Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages

The high number of foodborne outbreaks in ready-to-eat (RTE) food such as cooked sausages illustrate the importance of controlling microbial safety during post-processing stages of food products. Edible antimicrobial coatings can be applied to food after processing and sanitation with the goal of preventing microbial cross-contamination, decreasing the risk of foodborne illness and increasing the product shelf-life. In this study, edible...