Edible Pullulan Films Improve The Microbiological Safety Of Meat

You won't see these in a Whole Foods any time soon, but science has a way to improve the microbiological safety of meat; antimicrobial agents incorporated into edible films. As a bonus, they seal in flavor, freshness and color, 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. read more

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