Food Packaging Hygiene [electronic resource] / by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka.

By:

Barone, Caterina [author.]

Contributor(s):

Series: SpringerBriefs in Molecular SciencePublisher: Cham : Springer International Publishing : Imprint: Springer, 2015Description: VII, 132 p. 39 illus., 25 illus. in color. online resourceContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9783319148274

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Printed edition:: No titleDDC classification:

641.3 23
664 23

LOC classification:

TP248.65.F66

Online resources:

Click here to access online

Contents:

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.

In: Springer eBooksSummary: 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.

Item type:

eBooks

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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.