Abstract: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending the shelf-life of the packaged meat while avoiding the usual “browning” appearance. Instead, the natural redness and appetizing appearance or “bloom” properties of the meat product are maintained for enhanced customer acceptance. The outer film preferably incorporates at least a sufficient amount of a biostatic and/or biocidal agent. The tray includes an elevated meat supporting porous film, and a reservoir below the porous film for collecting descending fluids. The descending fluids are managed by a series of elevations and lower channels for collection/retaining the fluids in supporting relationship with the porous film.

Abstract: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending the shelf-life of the packaged meat while avoiding the usual “browning” appearance. Instead, the natural redness and appetizing appearance or “bloom” properties of the meat product are maintained for enhanced customer acceptance. The outer film preferably incorporates at least a sufficient amount of a biostatic and/or biocidal agent. The tray includes an elevated meat supporting porous film, and a reservoir below the porous film for collecting descending fluids. The descending fluids are managed by a series of elevations and lower channels for collection/retaining the fluids in supporting relationship with the porous film.

Abstract: An antimicrobial multi-layer island dressing including an inner absorbent assembly having a first layer comprising a wound contacting non-absorbent, non-adhering porous polymeric film which is impregnated with a broad spectrum antimicrobial agent, a second layer comprising a semipermeable continuous polymeric film joined to the first layer to form a sealed interior reservoir compartment, an absorbent material positioned within the interior reservoir compartment to collect discharged exudate from a wound, and an outer layer extending beyond the peripheral edges of the inner absorbent assembly, the outer layer having at least a portion coated with an adhesive material for adhering the island dressing to the wound area. The preferred antimicrobial agent is 2,4,4′-trichloro-2′-hydroxydiphenyl ether and may be present in an amount from about 0.01 to about 25 percent by weight of film material.

Abstract: A disposable safety bag for storage and transporting fluid containers filled with potentially hazardous liquids comprises a separate compartment for holding any spilled or leaking fluid to avoid exposure to handlers. The safety bag is characterized by fluid impermeable exterior walls forming an interior chamber with a fluid tight closure. The interior chamber is subdivided by at least one ply of one-way porous film forming a primary compartment and at least one secondary compartment for entrapping and retaining leaking hazardous liquids. The one-way porous film characterized by tapered protuberance provides one-way flow channels from the primary compartment which holds the fluid sample container. The secondary compartment also contains an absorbent material for retaining excess fluid spilled or leaking from containers in the primary compartment. The combination of one-way porous film plies and absorbent insert minimizes backflow of liquid to the primary compartment.

Abstract: Packaging in the form of disposable, low cost bags for cooked foods, such as chicken, fish, seafoods and hot baked specialties like pizza maintain the food in a hot crisp and appetizing condition until consumed with little or no sogginess occurring due to being in contact with water vapor/steam, condensate or residual cooking oils/fats. The bags have a nonlaminated multi-ply film composite consisting of at least a nonporous outer ply and an inner porous ply as a liner. The plies are spaced so as to provide a gap in the form of enclosed fluid reservoir for collecting and separating fluids from the food for maintaining crispness with little back flow of condensate and oils to the food compartment. Special materials and pads for absorption and retention of such fluids may be eliminated.