Presents recent advances in the antimicrobial materials and technologies used for food packaging and preservation. Metallic nanoparticles such as silver copper, and zinc; natural extracts such as essential oils, plant extracts, nisin, lysozyme and nonthermal processing methods such as gamma irradiation, X-ray, cold plasma, ozonation, and pulse electric field have been deployed due to the multiple impacts they have on food spoilage and pathogenic microorganisms together with the inactivation of enzymes. Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to the principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials, and emerging nonthermal processing methods as antimicrobial technology toward the goal of developing sustainable use of these materials and technologies. This book is designed to help researches from fields of food technology, materials science, nanoscience, and polymer science who are involved in the development of antimicrobial technologies for food industry applications, in particular food packaging and preservation of food products. Key features, Thoroughly explores applications of nanomaterials, nanocomposites, and antimicrobial materials from natural sources and emerging nonthermal processing technologies, Covers nanomaterials, natural extracts, and their use in micro and nanoemulsion form, Examines nonthermal processing methods and their combinations for food packaging and food preservation