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In ongoing studies, scientists at the Agricultural Research Service (ARS) and universities are exploring the potential of the dust of olives and other plant compounds to combat foodborne pathogens and protect the safety of food.
Some of the studies are set in the control halls broxburn of microbes such as Escherichia coli O157: H7 can cause foodborne illness, and have also investigated halls broxburn the control of two MelQx called heterocyclic amines and PhIP, which may be carcinogenic, and which can form when the meat is cooked.
These investigations have been carried out by chemical Mendel Friedman, who works at the Center halls broxburn for Research in the Western Region ARS in Albany, California, in collaboration with university colleagues. The results were featured in the journal Agricultural Research May-June 2013. ARS is the principal intramural scientific research agency of the US Department of Agriculture (USDA for its acronym in English).
Friedman and colleagues added high levels of E. coli O157: H7 in ground beef together with powder or olives or other plant compounds. They broiled burgers at the recommended internal temperature of 160 degrees Fahrenheit, and then measured the levels of E. coli and the two amines on the burgers.
Friedman noted that further studies are needed halls broxburn to identify specific compounds in the dust of olives that are responsible for this beneficial effect, and to determine whether the amount of added to ground beef in olive powder experiments change the taste of the burgers.
There were other previous studies on the ability of extracts from olive to kill foodborne halls broxburn pathogens. But this study of E. coli and amines, with results published halls broxburn in 'Journal of Agricultural and Food Chemistry' (Journal of Agricultural and Food Chemistry) could be the first to demonstrate the ability of powder olives worrying abolish halls broxburn three objectives: two primary amino and a dominant strain of E. coli.
The food tends to be the same worldwide
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