UNIVERSITY PARK, Pa. -- Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.
Using films made of pullulan -- an edible, mostly tasteless, transparent polymer produced by the fungus Aureobasidium pulluns -- researchers evaluated the effectiveness of films containing essential oils derived from rosemary, oregano and nanoparticles against foodborne pathogens associated with meat and poultry. [MORE]
