Packaging Strategies to Prevent Microbial Contamination in Food

An additive composition for polymer substrates like packaging materials that provides improved antimicrobial properties. The composition contains a carrier material, an antimicrobial substance, and a food preservative. The antimicrobial substance and food preservative are different compounds. The composition is added to the polymer during processing to create an antimicrobial polymer substrate that can prevent bacterial, fungal, and viral growth on the surface. The antimicrobial substance provides short-term surface disinfection, while the food preservative extends shelf life by preventing spoilage inside the product.

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A process to deposit hydrophobic or superhydrophobic coatings on surfaces using a spray technique with fatty acid and organic solvent solutions. The coatings provide anti-biofilm and anti-microbial properties. The process involves spraying a fatty acid-containing solution onto a substrate surface to create a hydrophobic/superhydrophobic layer. The fatty acid can be 18 carbons or longer, the solvent has high evaporation rate, and concentration is 5-50 mg/ml. The coating roughness is at least 0.2 microns. Spray parameters like nozzle size, pressure, distance, and pulse duration are optimized. The coating reduces pathogen load and prevents biofilm formation.

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Multilayer packaging sheet for controlling fungal growth in agricultural products like fruits during storage and transportation. The sheet has engraved layers containing active agents like sulfur dioxide precursors. When the sheet comes into contact with moisture, it releases the active agents to inhibit mold and fungal growth on the produce. The layers can be printed, barrier, or biodegradable films bonded together.

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Blown films with integrated anti-microbial properties for use as food packaging materials. The films are made by extruding two self-adhering transmission layers around a central cavity. The layers encapsulate an active agent like ethyl pyruvate at the interface. Ablations can be made in the film to expose the active agent. This allows controlled release of the anti-microbial agent onto the food inside the package. The films can further have barrier, sealant, and tie layers. The blown film process allows customization of film properties and integration of active agents.

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Food packaging composition and containers that use a coordination complex of titanium dioxide (TiO2) and a porphyrin dye to provide broad-spectrum antimicrobial activity against spoilage and pathogenic bacteria. The TiO2-dye complex can be added to thermoplastic polymers to make the packaging material. The composition and containers can be used to preserve food products by exposing them to visible light, which activates the coordination complex to generate reactive oxygen species that kill bacteria. The packaging is translucent to visible light to enable activation.

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Packaging system for storing humidity-inducing products like foods that releases antimicrobial agents at appropriate times to extend shelf life. The system uses multilayer films with moisture-activated barriers. The core structural layers are permeable to the active agent. Moisture-sensitive layers contact the core and contain the active agent. Under high humidity inside the package, these layers lose barrier properties to release the active agent into the product.

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Sanitary packaging system for food items like meat primal cuts to prevent recalls. The system uses a packaging device with a delivery portion that moves the food item into a partially inflated package. An air dispenser inflates the package, and a liquid dispenser coats the interior with sanitizing agent. This provides a uniform antimicrobial coating on all surfaces of the food item to prevent contamination, avoiding recalls even if trim or grinds are contaminated.

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Laminated films with anti-microbial properties for food packaging that provide effective preservation without compromising food quality. The films have a barrier film sandwiched between transmission films, with a volatile liquid active between them. The active holds the films together at the interface and spreads into the food area to prevent microbial growth. The barrier film prevents oxygen/moisture while the active releases vapors to inhibit spoilage. The films can be manufactured by dispensing the active on the barrier film before lamination, heat sealing, folding, and cutting.

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Materials with antimicrobial properties that prevent contamination of compositions and surfaces without migration of the antimicrobial agents. The materials comprise a matrix and microparticles containing antimicrobial agents like metals or metal oxides. The microparticles are dispersed in the matrix without migration. This prevents contamination of the matrix or contacted compositions and surfaces for extended periods. The materials can be used in articles like bottles, caps, seals, piping, and work surfaces to prevent microbial growth and biofilm formation without migration of the antimicrobial agents.

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Large-scale method to treat food products with an antimicrobial agent by coating the surfaces of food packaging materials with benzoxaboroles. The coated packaging is then used to treat the food inside. The benzoxaboroles vaporize and inhibit microorganisms responsible for decay. This provides extended antimicrobial protection to treated food products. The packaging surfaces are coated with benzoxaboroles using drenching, spraying, painting, vaporizing, or sublimation. The coated packaging is then dried and used to treat food inside. This allows uniform treatment of food products without contacting the food directly.

