A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.

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In this study the combined effect of bay (Laurus nobilis L.) essential oil (0.5% v/w) with modified atmosphere (MAP) (20%CO 2 /80%N 2) and vacuum packaging in ground chicken breast meat stored at 4℃ was investigated. Microbial populations of inoculated Listeria monocytogenes AUFE 39237 in chicken meat and Escherichia coli and total viable counts (TVC) were also monitored during 0,1,3,5,7 th days of storage. MAP packaging with/without bay oil gave significantly (p<0.01) higher reductions of microbial populations. Vacuum packaging and bay oil combination was also found significantly effective (p<0.01) against E. coli in ground chicken meats. The preservative effect of MAP and vacuum packaging against some food pathogens can be increased with bay essential oil in chicken meats.

In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO 2 + %80 N 2 ) during storage at + 4℃ and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese.