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.

The results demonstrate that the bacterial pathogens were inhibited significantly by the use of the antimicrobial films, said Catherine Cutter, professor of food science. She hopes that the research will lead to the application of edible, antimicrobial films to meat and poultry, either before packaging or, more likely, as part of the packaging process.

Mmmmmm, delicious science. 
Credit: Penn State College of Agricultural Sciences