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  • Book
  • © 2015

Food Packaging Hygiene

  • Written by a multidisciplinary team of experts
  • Discusses the connection of food packaging and the chemical composition of packaging materials under food hygiene aspects
  • Explores new and emerging risks related to food packaging materials
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)

Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)

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Table of contents (6 chapters)

About this book

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.

Authors and Affiliations

  • ENFAP Comitato Regionale Sicilia, Palermo, Italy

    Caterina Barone

  • Experimental Station for the Food Preserving Industry (SSICA), Parma, Italy

    Luciana Bolzoni, Angela Montanari

  • Industrial Consultant, Palermo, Italy

    Giorgia Caruso, Salvatore Parisi

  • Medical University of Gdansk Gdynia Maritime University, Gdansk, Poland

    Izabela Steinka

Bibliographic Information

Buy it now

Buying options

eBook USD 49.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 64.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access