Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products
Main Article Content
Keywords
antagonistic bacteria, mechanism, preservative film, preservation of agricultural products, spoilage bacteria
Abstract
Spoilage of perishable agricultural products during storage and transport leads to significant economic losses. Antimicrobial active preservative film is an emerging technology for preserving these products. This paper reviews the advantages and disadvantages of using antagonistic bacteria in agricultural product preservation, the synergy between antagonistic bacteria and preservative films, the combination of antimicrobial active films with other preservation methods, and their application in fruits, vegetables, chilled meat, aquatic products, and raw milk. The study concludes that while antagonistic and antimicrobial active films offer marked advantages in preserving agricultural products, challenges remain, such as degradation in mechanical properties and reduced stability after incorporating antagonistic bacteria, as well as the limited effectiveness of single-use applications. A recommended approach is to combine antimicrobial active films with other preservation techniques to enhance overall effectiveness. Currently, many antimicrobial active preservative films have demonstrated significant potential in preserving perishable agricultural products in the field of agricultural preservation.
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He, Y., Qiu, T., Liu, B., Wang, L., Chu, P., Jabbir, F., Aziz, T., Shami, A., Al-Asmari, F., Al-Joufi, F. A., Sun, J., & Zhang, M. (2025). Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products. Italian Journal of Food Science, 37(2), 295-318. https://doi.org/10.15586/ijfs.v37i2.2838
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He, Y., Qiu, T., Liu, B., Wang, L., Chu, P., Jabbir, F., Aziz, T., Shami, A., Al-Asmari, F., Al-Joufi, F. A., Sun, J., & Zhang, M. (2025). Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products. Italian Journal of Food Science, 37(2), 295-318. https://doi.org/10.15586/ijfs.v37i2.2838