ABSTRACT
The consumer demand for minimally processed food, changes in eating habits and food safety risks are affecting food industry and indirectly food packaging systems. There is a general trend to consume fresh, natural, additive-free food mainly due to their health properties. New food packaging technologies are developing as a response to these consumer demands. Antimicrobial functions of packaging materials/systems can be achieved by creating unsuitable environments to target microorganisms which cause food spoilage, by eliminating their essential growth requirements.
