Release Date: 2024-01-16

Package-Borne Safety Issues in Food

Mutlu Canpolat (Author)

Release Date: 2024-01-16

Food packaging plays a vital role in protecting, preserving, and delivering food products to consumers. İt shields food from physical, Chemical, and microbial influences, ensuring safety, quality, and extended shelf life. Packaging also ensures hygienic conditions for storage and transportation, safeguarding against contamination. By preventing external factors like oxygen, moisture, light, and insects from contacting [...]

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    Work TypeBook Chapter
    Published inFood Safety
    First Page321
    Last Page332
    DOIhttps://doi.org/10.69860/nobel.9786053358787.22
    Page Count12
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Food packaging plays a vital role in protecting, preserving, and delivering food products to consumers. İt shields food from physical, Chemical, and microbial influences, ensuring safety, quality, and extended shelf life. Packaging also ensures hygienic conditions for storage and transportation, safeguarding against contamination. By preventing external factors like oxygen, moisture, light, and insects from contacting food, packaging contributes to product freshness and quality maintenance. Factors such as packaging material, food properties, storage conditions, and time can influence migration rates. The packaging industry must carefully manage these factors to ensure that packaging materials do not negatively impact food safety and consumer health. To mitigate package-borne safety risks, thorough testing, quality control, and compliance with food safety regulations are essential. Proper selection of packaging materials, design, and sealing techniques can help prevent potential hazards and ensure that food products reach consumers safely. Packaging can pose safety risks in food due to Chemical migration, cross-contamination, tampering, physical hazards, microbial growth, and allergen transfer. Proper testing, quality control and regulatory compliance are crucial to prevent these risks and ensure food safety.

    Mutlu Canpolat (Author)
    Assistant Professor, Batman University
    https://orcid.org/0000-0002-3771-6737
    3Dr Mutlu Canpolat is a scientist who has made original contributions in the fields of organic chemistry and physical chemistry during his professional career of more than ten years. He completed his education as follows: PhD: Dicle University, Institute of Science and Technology, Department of Chemistry, Turkey (2013-2020) Master’s Degree: Recep Tayyip Erdoğan University, Institute of Science and Technology, Department of Chemistry, Turkey (2009-2012) Undergraduate: Karadeniz Technical University, Rize Faculty of Arts and Sciences, Department of Chemistry, Turkey (2005-2009) Dr Canpolat’s academic work includes more than 15 research articles, more than 13 oral and poster presentations and two book chapters. He is currently working as a lecturer at Batman University, Department of Chemistry and Chemical Processing Technologies.

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