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Composite antimicrobial food packaging materials that can inhibit bacterial growth on food products. The materials consist of two layers: a first layer with antimicrobial agents like lauric arginate (LAE) embedded in a biopolymer like pullulan, and a second layer of polyethylene or chitosan. The biopolymer layer provides antimicrobial activity while the plastic layer provides sealability. The composite material is made by combining the biopolymer with antimicrobials and then layering it onto the plastic. This composite packaging material is effective against foodborne pathogens like Salmonella, Listeria, and Staphylococcus aureus when used to package meat and poultry products.

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Antimicrobial coating for food packaging that extends shelf life and reduces spread of diseases. The coating is applied to inner and/or outer surfaces of food packaging materials like containers. It contains antimicrobial agents immobilized in a hydrophilic polymer that forms a coating when dried. The coating provides antimicrobial activity when contacting food products or skin. This prevents spoilage and reduces pathogen transfer. The coating composition can be applied to existing packaging materials to provide antimicrobial properties.

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A method to enhance the efficacy of antimicrobial compounds like natamycin in preventing spoilage of food and feed products. The method involves forming a complex between the antimicrobial compound and a polyelectrolyte made of oppositely charged polymers like lignosulfonate (polyanion) and chitosan (polycation). This complex adheres better to the food surface and provides sustained release of the antimicrobial. It allows using lower concentrations of the antimicrobial to prevent spoilage compared to applying the antimicrobial alone.

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Food packaging with an internal coating that provides antimicrobial protection to prevent spoilage and extend shelf life. The coating contains a specific composition of calcium carbonate, dispersant, and binder. The calcium carbonate is surface-reacted calcium carbonate made by treating calcium carbonate with carbon dioxide and acid. This reacts to form calcium carbonate with high porosity and surface area. The coating also has a dispersant to prevent agglomeration and binder for adhesion. The coating can be loaded with antimicrobial compounds. The specific composition allows high loading and release of antimicrobials while maintaining stability.

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Laminated films for food packaging with antimicrobial properties that can effectively preserve food products by inhibiting microbial growth. The films have a barrier film sandwiched between permeable films with a liquid active agent between them. The barrier film prevents the active agent from leaching out. The active agent is applied at the interfaces to match surface energies and bond the films. This creates an enclosed space between the inner permeable films where the active agent vapor draws in. When the bags are sealed, the active agent vapor concentrates around the food to provide antimicrobial protection.

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Slowing, inhibiting, and preventing the growth of microbes in packaged food by attaching a cover film with antimicrobial agents to the perforated areas of the package. The perforations allow gas exchange between the interior and exterior of the package. The cover film prevents direct contact between the food and antimicrobials. This achieves effective microbe control without adding antimicrobials to the food. The cover film can be attached to the exterior or interior of the package. The cover film may contain entrained polymers with antimicrobial agents, desiccants, or both.

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Coating food containers with a composition containing quaternary ammonium compounds like benzalkonium chloride, hydrogen peroxide, and silane derivatives to keep food fresher for longer and prevent spoilage. The composition is applied to surfaces of containers like supermarket packaging, cardboard boxes, and shipping containers. It forms an antimicrobial barrier to reduce bacterial and mold growth on the food. The coating also extends shelf life during transport.

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An antimicrobial releasing agent that provides controlled release of chlorine dioxide gas to inhibit or kill microbes in enclosed spaces like food packages. The agent comprises a carrier material with a low pH, an active compound like metal chlorites, and a trigger like a hygroscopic compound. Moisture activates the trigger to release chlorine dioxide from the agent. The low pH carrier material absorbs moisture better and provides sustained chlorine dioxide release for long-term microbial control. The agent can be entrained in polymers or films for use in food packages.

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Multilayer packaging films with antimicrobial properties for food packaging. The films contain a blend of cis-13-docosenamide and primary antimicrobials like sodium acetate or lactic acid in the outer layer. The blend is either extruded into the layer or coated on. The cis-13-docosenamide improves antimicrobial efficacy. The antimicrobial layer amount is limited to 15% of the outer layer weight to avoid immobilization.

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Coating agricultural products like fruits and vegetables with a barrier film composition to improve shelf life by preventing microbial growth, reducing water loss, and delaying spoilage. The composition contains saturated glycerides like monoglycerides and diglycerides, surfactants, and food-safe antimicrobials. The glycerides provide moisture retention, the surfactants help spread the coating, and the antimicrobials inhibit bacterial and fungal growth.

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