The Federal University of Viçosa, Brazil, has recently successfully developed a new food packaging material. This material can extend the shelf life of foods and reduce consumers' intake of preservatives. At present, preservatives are added to foods at one time. The disadvantage is that consumers consume preservatives with higher intake at the beginning of their shelf life, and the preservatives at the end of shelf life have almost lost their effectiveness. An antibacterial plastic film developed by researchers at the university can gradually release preservatives into foods within a certain period of time. This not only ensures the quality of foods effectively, but also solves the problem of high consumer intake at the beginning of the shelf life. Problems with preservatives. Researchers used bread and sausages to make satisfactory results. The bread packed with the new type of wrapping paper still did not breed any microorganisms after 15 days of preservation. The university’s researchers will also use the same principles to test anti-corrosion plastic bottles and develop packaging materials that use natural preservatives.