Monday, August 06, 2007
My friend in the food business always sends me interesting food news. Here's today's:
Cranberries shown to prevent bacteria growth in hamburgers without affecting taste
By Ann Bagel Storck on 8/6/2007 for Meatingplace.com
Building a better burger usually involves ingredients like lettuce, tomato and cheese, but new research shows cranberries might be the most important addition of all.
Dr. Vivian Chi Hua Wu at the University of Maine led a study that found cranberries can help reduce the growth of bacteria such as salmonella and E. coli in beef patties without affecting how burgers taste. In a study presented last year at the Institute of Food Technologists show, researchers added cranberry concentrate to samples of raw ground beef tainted with several types of bacteria that frequently cause food-related illness. After observing the ground beef over several days, scientists discovered that the cranberry concentrate significantly reduced the growth of salmonella, E. coli and other dangerous bacteria in the beef. In the new study, Wu and her colleagues reproduced these results with a strain of pathogenic E. coli and tested the effect of different amounts of cranberry on the taste of burgers. "We focused on taste and found that it wasn't sacrificed," Wu said. "This is great news for consumers who are seeking natural alternatives to chemical additives in food."
Thanks for the article, Barb.