The end of rotting meat?
Scientists believe they have discovered a natural preservative which could spell the end of rotting food
Boffins from Minnesota University claim they have pinpointed the substance which destroys the bacteria that make meat, fish, eggs and dairy products decompose.
The preservative, called bisin, could extend the food’s life for several years – and even work for opened bottles of wine and salad dressing.
Bisin occurs naturally in some types of harmless bacteria and helps prevents the growth of bacteria including E.coli, salmonella and listeria. The substance could extend the life of a variety of everyday foods which have strict use-by dates including seafood, cheese and canned goods.
Last month, food and drink wholesaler Booker revealed it would start supplying sandwiches with a shelf-life of two weeks to convenience stores and corner shops.
The sandwich, the firm says, is designed to minimise wastage by retailers.
27 October, 2016, 8:30
Next steps for tackling obesity: prevention, sugar consumption a
01 - 03 November, 2016
China Foodtech 2017
07 November, 2016
Butcher’s Shop of the Year
01 December, 2016, 8:30 - 13:30
Policy priorities for the UK food, drink and farming industry