Antimicrobial packaging can inhibit listeria in ready-to-eat meat products and also control spoilage, according to a new study conducted by researchers at University of Georgia, US.
For the study, researchers inoculated cooked ham samples, each weighing 25g, with five-strains of L. monocytogenes and then packaged them with different antimicrobial packaging. The antimicrobial packaging used for the study included nylon/EVOH/PE oxygen barrier bag and an antimicrobial film, with the capacity to generate CO2, O2 or AIT.
The samples were stored at 4 °C, 10 °C or 22 °C, and the levels of aerobic bacteria were evaluated twice a week over a four-week period.
The researchers found that packaging with an oxygen scavenger or a carbon dioxide generator was effective at reducing bacterial growth. However, the packaging with an allyl isothiocyanate (AIT) generator was less effective.
According to researchers, antimicrobial packaging is one of the most promising applications of active food packaging technology as it controls spoilage as well as contamination by pathogens.
