Antimicrobial packaging

Sirane’s ABS technology for seafood and fish is similar to the technology used in its antimicrobial fruit pads (ABV) and antimicrobial pads for meat and poultry (ABM). Source: Sirane.

The short shelf-life of fresh meat and seafood, as well as delicate fruits, is a quotidian challenge for retailers and consumers alike. Sirane is approaching the problem in a natural way, employing fruit extracts as an antibacterial in absorbent pads to maximize shelf-life and enhance food safety.

Based on its evaluation of the differences in degradation between meat, poultry, fish and fruit, the company modified its technology to address each food group’s unique vulnerabilities. For instance, soft fruit lacks a protective skin, making it vulnerable to bacterial and fungal growth, but the issue with poultry is harmful microbes, such as Salmonella and Listeria.

With Sirane’s Dri-Fresh AB solution, a blend of bio-flavonoids and organic acids is applied to an absorbent pad; the blend works to reduce microbes and bacteria, as well as extend the shelf-life. Because the solution is derived from natural substances, such as citric and ascorbic acids, the anti-microbial is safe and only becomes active when it comes in contact with moisture. Sirane offers its ABS technology for seafood and fish; ABV technology for fruit; and ABM for meat and poultry. They all use the same principles but have been adapted to meet the needs of each food type.

“ABM/V/S basically use slightly different blends to maximize the shelf-life of the particular food in question: red meat, poultry, soft fruit, fish, etc.,” says Mark Lingard, marketing executive for Sirane. “Trials with a variety of companies have shown the technology allows two to three days’ extra shelf-life—or more, in some instances.”

Additionally, the company offers a range of absorbent pads, including standard absorbent pads, inter-leavers and ice mats. Its antibacterial technology can be incorporated into all these formats.

For more information:

Mark Lingard, Sirane, +44 1952 230055,
mark.lingard@sirane.com, www.sirane.com.

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Debra Schug was Editor-in-Chief of Food Engineering. She began her media career over a decade ago writing and producing broadcast news for both television and radio at the local and national level. She spent many years as the managing editor for two trade magazines in the oil industry and the research editor for an annual petroleum report. She has a master’s degree in journalism and mass communication from Iowa State University.