The demand for minimum processed, easily prepared and ready-to-eat‗ fresh ‘food products, worldwide food trade, and distribution from centralized processing pose major challenges for food safety and quality. The conventional methods of preservation like refrigeration, adding preservatives etc. are some of the methods but they might have side effects on environment like refrigeration on ozone layer, and on consumers like preservatives affects the health (Ayoub et al., 2017). Recent food-borne microbial outbreaks are driving a search for innovative ways to inhibit microbial growth in the foods while maintaining quality, freshness, and safety. One option is to use packaging to give an multiplied margin of safety and quality. The next generation of food packaging may include materials with antimicrobial properties. These packaging technologies could play a role in enhancing shelf-life of foods and minify the risk from pathogens. Antimicrobial polymers may find use in other food contact use as well.

Food and beverage packaging comprises 55% to 65% of the $130 billion value of packaging in the United States (Brody, 2008). Food processing and packaging industries spend an estimated 15% of the total variable costs on packaging materials (Esse, 2002). Industrial processing of food, reduced