Poultry processing worldwide: Edible film protects poultrymeat from Campylobacter

摘要

Researchers working for the US Food Safety Consortium have come up with an invisible film on the chicken's surface to reduce significantly the level of bacterial contamination. To knock down the advance of the pathogen Campylobacter jejuni on raw chicken, Food Safety Consortium scientists, Dr Marlene Janes at the Louisiana State University Agricultural Center and Dr Michael Johnson at the University of Arkansas, have found that a coating of an invisible edible film on the chicken's surface significantly reduces the level of contamination.