ABSTRACT
THROUGHOUT history, packaging materials have been specifically devel-oped to prevent the deterioration of foods resulting from exposure to microbes, air, moisture, or pH changes associated with the food or the surrounding atmosphere. Both flexible and rigid packaging materials, alone or in combination with other preservation methods, have been developed to offer barriers, inactivation, and containment properties required for successful food packaging. Examples of flexible packaging associated with foods include controlled atmosphere, vacuum, modified atmosphere, and edible packaging (Cutter, 2001).
