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Rutgers scientists preserve and protect foods naturally
08-20-2007 · EurekAlert!Chemists and food scientists at Rutgers joined forces to develop natural approaches to the prevention of food contamination and spoilage. They employed natural antimicrobial agents derived from sources such as cloves, oregano, thyme and paprika to create novel biodegradable polymers or plastics to potentially block the formation of bacterial biofilms on food surfaces and packaging. Biofilms may harbor multiple versions of infectious, disease-causing bacteria, such as Salmonella and E. coli.
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