PACKAGING AND SHELF LIFE OF FERMENTED FOODS

作者：Piergiovanni L^*

来源：Italian Journal of Food Science, 2012, 24(4): 9-15.

• Fermented foods
• shelf life
• safety
• packaging

Food Packaging scientists are almost exclusively concerned with the negative roles that microorganisms play in foods. The threats for food safety and the risks of precocious spoilage are the main microbial issues they have to face daily, driving their efforts in selecting the best packaging material and good packaging technologies for specific foods and beverages. However, it cannot be neglected that there is an enormous variety of foods where microbial activities are essential features of their production, the main responsible of their sensorial and nutritional value, as well as the determinant of their potential durability. Fermented foods are known and used world widely but in this lecture the focus will be on some Mediterranean fermented foods only. For some of these fermented foods ( red wine, fish and fresh cheese) the most recent achievements, obtained by our Department in this special field of research, are shortly presented.

• 出版日期2012