Hygiene and Safety of Food Packaging Materials

This chapter examines the hygienic and microbiological safety of food packaging materials, highlighting their role in preventing contamination and extending shelf life. It describes the types, levels, and sources of microbial contamination, including spore-forming bacteria, molds, and pathogens, as well as mechanisms of survival and transfer to food. Major physical and chemical sanitation strategies (UV-C, hydrogen peroxide, peracetic acid, ozone) are discussed. The chapter also addresses emerging trends in active packaging, emphasizing food safety, sustainability, and regulatory compliance in modern food production systems.