Food Packaging Hygiene
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
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Caterina Barone · Luciana Bolzoni Giorgia Caruso · Angela Montanari Salvatore Parisi · Izabela Steinka
Food Packaging Hygiene
SpringerBriefs in Molecular Science Chemistry of Foods
Series editor Salvatore Parisi, Palermo, Italy
More information about this series at http://www.springer.com/series/11853
Caterina Barone · Luciana Bolzoni Giorgia Caruso · Angela Montanari Salvatore Parisi · Izabela Steinka
Food Packaging Hygiene
13
Caterina Barone ENFAP Comitato Regionale Sicilia Palermo Italy
Angela Montanari Experimental Station for the Food Preserving Industry (SSICA) Parma Italy
Luciana Bolzoni Experimental Station for the Food Preserving Industry (SSICA) Parma Italy
Salvatore Parisi Industrial Consultant Palermo Italy
Giorgia Caruso Industrial Consultant Palermo Italy
Izabela Steinka Medical University of Gdansk Gdansk Poland
ISSN 2191-5407 ISSN 2191-5415 (electronic) SpringerBriefs in Molecular Science ISSN 2199-689X ISSN 2199-7209 Chemistry of Foods ISBN 978-3-319-14826-7 ISBN 978-3-319-14827-4 (eBook) DOI 10.1007/978-3-319-14827-4 Library of Congress Control Number: 2014959822 Springer Cham Heidelberg New York Dordrecht London © The Author(s) 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Contents
1 The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1.1 Food Safety and Packaging Materials . . . . . . . . . . . . . . . . . . . . . . . . 2 1.2 Regulatory Aspects in the EU: The Current Situation. . . . . . . . . . . . 7 1.3 The Declaration of Food Contact Compliance. . . . . . . . . . . . . . . . . . 8 1.4 The Problem of the Technological Suitability of Food Packaging Materials. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 1.5 The
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