North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <ginda@concentric.net>]

I couple of years ago, I saw an article about mixing cherry pulp into
ground beef.  It was supposed to make it safer (I forget how, but I
think it had to do with fewer carcinogens forming during cooking) and
was touted as producing a very palatable burger, that tasted like
unadulterated meat but was moister.

It sounded okay, but since cherries cost more per pound than ground beef
around here, I didn't see much utility.  This sounds similar, except
plums are cheaper.

I doubt that 3% prune adds enough sugar to kill bacteria.  Probably
something else.  Also, honey is more antibiotic than a similar
concentration of sugar water, because the bees add preservatives to it. 
You can see the difference if you make bread with honey or with sugar -
the honey loaf keeps better.

Ginda

(Still hoping for grapes this year - lots of buds remain.)

Lucky Pittman wrote:
> 
> 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
> 
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