| Abstract: | Interactions between food and packaging. The main criterion for optimizing packaging is to minimize the migration of compounds present in the packaging into the food. This article describes the physicochemical basis of possible migrations in the order of increasing complexity and the principal chemical interactions. The legal consequences of these interactions for the quality assurance of food and for consumer protection are briefly discussed. A guiding principle of food packaging is that the properties of the food and its packaging must be optimally coordinated. |
