“…Although various techniques have been used in preparing silver-containing polymeric materials (Muñoz-Bonilla & Fernán-dez-García, 2012) and antimicrobial effects have been shown in vitro in several studies (Boschetto, Lerin, Cansian, Pergher, & Di Luccio, 2012;Dogan, Koral, & Inan, 2009;Fernández et al, 2010;Lalueza et al, 2011;Pehlivan, Balköse, Ülkü, & Tihminlio glu, 2005), fewer studies have been published about the effects of silver in storage of real food, such as meat (Lee, Lee, Jones, Sharek, & Pascall, 2011), fruit or vegetables (Costa, Conte, Buonocore, & Del Nobile, 2011;Martínez-Abad, Lagarón, & Ocio, 2014) or cheese (Gammariello, Conte, Buonocore, & Del Nobile, 2011;Incoronato, Conte, Buonocore, & Del Nobile, 2011). The aim of this study was to prepare silver-containing packaging materials and evaluate their antimicrobial effect against several bacterial strains associated with meat spoilage.…”