Cranberry Juice Kills Bacteria
Cranberry Phenolic Compounds:Safe and Effective Antibacterial Agents
Dec 3, 2008
Salmonella typhimurium and Campylobacter jejuni are the two biggest bacterial poultry contaminants with campylobacter being tougher to eliminate because it is antibiotic resistant. With the advent of the holiday season, this study offers an easy, potent, flavourful and novel way of making poultry safe from harmful bacterial contamination.
A Premiere Investigation
In this landmark study, Wu and her colleagues tested the antibacterial power of cranberry polyphenols against four common food pathogens: Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphyloccocus aureus. The bacteria were introduced in cranberry concentrate and water solutions of different strengths, and results were monitored. Within 5 hours at 39 degrees Farenheit, Staphyloccocus aureus and Listeria monocytogenes were reduced to non-detectable levels. At the end of the day, no pathogens were detected in the test cultures. High powered transmission electron microscopy showed cranberry phenolic substances dissolving the bacteria's cell walls, causing the organisms to "spill" their contents which were rapidly attacked by the cranberry phenols. Wu says "marinating the bird in white cranberry juice or basting it with cranberry concentrate, herbs, and butter will eliminate the bacteria." Their study will be published in the December 2008 issue of LWT- Food Science and Technology Journal.
The Dangers of Foodborne Illnesses
In 2008, the Canadian listeriosis outbreak claimed 20 lives and injured 53 persons en.wikipedia.org/wiki/2008_Canadian_listeriosis_outbreak. In the United States, a Salmonella enterica epidemic (between April 2008 to July 2008) caused the death of one person, the hospitalization of 203 people, and 40,273 unreported cases of salmonellosis www.ama-assn.org/mednews/2008/09/22/hlsb0922.htm. The infection was caused by fresh tomatoes, fresh jalapeno and serrano peppers, and fresh cilantro leaves.
Tips in Preventing Food Contamination
- Wash hands before and after handling food.
- Keep raw meat, fish, and poultry and their juices away from other food.
- Wash hands, knife, cutting board, and countertops with soapy water after cutting raw meats.
- Sanitize cutting board with chlorine bleach and water.
- Use a food thermometer to ensure that food reached proper cooking temperatures. Cook whole birds at 180 degrees F; stuffing at 165 degrees F; breasts to 170 degrees F; drumsticks and wings to 180 degrees F at a minimum oven temperature of 325 degrees F.
Note: The study was not funded by any cranberry growing agency or any food manufacturing company.
References
- Wu VC et al. "Antibacterial effect of American cranberry (Vaccinum macrocarpon) concentrate on foodborne pathogens" LWT- Food Science and Technology Journal, December 2008;41(10):1834-1841
- "Foodborne Illness Outbreak. Response Protocol to Guide in Multi-Jurisdictional Response." Liason Newsletter, Vol 1, No 3, May 5, 2006 Health Canada
- "Investigation of Outbreak of Infections Caused by Salmonella Saintpaul" Salmonella, Center for Disease Control and Prevention (CDC) Update for July 9, 2008
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