Course:FNH200/Lessons/Lesson 09/Page 09.5

9.5 Packaging Requirements for Fermented Foods

In order to extend their shelf life, fermented foods require "additional" forms of preservation such as pasteurization and refrigeration.

Think about the variety of fermented products available in the market. What other forms of preservation methods are being used along with the fermented product?

Packaging also plays an important role as it should protect the food from re-contamination, oxidative reactions, etc.

Want to learn more?

Can you list and describe some examples of packaging materials used for fermented products? What type of packaging would be suitable for fermented products and why? (Hint: interaction from food with the packaging material)