Edible wrap protects chicken from bacteria

April 15, 2004
An edible film for raw chicken may help battle the spread of the bacteria Campylobacter, according to scientists at Louisiana State University and the University of Arkansas.

The invisible film is a combination of three antimicrobial agents; two proteins, zein and nisin; and the compound ethylene diaamine tetraacetate (EDTA). EDTA does most of the work in killing pathogens. It is a chelating agent, meaning it binds to many different metal ions and prevents them from reacting with any other chemical present.

Raw chicken is susceptible to contamination during processing. The bacteria survive even when the chicken is refrigerated at temperatures just above freezing. They are killed when the chicken is cooked, but could contaminate preparation areas such as countertops if not properly disinfected.

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