Food Package

BACKGROUND

Food contamination and spoilage is a problem causing growing concern. To avoid it, the use of food packaging with appropriate characteristics is essential; ideally, the packaging should protect food from external contamination and exhibit antibacterial properties. With this aim, methylcellulose (MC) films containing natural extracts from the stems of Ginja cherry, an agricultural by-product, were developed and characterized.
RESULTS

The antibacterial activity of films was screened by the disc diffusion method and quantified using the viable cell count assay. The films inhibited the growth of both Gram-positive and Gram-negative strains (Listeria innocua, methicillin-sensitive Staphylococcus aureus, methicillin-resistant S. aureus, Salmonella Enteritidis, Escherichia coli). For the films with lower extract content, effectiveness against the microorganisms depended on the inoculum concentration. Scanning electron microscope images of the films showed that those containing the extracts had a smooth and continuous structure. UV–visible spectroscopy showed that these materials do not transmit light in the UV.
CONCLUSION

This study shows that MC films containing agricultural by-products, in this case Ginja cherry stem extract, could be used to prevent food contamination by relevant bacterial strains and degradation by UV light. Using such materials in food packaging, the shelf life of food products could be extended while utilizing an otherwise wasted by-product.

Dietary department within hospital sector is responsible for complete supply of foods and feeds to patient and their family members. Any error in this department will lead to delay in patient care. In this study, the researcher analyses the food delivery system and finds out whether right food is delivered for all patient at right time. This topic is an initiative to provide suitable suggestion to overcome errors and to improve the overall food delivery standards. The data collection method was used to find the patient food delivery to the right food, right time to the patient. Time delay is calculated throughout the study to find out the reason for food delay. The purpose of the study is to improve food delivery process at hospital.