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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.
My Professional Biography And Profiles
Categories
Food Worker Rights
Food Allergies
Food Safety
Food Defense
Food Trade Industry Groups
- American Meat Institute (AMI)
- California Restaurant Association
- Golden Gate Restaurant Association
- GS1 – Bar Codes
- International Association for Food Protection
- National Association for the Specialty Food Trade (NASFT)
- National Restaurant Association
- Niche Meat Processor Assistance Network (NMPAN)
- Produce Marketing Association (PMA)
