A new ally against food contamination, developed by INL researchers

Food packaging does more than hold our food; it protects it from contamination, preserves freshness, and keeps us safe. But some bacteria are relentless, forming biofilms that cling to surfaces, resist cleaning, and spoil products like cheese before they even reach the shelf.

At INL, researchers Fernanda Coelho, Lorenzo Pastrana, and Sanna Sillankorva, in collaboration with partners in Brazil, are tackling this challenge in a new way. They developed films and coatings made from natural, biodegradable sodium alginate, loaded with bacteriophages, or in other words, viruses that specifically target harmful bacteria.

These “phage-infused” materials act like tiny sentinels, preventing bacteria from attaching to surfaces and forming biofilms. This research was published in the journal Food Research International, and Sanna Sillankorva explains “Phage-loaded alginate can be applied directly to packaging surfaces or made into stand-alone films, offering versatile solutions for the food industry.”

Tests on real products, including cheese, show that these coatings effectively limit bacterial growth and maintain food quality. By combining natural materials with biological control, this approach provides an eco-friendly alternative to traditional antimicrobial packaging, which often relies on chemicals or plastics.

With this research, INL is demonstrating how cutting-edge science can meet real-world needs: safer food, longer shelf life, and packaging that works smarter without harming the environment.

Spotlight by Catarina Moura, Rui Andrade and Clara Miranda

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