Antimicrobial food packaging J. H. Han, The University of Manitoba, Canada 4.1 Introduction Antimicrobial packaging is one of many applications of active packaging Floros et al., 1997). Active packaging is the packaging system which possesses attributes beyond basic barrier properties, which are achieved by adding active ingredients in the packaging system and/or using actively functional polymers (Han and rooney, 2002). Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. The new antimicrobial function can be achieved by adding antimicrobial agents in the packaging system and/or using antimicrobial polymers that satisfy conventional packaging requirements. When the packaging system acquires antimicrobial activity, the packaging system(or material) limits or prevents microbial growth by extending the lag period and reducing the growth rate or decreases live counts of microorganisms( Han, 2000) Compared to the goals of conventional food packaging such as(i) shelf-life extension,(ii) quality maintenance, and (iii)safety assurance which could be achieved by various methods, antimicrobial packaging is specifically designed to control microorganisms that generally affect the above three goals adversely Therefore some products, which are not sensitive to microbial spoilage or contamination, may not need the antimicrobial packaging system. However, most foods are perishable and most medical/sanitary devices are susceptible to contamination. Therefore, the primary goals of an antimicrobial packaging system are (i)safety assurance, (ii) quality maintenance, and (ii) shelf-life extension, which is the reversed order of the primary goals of conventional packaging systems. Nowadays food security is a big issue and antimicrobial packaging could play a role in food security assurance4.1 Introduction Antimicrobial packaging is one of many applications of active packaging (Floros et al., 1997). Active packaging is the packaging system which possesses attributes beyond basic barrier properties, which are achieved by adding active ingredients in the packaging system and/or using actively functional polymers (Han and Rooney, 2002). Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. The new antimicrobial function can be achieved by adding antimicrobial agents in the packaging system and/or using antimicrobial polymers that satisfy conventional packaging requirements. When the packaging system acquires antimicrobial activity, the packaging system (or material) limits or prevents microbial growth by extending the lag period and reducing the growth rate or decreases live counts of microorganisms (Han, 2000). Compared to the goals of conventional food packaging such as (i) shelf-life extension, (ii) quality maintenance, and (iii) safety assurance which could be achieved by various methods, antimicrobial packaging is specifically designed to control microorganisms that generally affect the above three goals adversely. Therefore some products, which are not sensitive to microbial spoilage or contamination, may not need the antimicrobial packaging system. However, most foods are perishable and most medical/sanitary devices are susceptible to contamination. Therefore, the primary goals of an antimicrobial packaging system are (i) safety assurance, (ii) quality maintenance, and (iii) shelf-life extension, which is the reversed order of the primary goals of conventional packaging systems. Nowadays food security is a big issue and antimicrobial packaging could play a role in food security assurance. 4 Antimicrobial food packaging J. H. Han, The University of Manitoba, Canada