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Edible Food Coatings Could Protect Meat & Produce from E. coli
Edible Food Coatings Could Protect Meat & Produce from E. coli
Author: Jessica Fraser November 28, 2006
Source: NewsTarget.com
Researchers from the U.S. Department of Agriculture (USDA) recently reported the development of
a natural, edible food coating to help prevent bacteria such as E. coli from infecting fresh produce.
The researchers' report -- published in the Nov. 29 issue of the Journal of Food and Agricultural
Chemistry -- found that food coatings made from apple puree containing a natural antimicrobial
compound made from oregano, lemongrass or cinnamon oil effectively killed E. coli bacteria.
Lead researcher Tara McHugh, a food chemist with the USDA's Agriculture Service in Albany,
Calif., found that the apple puree mixed with oregano oil was the most effective, killing more than
50 percent of E. coli microorganisms within three minutes.
The apple puree coatings also contain sticky fats and sugars that allow them to stick to the surface
of fruits and vegetables more effectively than water-based conventional antimicrobial washes,
McHugh said.
"We hope that these coatings will have wide commercial potential," she said.
However, experts have called for more extensive testing to ensure that the coatings work in
real-world settings. Former New York City health commissioner Dr. Pascal James Imperator says
most produce is extensively handled and undergoes several changing environments and
temperatures during shipment.
Another possible complication with the apple puree coatings is food allergies, Imperator said.
"Suppose you have someone who's allergic to oregano?" he said. "I would view this study as
showing interesting preliminary scientific results that would have to be corroborated by other
scientists before these coatings are adopted by the commercial fresh produce industry."
McHugh says her recent findings are only the beginning of an extensive three-year project.
"We'll be testing a wide range of natural compounds, not just against E. coli but also against listeria
and salmonella," McHugh said. "The ones that are shown to be effective will be tested directly on
produce and meat products.
"We need to find out if these compounds are active against bacteria that adhere to different ways
to different foods. But, at this point, it looks promising," she said.
Author: Jessica Fraser November 28, 2006
Source: NewsTarget.com
Researchers from the U.S. Department of Agriculture (USDA) recently reported the development of
a natural, edible food coating to help prevent bacteria such as E. coli from infecting fresh produce.
The researchers' report -- published in the Nov. 29 issue of the Journal of Food and Agricultural
Chemistry -- found that food coatings made from apple puree containing a natural antimicrobial
compound made from oregano, lemongrass or cinnamon oil effectively killed E. coli bacteria.
Lead researcher Tara McHugh, a food chemist with the USDA's Agriculture Service in Albany,
Calif., found that the apple puree mixed with oregano oil was the most effective, killing more than
50 percent of E. coli microorganisms within three minutes.
The apple puree coatings also contain sticky fats and sugars that allow them to stick to the surface
of fruits and vegetables more effectively than water-based conventional antimicrobial washes,
McHugh said.
"We hope that these coatings will have wide commercial potential," she said.
However, experts have called for more extensive testing to ensure that the coatings work in
real-world settings. Former New York City health commissioner Dr. Pascal James Imperator says
most produce is extensively handled and undergoes several changing environments and
temperatures during shipment.
Another possible complication with the apple puree coatings is food allergies, Imperator said.
"Suppose you have someone who's allergic to oregano?" he said. "I would view this study as
showing interesting preliminary scientific results that would have to be corroborated by other
scientists before these coatings are adopted by the commercial fresh produce industry."
McHugh says her recent findings are only the beginning of an extensive three-year project.
"We'll be testing a wide range of natural compounds, not just against E. coli but also against listeria
and salmonella," McHugh said. "The ones that are shown to be effective will be tested directly on
produce and meat products.
"We need to find out if these compounds are active against bacteria that adhere to different ways
to different foods. But, at this point, it looks promising," she said.