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Foods 2017, 6(8), 67;

Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland
School of Public Health, University College Dublin, Belfield, Dublin 4, Ireland
Author to whom correspondence should be addressed.
Received: 26 June 2017 / Revised: 9 August 2017 / Accepted: 10 August 2017 / Published: 12 August 2017
(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)
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Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals. View Full-Text
Keywords: blown pack spoilage; C. estertheticum; antimicrobials; gelatine films; edible coatings; active food packaging blown pack spoilage; C. estertheticum; antimicrobials; gelatine films; edible coatings; active food packaging

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Reid, R.; Bolton, D.; Tiuftin, A.A.; Kerry, J.P.; Fanning, S.; Whyte, P. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging. Foods 2017, 6, 67.

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