“If you put the antimicrobial into an edible film, and then dip the shrimp into the film and pull it out, that film is going to form around the shrimp. The film then releases the antimicrobials over time,” said Catherine Cutter, professor of food science.
IMAGE: © GETTY IMAGES / ALEX RATHS
A biodegradable, edible film made with plant starch and antimicrobial compounds may control the growth of foodborne pathogens on seafood, according to a group of international researchers. “We have the ability to develop a film with antimicrobial activity that can kill foodborne pathogens on food surfaces,” said Catherine Cutter, professor of food science, Penn State...
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