Active packaging film kills bacteria, extends shelf life for meats and cheeses


Fraunhofer Institute researchers have developed an antimicrobial active-packaging film that destroys microorganisms on the product surface to increase shelf life of products like fresh meat, fish, cheese, and cold cuts. Carolin Hauser, a food chemist at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, developed and tested a new, lacquer-based antimicrobial active film that incorporates a controlled release mechanism.

Fraunhofer notes that although freshly slaughtered fish and meat is virtually sterile it becomes contaminated during processing and packaging, with around 20 different species of bacteria, yeasts, and molds serving to discolor the product over time and create bad odors....
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