North American Fruit Explorers mailing list at ibiblio

[Lucky Pittman <lucky.pittman@murraystate.edu>]

Folks,
Saw this little blurb from my old friend Dr. Bill Johnston, in the latest 
issue of the Alabama Veterinary Public Health newsletter, and thought the 
NAFEX crew might enjoy it:

"According to a Kansas State University food microbiologist, dried plums 
possess antimicrobial properties that can help make meat products 
safer.  Researchers have tested the effect that varying levels of dried 
plum mixtures had on ground meat that was contaminated with common 
food-borne pathogens.  Their research indicates that raw meats mixed with 
as little as 3% plum extract are over 90% effective in suppressing the 
growth of major food-borne pathogens such as E.coli, Listeria, Yersinia 
enterocolitica, and Staphylococcus.  They previously conducted research 
using spices suca as garlic and cinnamon to kill food-borne pathogens in 
ground meat; unlike spices, plum extract does not alter the tast of 
meats.  In addition to suppressing pathogens, researchers said adding dried 
plum mixtures can enhance the moistness of meat and increas the yields.
Well, yeah.  Eatin' enough prunes would help pass just about anything."
News-O-Gram, American Association of Food Hygiene Veterinarians, 
March/April 2002

Lucky Pittman
USDA Zone 6
Hopkinsville, KY