In addition to others, food safety is considerably affected by the presence of hazardous compounds in foods due to their carcinogenic effects on living organisms. However, these compounds can be effectively eliminated by various procedures to deepen the protection of consumer health. One of the most effective elimination procedures is based on physicochemical interactions of hazardous compounds with package materials. This lecture will retrieve and summarise information related to the theory and application of physicochemical interactions between hazardous compounds and the package matrix for effective elimination of hazardous compounds from foods.