Edible Bacteria: The New Hero In The Fight For Safer Food

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In a handful of food science labs around the country, people who talk about food in terms of microbes and polymers have been turning the natural pathogen fighters found in everyday food into edible films and powders.

If their work pans out, thin films woven with a thyme derivative that can kill E. coli could line bags of fresh spinach. The same material in powder form might be sprinkled on packages of chicken to stop salmonella.

Read the whole story at The New York Times

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