Most of the studies on antimicrobial packaging mainly focused on
the initial screening of newly developed films for antimicrobial activity
in laboratory media and quantifying the bacterial reductions obtained
during storage for different types of packaged food products. In order
to commercialize the application, it is really important to know the
variation in antibacterial activity of the agents when incorporated into
the packaging film from its original activity in order to establish the
levels that need to be incorporated for effective bacterial inhibition.
This knowledge about the variation in antimicrobial activity will also