Mixture design for food packaging in a modified atmosphere

Abstract

In the past, food packaging was primarily used to support product sales and protect food from contamination or environmental eff ects which would reduce the life of the food. According to the World Health Organization (WHO), in the United States, from 6.5 to 33 million cases of food borne diseases occur each year, and nearly 9000 of these result in death. For this reason, we use active and intelligent packaging to extend the shelf life of food and improve its quality. This article aims to create an optimisation scheme for an optimum blend preference in food packaging with an active atmosphere. This will be accomplished by setting criteria for the production of antimicrobial food packaging.