An infusion.(In brief ...)

An infusion of a mix of organic acids and extracts from plants combined with a dose of irradiation may significantly reduce pathogenic bacteria in and on chicken breast meat.

Researchers found that they could reduce E. coli O157:H7, L. monocytogenes and S. typhimurium in the chicken breast by infusing combinations of organic acids, specifically acetic, citric, malic and tartaric acids, into the meat. The experiments also were performed with extracts from green tea and grape seeds in combination with the acids. Three of the organic acids--malic, citric and tartaric--were effective against S. typhimurium and E. coli O157:H7. With irradiation factored in, the results were significant against all of the pathogens. Previous research showed that extracts from grape seed and green tea reduced L. monocytogenes to undetectable levels when applied in combination with nisin.

The scientists also are using the plant extracts to serve as antioxidants. Irradiation has not yet been applied widely in the United States, as many companies have worried about potential resistance from consumers.

Contact: Navam S. Hettiarachchy, Department of Food Science, University of Arkansas, 2650 N Young Ave. N-218, Fayetteville, AR 72704. Phone: 479-575-4779. Fax: 479-575-6936. Email: nhettiar@uark.edu.

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