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Naturally derived biological compounds.

Microbial Update International • Dec, 2006 • In Brief

Naturally derived biological compounds and other natural products may find use in controlling pathogens in salads, dressings, purees, jams, jellies and juices. However, we're limited in our use of natural preservatives because of associated flavors that can alter the taste of food. Isothiocyanates have potent antimicrobial activity when used in packaged foods. Improving our understanding of how such compounds function, and how they affect the survival and growth of microorganisms, can help us improve the quality of foods naturally while preventing microbial contamination.

Natural compounds combined with high pressure, sonication, high-intensity pulsed light, pulsed electric fields and irradiation techniques offer new ways to reduce pathogens in foods. We should overcome problems experienced using conventional sanitizing processes by targeting the treatments to microbial attachment sites in fruits and vegetables.

Contact: John Cherry, USDA-ARS Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Phone: 215-233-6595. Fax: 215-233-6777. Email: jcherry@errc.ars.usda.gov.


COPYRIGHT 2006 Food Technology Intelligence, Inc. Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.
NOTE: All illustrations and photos have been removed from this article.


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