Given that German scientists have already developed packaging film that kills food-inhabiting bacteria, it only makes sense that Scottish scientists should be developing the next step in the process – food packaging that changes color when the food is going bad. The “intelligent plastic” film, which is being created at Glasgow’s University of Strathclyde, is intended to take the guesswork out of whether or not the food packaged within it is still safe to eat.
The new plastic is intended to be used in conjunction with modified atmosphere packaging, an existing process in which the shelf life of food is lengthened by replacing the air inside its packaging with a protective gas mixture – often, most or all of the oxygen is drawn out and replaced with nitrogen or carbon dioxide.
Umm, I think if there is any doubt if the food has gone bad, I err on the side of caution.
If you rely on “intelligent packaging” for your safety, how “intelligent” does that make you?
How do you know when haggis goes bad?
ok
How is this new?
Meat has those little purple rings – when the inner circle changes color the meat has aged.
Still rubbish of course, I love the way that 2 year aged cheddar is discounted when it reaches it’s sell-by date.
Only a progressive would make something that coddles people and keeps them from eating spoiled food.
If corporations want to sell you bad food they should be allowed to do so without some plastic film interfering.
This is exactly why progressives are dangerous. They want to protect you from everything even when you should have the choice not to be protected.
This should tell the astute reader of DU a lot about British food.
Tort lawyers will keep all of this off the market in America.
One false negative by the indicator and it’s lawsuit city.
# 2 So what said, “How do you know when haggis goes bad?”
It’s ready to be served.
In a way a good thing but the most toxic forms of food poisoning grow in oxygen free environments;botulism.
How about wrapping that shows if the food tastes good or not?
With cooking as a hobby, I always have way too much food on hand. It rots before I get to it and after its cooked, and freezer burn is a delicate aging process for me.
Upshot: go to France and see meat hanging outside for 2 months to age it. Proscuitto Ham etc. Yes, humidity and preparation has to be just right but TRUST DARWIN: almost always, the food has to smell bad before its bad for you. I keep expecting food poisoning or a bout with the ceramic god, but in 20 years–really nothing. I will throw food out, but never look at the “dispose by” dates–just a marketing device to throw away totally fine food.
btw–soup and especially chili beans and JUICING can get rid of food that otherwise is inedible.
I’m just saying.
#9 deowll – botuliin toxin is almost always something you find in home preserved foods. It’s just so easy to avoid. The bacteria is found in soil. So wash what you’re going to preserve and then cook it sufficiently. You do need to cook it under pressure as the bacteria will survive normal boiling, but not much. You’re right in that it does not grow in an oxygen environment but you won’t find it in commercial food these days, either.
Another point is why all this fancy packaging when radiating the food is safe, effective and does not affect the food’s flavor, texture or appearance? Luddites who fear the procedure keep the rest of us from benefiting.
I’ve eaten irradiated food and it hasn’t aff aff aff affected me.
Is the food spoiling or is the packaging spoiling the food?
This is just another of many schemes for Wall Street investors to suck money from the public via government regulation. How are these stupid smart packaging solutions going to warn everyone when sour cream has gone “bad”?
I see a niche market for panties made from smart packaging that warn you when the contents aren’t fit to eat.
Since when did people become so fucking stupid they couldn’t read the ‘best before’ date on the packaging??