Can Newly-Discovered Additive Reduce Food-Borne Illness?
Cargill recently initiated a Class I recall of almost 36 million pounds of ground turkey due to potential contamination from a multi-drug resistant strain of Salmonella Heidelberg that allegedly caused 76 illnesses and one death. Consumer concern about antibiotic-resistant bacteria in meat was increasing even before this outbreak.
A recently-discovered additive may reduce the prevalence and risk of this contamination. Scientists at the University of Minnesota have recently discovered a naturally-occurring lantibiotic that attacks E. coli, salmonella, and listeria. It is reportedly “easily digestible, non-toxic, non-allergenic” and “difficult for bacteria to develop resistance against.” They expect to commercialize the additive within the next three years.