The future of eco-friendly meat preservation
Schematic antibacterial mechanism of surfactant micelles against E. coli. Credit: AIMS Agriculture and Food (2024). DOI: 10.3934/agrfood.2024014 A recent study has unveiled the potential of biosurfactants—natural compounds produced by microbes—to dramatically improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and quality. Meat and meat products, crucial for … Read more