Films coated with antimicrobial peptides were shown to inhibit the growth of Listeria innocua in the preservation of sliced ham, claims a Brazil-based research group.
Antimicrobial packaging inhibits or retards microorganism growth in foods, minimizing direct addition of preservatives and satisfying the actual demand of consumers for healthier foods that contain fewer additives, according to the study.
Researchers at the University of Viçosa in Brazil, according to findings published in Food Control, found that cellulose matrix films incorporating a pediocin (ALTA 2351) showed potential as a pathogen inhibitor to enable shelf life extension for ready-to-eat sliced ham.
They said their work was informed by the growing demand for easy-to-consume products, which are increasing the necessity for quality control and food safety, and the fact that there are few studies determining the effect of antimicrobial films over microorganisms that contaminate ham.
The researchers said that pediocins are bacteriocins, which are generally recognized as safe (GRAS).
Source: FoodProductionDaily.com
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