Coriander Oil Shows Potential As Natural Antibiotic

Portuguese researchers report that coriander oil is toxic enough to a variety of harmful bacteria to be used in foods to prevent food-borne illnesses. The researchers tested coriander oil against 12 bacterial strains, including Escherichia coli, Salmonella enterica, Bacillus cereus and meticillin-resistant Staphylococcus aureus (MRSA). Solutions containing 1.6 percent coriander oil killed or reduced the growth of the tested bacterial strains. According to the researchers, coriander oil damages the membrane surrounding the bacterial cell, inhibits essential processes and ultimately causes cell death. They suggest that in addition to use in the food industry, coriander oil could be used as a natural alternative to antibiotics in lotions, mouth rinses and pills.

"Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry", Journal of Medical Microbiology, August 23, 2011

Company’s Mission Is To Ferret Out Fraudulently Labeled Foods Worldwide

Fraud in the food industry is a “phenomenal”  global problem, according to the CEO of Oritain Global, an independent New Zealand-based commercial venture that specializes in scientifically determining and certifying food origins. The company, which works with universities and government agencies around the world, has tested meat, dairy products, honey, vegetables, fruit, coffee beans, seeds, wine and wool, with a goal of ensuring that labels aren't lying. The company sees its mission as “food justice” for consumers, producers and regulators in the food industry. Examples of food fraud include fake – and often lethal – Russian vodka, cheap pork dyed and chemically treated to sell as beef in China,  and "Scotch" whiskey produced in China and India.

"Food verifying goes global", Otago DailyTimes, August 08, 2011

Scientists Develop Fast, Effective Technology For Identifying Microbes In The Food Chain

Norwegian scientists have come up with an effective, fast and economical method of identifying infection sources such as bacteria, yeasts and molds in the food chain. Microorganisms that cause spoilage and deterioration can be found anywhere in the food processing system – for example, in the tubes that carry milk to cartons, or suspended in the air as sausages are being packed, etc. The new detection method is based on spectral readings of microbes collected from foods. Each microbe has a unique spectral profile that acts like a fingerprint for identification purposes. Using a spectrometer, scientists can detect microbes in finished food products and trace them back to the various steps in the production process.

"Spoilt Food Soon a Thing of the Past?", Press release, The Research Council of Norway, August 20, 2011

Eliminating Harmful Bacteria From Produce Is A Tougher Challenge Than Once Thought

U.S. researchers report that proper sanitization can eliminate Salmonella and E. coli bacteria from the surface of fruits and vegetables, but can’t reach pathogens that infest the inner tissues. In their study, which used a technology known as immunocytochemistry, the researchers found a form of E. coli in tissues of mung bean sprouts, as well as Salmonella in peanut seedlings, after the plants' seeds were planted. The seeds could have been tainted before or after planting through contaminated soil or water, they suggested. The pathogens were found in every major tissue, including the plant tissues that transport nutrients. The only solution, they said, is to cook foods to temperatures known to kill the pathogens, especially in the inner tissues.

"Identification of the Cellular Location of Internalized Escherichia coli O157:H7", Journal of Food Protection, August 15, 2011

Compounds Found In Garlic Have Potential As Natural Antibacterial Agent In Food Chain

U.S. researchers have discovered that a group of garlic-derived organosulfur compounds act as potent antibacterial agents that could someday be used as a natural way to destroy harmful microbes in the food chain. According to the researchers, organosulfur compounds known as diallyl sulfides freely penetrate bacterial membranes and combine with sulfur containing proteins and enzymes, destroying the bacteria. The target microbe in the study was campylobacter jejuni, a bacteria commonly found in animal feces. It  is considered the most common cause of bacterial food-borne illness in the world. It causes abdominal cramps, fever, and diarrhea accompanied by gross blood and leukocytes.

"Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni", Applied and Environmental Microbiology, August 15, 2011