title: Antimicrobial seafood packaging: a review.
abstract: Microorganisms are the major cause of spoilage in most seafood products; however, only few microbes, called the specific spoilage organisms (SSOs), contribute to the offensive off-flavors associated with seafood spoilage. In food, microbial degradation manifests itself as spoilage, or changes in the sensory properties of a food product, rendering it unsuitable for human consumption. The use of antimicrobial substances can control the general microflora as well as specific microorganisms related to spoilage to provide products with higher safety and better quality. Many antimicrobial compounds have been evaluated in film structures for use in seafood, especially organic acids and their salts, enzymes, bacteriocins; some studies have considered inorganic compounds such as AgSiO2, zinc oxide, silver zeolite, and titanium oxide. The characteristics of some organic antimicrobial packaging systems for seafood and their antimicrobial efficiency in film structures are reviewed in this article.
authors.affiliation: Department of Packaging, Yonsei University, Wonju, 220-710 South Korea.
authors.forename: Suman
authors.initials: S
authors.lastname: Singh
authors.affiliation: Department of Packaging, Yonsei University, Wonju, 220-710 South Korea.
authors.forename: Myung
authors.initials: M
authors.lastname: Ho Lee
authors.affiliation: Department of Packaging, Yonsei University, Wonju, 220-710 South Korea.
authors.forename: Lnsik
authors.initials: L
authors.lastname: Park
authors.affiliation: LogisAll R and D Institute KCP Co, Seoul, South Korea.
authors.forename: Yangjai
authors.initials: Y
authors.lastname: Shin
authors.affiliation: Department of Packaging, Yonsei University, Wonju, 220-710 South Korea.
authors.forename: Youn Suk
authors.initials: YS
authors.lastname: Lee
keywords: Antimicrobial; Microbial hazards; Packaging; Seafood