FAYETTEVILLE, Ark. -- An edible film consisting of two protein-based substances can prevent growth of Listeria monocytogenes bacteria on ready-to-eat chicken, creating a safer product for consumers, according to a University of Arkansas study. Using this method, food scientists Marlene Janes and Mike Johnson were able to reduce bacterial counts below detectable levels for 24 days. Their research will be published in an upcoming issue of the Journal of Food Science.
The above story is based on materials provided by University Of Arkansas. Note: Materials may be edited for content and length.
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University Of Arkansas. "Edible Film Controls Growth Of Bacteria On Chicken." ScienceDaily. ScienceDaily, 29 July 2002. <www.sciencedaily.com/releases/2002/07/020729075346.htm>.
University Of Arkansas. (2002, July 29). Edible Film Controls Growth Of Bacteria On Chicken. ScienceDaily. Retrieved April 19, 2014 from www.sciencedaily.com/releases/2002/07/020729075346.htm
University Of Arkansas. "Edible Film Controls Growth Of Bacteria On Chicken." ScienceDaily. www.sciencedaily.com/releases/2002/07/020729075346.htm (accessed April 19, 2014).