New Preservative Could Make Food Last For Years

This summer’s rash of E. coli outbreaks have not come at an opportune time for prevention. Mandatory future cuts in federal spending threaten to slash the budget for safety inspection, leaving the system vulnerable to more infection. With this in mind, some have called for more irradiation as a way to fend off E. Coli without spending as much on the USDA and FDA. But irradiation is generally unpopular; though most scientists believe it to be safe, there are still some concerns about potential side effects.

Scientists at the University of Minnesota may just have developed a viable alternative. A research team headed by Irish microbiologist Dan O’Sullivan has discovered that bisin, a compound produced by harmless bacteria, kills harmful gram-negative bacteria, including salmonella and E. coli, with brutal efficiency. It does so without apparent health risks, unlike many other preservatives; bisin-producing bacteria are found in the human digestive system. Researchers hope that they might be able to add bisin to dairy and meat products to reduce the risk of E. coli and salmonella contamination almost to zero. The Telegraph claims that, by doing so, they will be able to extend the of such products for up to three years.

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