Today we're discussing how to extend the freshness of food without using preservatives.

Researcher Elena Stoleru demonstrates how to ensure the microbiological safety of fresh meat and prolong its shelf life.

By using active compounds from aromatic plants, which are essentially antioxidants, integrated into the packaging.

Elena Stoleru, Researcher at the Institute of Macromolecular Chemistry in Iași: "They prevent contamination by microbes. These antimicrobial compounds prevent food contamination. On the other hand, the antioxidant compounds will extend the freshness".

For this research, Elena Stoleru received a scholarship for Women in Science.

Fresh meat, when packaged in this way, retains its properties for up to 14 days. Without using preservatives.

The packaging, if it ends up in the environment, becomes food for soil bacteria.

Elena Stoleru, Researcher at the Institute of Macromolecular Chemistry: "We're discussing biodegradable materials intended for composting facilities. We don't get rid of these packaging by burning them.When they come into contact with the soil, the soil's microorganisms will use this plastic as a food source".

This study, carried out for both meat products and fresh dairy items, offers sustainable solutions to combat food poisoning.