Antimicrobial edible films inhibit pathogens in meat

10 June 2014

Researchers found that antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats. Using films made of pullulan – an edible, mostly tasteless, transparent polymer – researchers evaluated the effectiveness of films containing essential oils derived from rosemary, oregano and nanoparticles against foodborne pathogens associated with meat and poultry.
The results demonstrate that the bacterial pathogens were inhibited significantly by the use of the antimicrobial films. An article about the research is published in the Journal of Food Science (News Item Penn State University, 23 May 2014).
Click here for the news item.
Click here for an abstract of the published article.

This item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us:, +31-(0)182-512411.