The role of plastics and paper as food packaging materials is reviewed with a brief outlook on the historical background of food packages in general. The inherent properties of these food packages that should be considered by food processors are also discussed. The current efforts in meeting the needs of consumers in ensuring food’s quality with prolonged shelf life during storage and distribut...

Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product ...