Efficacy of Antimicrobial Starch-Based Plastic Food Storage Films

Overview

An estimated 1 in 6 Americans is exposed to foodborne illness annually. Previous research observed increased numbers of microbial contaminants present in plastic food packaging for fresh produce and eggs as compared to paper food packaging. In 2018, 14,530 US tons of plastic packaging were generated with 10,090 US tons ending up in landfills and only 1,980 tons recycled. This situation was exacerbated in 2020 as the Coronavirus pandemic impacted food storage methods and materials in an attempt to reduce possible transmission of disease agents through single-use and takeout containers. An increase of natural polymer-based film materials in the food packaging industry has occurred in recent years to help reduce petroleum-based plastic accumulation. The focus of this research was to develop and evaluate starch-based food packaging films while incorporating antimicrobial agents. Food compatible starch based plastic films were created and compared using propolis, elderberry, garlic, turmeric, and rosemary additives to analyze antimicrobial effectiveness. Fresh food products were wrapped in each film to observe food quality in addition to the number and type of microorganisms present during food storage. Bacterial (E. coli) and fungal (Rhizopus stolonifer) samples were added to each film and agar to observe microbial inhibition. Colonies were counted at pin tip and pinhead size and assessed with ImageJ. It was hypothesized that films incorporating additives would have less microbial growth than untreated plastic film and petroleum-based plastic film. Significantly less microbial occurrence was observed in starch-based and treated starch-based films compared to petroleum-based films. Turbid or Not Turbid? That is the Question: Creating a Water Filtration and Sanitation Method for Developing Countries Kiersten Knobbe Adair-Casey/Guthrie Center High School, Guthrie Center, IA Clean and safe drinking water is essential for human life, but unfortunately, many people around the world don’t have access to it. The slow sand filter is one method many people in developing countries use to obtain safer drinking water. The purpose of this project was to determine if the addition of another medium to the slow sand filter would significantly reduce turbidity and bacteria count. This project also studied if the addition of ultra- violet sanitation after filtration would result in significant bacteria reduction. Phase one studied the addition of activated carbon from coconut, corn husk, and activated carbon from orange peels to the slow sand filter. After filtration, the turbidity level (NTU) was observed. In phase two one sample from each filter was sanitized with UV light and one was left with filtration as the only treatment. The water was then grown in a petri dish, and the number of bacterial colonies was observed. In phase, one pea gravel and sand layers of the filter remained constant, and one filter tested had no additional medium. In phase two, the same amount of water was tested per petri dish, and for each test, one petri dish had unsanitized water and one petri dish contained only agar. The hypotheses were that the activated carbon from coconut would have the lowest turbidity level and bacteria count. These hypotheses were supported by the data collected. After all three tests, the activated carbon from coconut had the lowest turbidity level and the least bacteria growth.

Competition history

• JSHS 2022 Category not listed

Resources

• National JSHS abstract book ↗

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