Edible food wrap kills deadly E. coli bacteria

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USDA chemist Tara McHugh displays edible food wraps designed to slow the spoilage of fresh fruits and vegetables. Similar wraps developed by McHugh also kill E. coli. Credit: Courtesy of USDA
USDA chemist Tara McHugh displays edible food wraps designed to slow the spoilage of fresh fruits and vegetables. Similar wraps developed by McHugh also kill E. coli. Credit: Courtesy of USDA

Researchers have improved upon an edible coating for fresh fruits and vegetables by enabling it to kill deadly E. coli bacteria while also providing a flavor-boost to food. Composed of apple puree and oregano oil, which acts as a natural antibacterial agent, the coating shows promise in laboratory studies of becoming a long-lasting, potent alternative to conventional produce washes, according to a team of scientists from the U.S. Department of Agriculture (USDA) and the University of Lleida in Spain.


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