Bacteriostatic Effect of a Calcined Waste Clamshell-Activated Plastic Film for Food Packaging

Abstract

The addition of calcined waste clamshells (CCS) into polyethylene (PE) plastic bags imparts antibacterial properties due to the presence of CaO. In this study, different proportions of calcined waste clamshells were added to PE to explore its bacteriostatic effects. The PE plastic bags with 9% and 11% of CCS exhibited antibacterial efficacy. Further, total aerobic viable count (TVC) values for raw fish fillet packaging in 9% and 11% CCS-PE plastic bags for five days were similar to the 0% CCS-PE plastic bag group after three days of incubation. In addition, the CCS-PE plastic bag demonstrated stability against solvents when examined using the metal migration test under heptane, ethanol, and acetic acid treatments. The results revealed that the CCS-PE bag retains its CaO bacteriostatic efficacy and that the addition of CCS powder to PE prolongs the shelf life of raw fish fillets, as well as mitigating safety concerns from metal leakage.