The produce industry faces many challenges when it comes to protecting consumers from foodborne pathogens and ensuring product shelf life. While current plant operations are designed to mitigate pathogen risk, there is no final kill step to reduce bacteria and viruses in fresh produce. Innovations in material science have led to a revolutionary technology that addresses contamination at the packaging stage while extending shelf life and maintaining the product’s organoleptic properties. Join this webinar to learn how active packaging technology can reduce foodborne pathogens, making fresh produce safer for consumers.
- Discover how material science innovations can be applied to solve food safety challenges
- Learn how novel antimicrobial technology can be integrated into current packaging systems
- Explore the efficacy of chlorine dioxide dispersion in mitigating foodborne virus risks