Making food safer

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Research Facilities Research Highlights News SC Growing Participating Depts. Related Sites For Faculty & Staff About Us Contact Us Site Index		Making food safer To reduce the cases of food-borne illnesses, Clemson scientists are investigating more effective safety measures in food production and processing. Their studies include using antimicrobial rinses to inhibit disease-causing bacteria in fresh meats and using proteins called bacteriocins that can kill bacteria and prolong shelf life in a variety of foods. One bacteriocin being studied may inhibit spoilage in plant crops while they are in the field; another could protect food products against staphylococcus bacteria. The scientists are also investigating the genetic sequence of bacteriocins to determine exactly how these proteins work to inhibit bacteria. Another area of study is a small pasteurization system for apple cider. If this system proves effective and economical, it could make roadside cider sales much safer by eliminating bacteria in the cider that can cause illnesses.
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