Cranberry Keeps Meat Safe, Fresh

This article was syndicated from: Laurel on Health Food

Cranberry Keeps Meat Safe, Fresh

I just found out about an interesting study from the Department of Food Science & Human Nutrition at the University of Maine. Researchers found that adding small amounts of cranberry concentrate to ground beef helps prevent outbreaks of E. coli. You probably heard about the major outbreaks of E. coli last year that resulted in recalls of millions of pounds of beef. It’s great to hear that scientists are identifying some natural ways to help preserve our foods and cut the spread of deadly bacteria.

The UMaine researchers added cranberry concentrate to ground beef and stored it at 4

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°C for a five-day period. When compared to a control group, the ground beef with cranberry had significantly less E. coli bacteria present after the five days. The cranberry did not have any negative effects on the flavor, taste, or color of the beef. Scientists believe cranberries have bioactive compounds with “antioxidant, antimutagenic, antihypercholesterolemic, and other benefits.” Their findings were published in the Food Microbiology journal.