrobial food packagings. The major components of such packagings comprise: benzoic acid, sorbic acid, their salts, nisin, lysozyme, essential oils, and others. Those components, adequately incorporated into the matrices of packagings, protect against or reduce the development of many micro-organisms, such as: Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, or moulds: Penicillium and Aspergillus niger. The effectiveness of antimicrobial packagings depend on what antimicrobial components are selected for the packaging matrix, as well as on the kind of food product to be packed. Those issues constitute the subject of this paper.

Słowa kluczowe

PL

zywnosc minimalnie przetworzona; bezpieczenstwo zywnosci; wymagania konsumenckie; trwalosc przechowalnicza; opakowania; opakowania aktywne; opakowania przeciwbakteryjne; kwas benzoesowy; kwas sorbowy; olejki eteryczne; Listeria monocytogenes; Salmonella typhimurium; Staphylococcus aureus; plesnie; Penicillium; Aspergillus niger

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2010
• Tom: 17
• Numer: 5
• Opis fizyczny: s.33-44,bibliogr.

Twórcy

autor

Martyn A

• Wydzial Nauk o Zywnosci i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie, ul.Skromna 8, 20-950 Lublin

autor

Targonski Z.

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