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In response to this characteristic of harmful bacteria, Canadian scientists of “Toxin Alert†have recently developed a plastic bag with antibodies and dye coatings. When there is a certain amount of harmful bacteria in the food packaged with it, it can be intuitively reflected on the inner surface of the packaging bag, so that people can recognize it at a glance.
This kind of food packaging is made of standard polyethylene material. The specific antibody is placed on the inner surface, and a layer of gel is coated on the antibody layer. The gel contains the same kind of antibody and a dye made of a special chemical mixture. The plastic is a layer of plastic wrapping paper with many small holes that will come in direct contact with food. When the harmful bacteria infect the food and begin to grow, they will pass through the small holes on the innermost wrapper and enter the gel layer. At this time, the antibodies in the gel layer are activated and tightly attached to the harmful bacteria. In this process, the chemical dyes in the layer will involuntarily participate in the binding and color the harmful bacteria. Afterwards, harmful bacteria, like those crawling out of the vat, combine with the antibodies on the inner surface of the package and eventually appear on the inner surface to accept the customer's "trial." "Toxin Alert" also deliberately placed chemical dyes at specific locations on the gel layer, making the appearance of harmful bacteria on the inner surface of the package "X"-shaped, which is extremely alarming.
According to Gold Felzer, deputy general manager of Tox Alarm Co., the new bag developed by the company can pull out four kinds of harmful bacteria. They are Listeria, Salmonella, Campylobacter, and Escherichia coli. 0157. However, when the amount of the above-mentioned harmful bacteria is small, the new packaging bags cannot pull them out. To this end, the company’s experts have planned to develop new technologies to solve this problem and set out to develop household food cling film based on the above technologies, as well as packaging that can identify pesticides, automatically determine protein content in foods, and nutrient variations. bag.
It is reported that the current production cost of this new bag is about 25% higher than that of ordinary bags. As long as the cost is reduced in the future mass production, its market prospect will be very broad.
When people buy food in the supermarket, they always look at the shelf life of the food, but are the foods in the shelf life absolutely safe? The answer is of course negative. This was fully explained by the contamination of the Listeria contamination food incident in France earlier this year. According to a survey conducted by French investigators on the above-mentioned contaminated food incident, it was found that the Gudray company that produced the food was basically qualified in the process of making meat products, but the problem was in refrigeration and transportation. Experts believe that a small amount of harmful bacteria in foods will not poison people. However, some harmful bacteria have strong vitality. They can still reproduce under ordinary cold conditions, and when their “family†is gradually stronger, they will lead to poisoning. .