ScienceDaily  — A mixture of some organic acids and some extracts from plants turns out to be enough to greatly reduce pathogenic bacteria on chicken breast meat. Add some irradiation to the mix and it makes a lethal combination against the bacteria.

Food Safety Consortium researchers at the University of Arkansas System’s Division of Agriculture found that they could greatly reduce E. coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium in the chicken breast meat by infusing combinations of organic acids – acetic, citric, lactic, malic and tartaric – into the meat. The experiments were also performed with extracts from green tea and grape seeds in combination with the acids.

Three of the organic acids – malic, citric and tartaric – were most effective against S. Typhimurium and E. coli O157:H7, more than against L. monocytogenes. With irradiation factored in, the results were significant against all the pathogens.

Sumber : Science Daily

Informasi lengkap dapat diakses di :

 http://www.sciencedaily.com/releases/2009/05/090527175333.htm

Photo :  A mixture of some organic acids and some extracts from plants turns out to be enough to greatly reduce pathogenic bacteria on chicken breast meat. Add some irradiation to the mix and it makes a lethal combination against the bacteria. (Credit: iStockphoto)