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Speaking of Italy, scientists there just discovered how to add 30 days to the shelf life of fresh pasta.

The study, which was just published in the journal Frontiers in Microbiology, created modifications to pasta product packaging and added probiotics, an antibacterial bacterium, to extend the shelf life of pasta by 30 days. According to specialists, including those at the University of Bari Aldo Moro in Italy, fresh pasta has a shelf life of 30 to 90 days and businesses typically utilise a technique called modified atmosphere packaging (MAP) along with heat treatment to retain the food staple.

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