ABSTRACT
Packaging is an indispensable element in the food manufacturing process. Nowadays, plastics are used preferentially for packaging foodstuffs. They are capable of retarding and sometimes preventing the detrimental changes that may occur in packed products due to external influences, e.g., oxygen, light, and microorganisms. Plastics are also able to reduce greatly the loss of components, such as water or flavor, from packed material. Therefore, plastic packages extend the shelf-life of many products. Various materials and additives can be used in packaging, as long as they have the desirable functional properties and do not pose health hazards after being in contact with food. Such concerns may occur when some substances migrate from the packaging into the food.
