Food Packaging

Food Packaging

Adding phages to food products is hampered by the fact that standard (liquid) phage preparations add moisture, often one of the main factors negatively affecting shelf-life and safety. Phages Immobilised onto food packing can have a protective effect without adding moisture. Additionally, inactivation of phages by environmental stresses in the food environment is greatly reduced. Fixed Phage is actively exploring the use of phages for shelf-life extension, but other development opportunities are available in this area and in the area of using phages to reduce food poisoning.