A new, improved wrapping material for fruit and vegetables can kill pathogenic bacteria such as Escherichia coli. The material is made from apple puree and oregano oil and not only acts as a natural antibacterial barrier but gives often insipid veggies a flavor boost, say its developers. The material has been developed by a team of scientists from the U.S. Department of Agriculture (USDA) and the University of Lleida in Spain in response to the growing number of deadly outbreaks of E coli poisonings traced back to contaminated foods. Full results will be published in the Journal of Agricultural and Food Chemistry on November 29. You might say, that's a wrap.
Food poisoning wrapped up