N-halamine-functionalized antibacterial pads as packaging materials for microbial control and food preservation

Fresh meat is rich in nutrients and, compared to frozen meat, offers a more flavorful taste, making it a common ingredient in daily life. However, during storage, fresh meat exudes natural juices. The abundant moisture and nutrients in these juices promote microbial proliferation, thereby accelerating meat spoilage. Therefore, controlling microbial contamination during the storage, transportation, and preservation of fresh meat is particularly important. Among various antimicrobial materials, N -halamine-based antimicrobial materials have gained increasing research attention in recent years due to their excellent characteristics, such as broad-spectrum antimicrobial activity and renewable functional groups. This study investigates the potential application of N -halamine polymers in antimicrobial packaging for fresh meat preservation. The results show that incorporating N -halamine antibacterial polymers (PAMPS-Cl) into absorbent pads exhibits outstanding antibacterial performance (sterilization rate>99.99%). Subsequent application studies on fresh meat preservation indicate that N -halamine-based antimicrobial packaging materials can significantly reduce the total microbial count in fresh meat, thereby improving its sensory qualities. The shelf life of fresh meat can be extended to the 8th days at 4 °C, prolonging the shelf life compared to the group without preservation treatment, where the total bacterial count exceeded the microbiological limit for fresh meat between the 4th and 6th days. This highlights their considerable potential for research and practical application in the fields of fresh meat packaging and preservation.