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Eliminate Foodborne Pathogens In Meat and Poultry With Edible Apple Film Wraps

by Tanya Thomas on September 30, 2009 at 8:48 AM
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 Eliminate Foodborne Pathogens In Meat and Poultry With Edible Apple Film Wraps

Edible 'apple film wraps' may be the next big thing in the food processing industry, after a study led by an Indian-origin researcher revealed that these can protect meat and poultry products from foodborne pathogens.

Researchers from the University of Arizona used arvacrol and cinnamaldehyde in apple-based films, which showed promise in offering protection against Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes.

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"The use of edible antimicrobial films offers several consumer advantages, including prevention of moisture loss, control of dripping juices-which reduces cross contamination-reduction of rancidity and discoloration, and prevention of foreign odour pick-up," said lead researcher Sadhana Ravishankar.

Carvacrol is the main ingredient of oregano oil, and cinnemaldehyde is the main ingredient of cinnamon oil.

The study revealed that carvacrol was a stronger antimicrobial agent against both Salmonella and E. coli O157:H7 than cinnamaldehyde on the chicken breast at 4š C.
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At 23š C, S. enterica population reductions were similar for both carvacrol and cinnamaldehyde but higher for carvacrol against E. coli O157:H7.

Carvacrol was also a stronger antimicrobial agent against L. monocytogenes than cinnamaldehyde on ham at 4š C and 23š C.

It also showed that the antimicrobials containing apple films were also effective against the natural microflora present on raw chicken breast.

"Our findings provide a scientific rationale for large-scale application of apple-based antimicrobial films to improve microbial food safety," said Ravishankar.

The study appears in the Journal of Food Science, published by the Institute of Food Technologists.

Source: ANI
TAN
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