Edible Coatings Of Whey Help Keep Pathogens Off Meats

Ready-to-eat meats are popular with consumers. But after the initial food processing, they are also vulnerable to recontamination by pathogenic bacteria. A solution turns out to be an application of an **antimicrobial-incorporated edible film** coating that will fend off the pathogens. The researchers, led by Navam Hettiarachchy, a food science professor in the University of Arkansas System’s Division of Agriculture, used a whey protein film coating as a vehicle for the **antimicrobials**. The actual barrier to pathogens was provided by various combinations of grape seed extract, the nisin (a peptide, protein fragment), malic acid and EDTA, which is a ring-forming compound of metal ion known as a chelator. "Source":[ http://www.sciencedaily.com/releases/2007/11/071109214121.htm]

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