An innovation in plastic bags can reduce mould and prevent bacteria from spoiling the food contents.
Bread and cheese may be kept longer if stored in plastic bags treated with chemicals to halt the growth of bacteria and fungi.
The pharmaceutical company Janssen and a plastic manufacturer have spent two years researching the technology and are trying to tempt several food manufacturers and supermarkets to use the bags.
The new type of bag has the potential to also increase the shelf-life of fruit, vegetables as well as meat.
It is believed that people in Britain throw away some 15 million tonnes of food each year. Bread is one of the most wasted food, as households toss out an estimated 4.4 million tonnes a year – about a third of all the bread purchased by UK households.
The technology fixes antibacterial and antifungal chemicals into the plastic which can control bacteria such as E. coli, Salmonella, and Listeria which cause food poisoning.
It can also hinder the growth of fungus which causes mould.
The plastic may find a use on door handles and hand rails to reduce the spread of bacteria. Trials are taking place on putting it into clothes and shoes to stop bacteria.
