The packaging of food has seen enormous growth since the middle of the 20th century, to the point where almost all food bought in the developed world is packaged in some way. The advent of sophisticated packaging materials and methods has stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable price. Contemporary distribution methods are not without problems however, and specifically related to packaging is the possibility of migration. This may be defined as the contamination of food by components of the materials in contact with it. In this area, both technology and regualtions are well developed, but basic science, for a variety of reasons, has tended to advance less quickly. The editor has brought together a range of authors, all of whom are acknowledged experts in their fields, to provide an overview of this important topic. Covering basic science, common materials and the major regulations in North America, Europe and Japan, this book should be an interesting source in every library concerned with food technology.