LAUSR

Microbial contamination of foods is one of the main problems of the food industry, considering the waste of spoiled products and the implications to public health due to foodborne diseases (Carbone et al., 2016). Therefore, food quality assurance systems applied to production processes are essential to generate products that are free of microbiological hazards. Additionally, post-processing technologies may contribute for the maintenance of food quality during shelf life. Antimicrobial effects may be reached by direct incorporation of biocidal agents in foods or in the space around them (Carbone et al., 2016). On this context, active packages with antimicrobial properties have been developed for different foods, especially packages with active biocidal substances, which may increase the quality of the product, its shelf life, and prevent spoilage caused by microbial action (Fernández et al., 2010; Gallocchio et al., 2016; Mahdi et al., 2012).