Subject: [NAFEX] Plums Kill E.coli, other meat pathogens
Date: Mon, 03 Jun 2002 16:40:24 -0500
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
[NAFEX] Plums Kill E.coli, other meat pathogens,
Lucky Pittman, 06/03/2002