Japan researched antiseptic food packaging materials

A food research institute in Osaka, Japan has recently successfully developed a new food packaging material. This material can extend the shelf life of foods and reduce consumers' intake of preservatives. At present, preservatives are added to foods at one time. The disadvantage is that consumers consume more preservatives at the beginning of shelf life and preservatives almost lose their effectiveness at the end of shelf life. The researchers developed a kind of plastic film containing anti-microbial, which can gradually release preservatives into food within a certain period of time. This not only effectively guarantees the quality of food, but also can solve the problem of more anti-corrosion for consumers in the early period of shelf life. Agent problem. Researchers used bread and sausages to make satisfactory results. The bread packed with the new type of wrapping paper still did not breed any microorganisms after 15 days of preservation.