The antimicrobial film could help to decrease foodborne illness outbreaks, A new composite film made by binding an antimicrobial layer to conventional clear polyethylene plastic and commonly used to suck packaged foods such as meat and fish can help reduce the incidence of foodborne diseases.
Antimicrobial mucosa films are made from pulp-based biopolymers made from starch syrup during the fermentation process that has been approved for use in food. Pullulan, a water-soluble polysaccharide, is basically a linked molecule of sugar, glycerin, and cellulose.
To kill pathogens such as salmonella, listeria and E. coli pathogens, the researchers implanted laurin arginate pululan, which are made from natural ingredients and have been approved for use in food and this new antimicrobial film could help to decrease foodborne illness outbreaks.
The development of antimicrobial composite films is important because 76 million food-borne cases occur each year in the United States alone, which, according to the United States Centers for Disease Control and Prevention, results in 300,000 hospitalizations and 5,000 deaths.
In view of this issue and the commercial potential of this invention, Penn State filed a preliminary patent for antimicrobial composite films.
Attractive films slow down the release of antimicrobials and pay for them at a predictable rate to provide ongoing activity to kill bacteria, the researchers said. He added that antimicrobial agents enter the surface of food products such as meat without being impregnated; or yawn. Laurinarginate was chosen as an antimicrobial because it is a very broad antimicrobial compound that has proven to be very effective in killing and limiting the growth of pathogens that cause foodborne diseases, said Cutter, deputy director for the program for food safety and health. the quality of the Penn State Extension program,
Laurin arginate is a safe and absolutely non-toxic ingredient, the researchers said. It is hydrolyzed into the human body through chemical and metabolic pathways, which means that it is quickly broken down into natural components – lauric acid and L-arginine.
The researchers modified the composition of the pullulan and changed the hydrophobicity of the plastic. These steps are important because polyethylene removes anything that is not attached to it. So the challenge is to get Pullan to do it anyway.
The researchers experimented with other antimicrobial foods contained in the antimicrobial layer, such as thymol and nisin. The antimicrobial activity of the composite films obtained was evaluated against Shiga toxin cocktails from E. coli, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus. Films containing Nisin are not effective. Thymol irritates some pathogens but not others. and arginic lauric acid inhibits the growth of four types of bacteria.
Based on these preliminary results, E. coli which produces toxin Shig, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus are experimentally vaccinated in raw beef, raw chicken breast and ready-made turkey chicken breast, vacuum filtered with composites, vacuum sealed and sealed and sealed. up to 28 days.
The researchers reported that composite antimicrobial films containing laurin arginate on the surface of raw and ready-to-eat muscle foods that were experimentally inoculated after refrigerated storage significantly reduced foodborne pathogens. Cutter believes the results of this study will be of interest to the food and packaging industry and regulators seeking to reduce foodborne pathogens.
Although it has recently been assumed that biopolymers can completely replace plastic in food packaging, Cutter believes that the composite properties of antimicrobial films are still needed. Polyethylene has many desirable properties such as strength, transparency, gas permeability, and water resistance, the researchers said.
The new composite film can give us antimicrobial properties while providing strength and all other desired polyethylene properties that are still being sought by the industry.
Future research in the Cutters laboratory will investigate how antimicrobial composite films affect the shelf life of food, and examine consumer perceptions and acceptance of new films.