Cranberry juice concentrate battles E. Coli
Cranberry juice concentrate battles E. Coli
The addition of cranberry concentrate to ground beef may serve as an supplementary hurdle to control potential E. coli O157:H7 outbreaks associated with ground beef, claims a new US study.
Researchers at the University of Maine examined the potential for cranberry concentrate (CC) to be used as a natural food preservative by examining its antimicrobial effect on the growth of Escherichia coli O157:H7inoculated in ground beef as well as its organoleptical effect on beef burgers.
The findings of the research, which was published in the journal Food Microbiology, indicated that cranberry concentrate at the tested concentrations did not cause significant negative impact on the flavour, taste or colour of burgers and also possessed antimicrobial effects. READ MORE
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