Apple film wraps may enhance food safety

A new study in the Journal of Food Science, which is published by the Institute of Food Technologists (IFT), has found that meat and poultry products may be rendered safer with the use of edible apple film wraps.

For both food processors and consumers alike, foodborne pathogens such as Salmonella enterica, Escherichia coli 0157:H7 and Listeria monocytogenes are serious safety issues.

Researchers investigated plant antimicrobials

According to IFT’s website, researchers from the University of Arizona investigated the use of carvacrol and cinnamaldehyde in apple-based films.

Carvacrol is the main ingredient of oregano oil, and cinnemaldehyde is the main ingredient of cinnamon oil.

The researchers looked at how the antimicrobials in these films would protect against S. enterica and E. coli O157:H7 on chicken breast and L. monocytogenes on ham at two different temperatures.

Their findings are as follows:

• Carvacrol was a stronger antimicrobial agent against both Salmonella and E. coli O157:H7 than cinnamaldehyde on the chicken breast at 4° C.
• At 23° C, S. enterica population reductions were similar for both carvacrol and cinnamaldehyde but higher for carvacrol against E. coli O157:H7.
• Carvacrol was also a stronger antimicrobial agent against L. monocytogenes than cinnamaldehyde on ham at 4° C and 23° C.
• The antimicrobials containing apple films were also effective against the natural microflora present on raw chicken breast.

IFT’s site says the researchers concluded that their “findings provide a scientific rationale for large-scale application of apple-based antimicrobial films to improve microbial food safety. The use of edible antimicrobial films offers several consumer advantages, including prevention of moisture loss, control of dripping juices – which reduces cross contamination – reduction of rancidity and discolouration, and prevention of foreign odour pick-up.”