Antimicrobial Packaging to Improve Safety and Quality of Fresh Strawberries - Center for Aseptic Processing and Packaging Studies

抗菌包装可提高新鲜草莓的安全性和质量 - 无菌加工和包装研究中心

• 批准号: 0222052
• 负责人: Kay Cooksey
• 金额: $ 5万
• 依托单位: Clemson University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2002
• 资助国家: 美国
• 起止时间: 2002-06-01 至 2005-05-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=0222052&HistoricalAwards=false
• 关键词: Antimicrobial; Packaging; Improve; Safety; Quality

Spoilage and pathogenic bacteria affect the quality and safety of fresh produce such as strawberries and mushrooms. The surfaces of these products can be naturally contaminated with molds such as Botrytis cinera and bacteria such as E. coli O157:H7. For many years foods have been treated with antimicrobial agents however, packaging materials may also provide the same benefits using similar or different additives. A packaging system that allows for slow release of an antimicrobial agent into the produce could significantly increase the shelf life and improve the safety of fresh produce. The use of these packaging systems is not meant to be used as a substitute for good quality control standards. It can, however serve as an additional protective measure to help ensure safe and high quality foods.

腐败和致病菌影响草莓和蘑菇等新鲜农产品的质量和安全。 这些产品的表面可能会自然地被霉菌（如灰葡萄孢）和细菌（如大肠杆菌）污染。coli O157：H7。 多年来，食品已经用抗菌剂处理，然而，包装材料也可以使用类似或不同的添加剂提供相同的益处。 一种允许抗菌剂缓慢释放到产品中的包装系统可以显着延长保质期并提高新鲜产品的安全性。 这些包装系统的使用并不意味着可以替代良好的质量控制标准。 然而，它可以作为一种额外的保护措施，以帮助确保安全和高质量的食品。