Abstract
Sanitary aptitude of packaging materials not only depend of Good Manufacture and Storage Practices, if not of the analysis of mass transfer capacity between their compounds, since these are not considered like statics systems; in contrast there are dynamics systems characterized by exchanges of low molecular weight compounds that affect sensorial, nutritional, organoleptic and microbiological properties of packed foods. The following article aims to frame the reader on the importance of the study of food packaging materials to determinate possible reactions between it and food´s compounds to avoid product´s damage and its reject of the consumer.