Abstract
The role of packaging in extending the shelf life of foods and beverages is outlined and the major food packaging materials (metals, glass, paper, plastics) are described. The key package properties related to shelf life are discussed including barrier, surface area:volume ratio, and closure integrity. Three examples illustrating how the shelf life of packaged foods and beverages can be predicted are given for situations where the end of shelf life is determined by moisture gain, oxygen gain, and microbial growth. Finally, the way in which packaging migrants can lead to end of shelf life is illustrated using as examples epoxidized soy bean oil, antimony, tin, and photoinitiators.
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