New anti-corrosion packaging materials

The Federal University of Viçosa, Brazil, has recently successfully developed a new food packaging material. This material can extend the shelf life of foods and reduce consumers' intake of preservatives.
At present, preservatives are added to foods at one time. The disadvantage is that consumers consume more preservatives at the beginning of the shelf life, and the preservatives at the end of the shelf life almost lose their effectiveness. An antibacterial plastic film developed by researchers of the university can gradually release preservatives into foods within a certain period of time. This not only ensures the quality of foods effectively, but also solves the problem of high levels of anti-corrosion for consumers at the beginning of the shelf life. Agent problem. The results of the experiments conducted by the researchers using bread and sausages have yielded satisfactory results. The preservation of bread wrapped in new packaging paper for 15 days still did not breed any microorganisms.

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