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Innovations
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Fresh Idea for Food Safety W. Conard Holton Abstract
With the growing consumer demand around the world for fresh, minimally processed food, food manufacturers are looking for new ways of getting these items to shoppers safely. Separate groups of researchers in Australia are developing technologies that may help address concerns about microorganisms that can cause food poisoning and be of general economic value in extending the length of time that food stays fresh, thus allowing transportation of fresh food to distant markets. The first group is experimenting with using a naturally occurring peptide named piscicolin 126, produced by lactic acid bacteria, to kill Listeria monocytogenes in foods. L. monocytogenes has been of particular public health concern in the United States. Each year, it causes a high death rate for the number of illnesses contracted and can cause miscarriage in pregnant women ; it is the primary trigger for the recall of foods such as hot dogs and lunch meats. The second group is working on a breathable film wrap that allows produce to respire at its own unique rate. This extends the time that the food stays fresh and safe to eat, allowing products such as fresh vegetables to be shipped greater distances.
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