Key points:
- Antibacterial texturing kills bacteria, extending food’s shelf life.
- Comes amid huge demand to improve the lifespan of food products, particularly for export.
- Texture can be scaled up for mass production.
The lab-made nanotexture from an Australian-Japanese team of scientists kills up to 70% of bacteria and retains its effectiveness when transferred to plastic.
More than 30% of food produced for human consumption becomes waste, with entire shipments rejected if bacterial growth is detected.
