For an antimicrobial packaging system to be effective, two critical factors must be
considered while designing the system [8]. They are (i) rate of release of antimicrobial
compound from packaging onto food surface, and (ii) rate of growth of microorganism to
be inhibited. If the release rate of antimicrobial compound is slower than growth rate of
target microorganism, microorganisms will grow before the antimicrobial compound is
released. On the other hand, if the release rate of antimicrobial compound is faster than
the microbial growth rate, the entire antimicrobial compound from package will be
released too fast and the released antimicrobial agent will diffuse into food and will not
be available at the surface to inhibit microbial growth at the desired time. In this case the