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Processing methods make foods tastier and safer

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Processing methods make foods tastier and safer
New methods of processing may lead to foods that taste better, have a longer shelf life, and are protected from harmful bacteria. Clemson scientists are investigating a variety of processing methods, including the use of antioxidants, beneficial bacteria, and ozone.

Earlier tests showed that adding honey to turkey meat before it was processed produced antioxidant compounds that enhanced the meat’s flavor and extended its shelf life. New studies tested the ability of synthetic antioxidants to preserve the quality of fresh beef tenderloins. When the compounds were added to commercial packaging films, the beef maintained its fresh red color for two days longer than with untreated films.

Antioxidant treatments on the films provide continuous protection against loss of quality over a long period of time. This means that they can be useful on cured products – such as bologna, hotdogs, or pepperoni – as well as on fresh meats. Ongoing research is investigating the use of natural antioxidant compounds produced by rosemary, cinnamon, and other plants.

Researchers studying bacteria used in processing cheese found that it produced a protein that is effective in stopping the bacteria that cause acne. In fact, the protein, called a bacteriocin, was 100 percent effective in controlling acne bacteria in laboratory tests. The discovery has been patented while it undergoes further testing to determine how it works and to develop a method to increase the production rate. Because of the technical challenges, it will probably be several years before the product can begin clinical trials; but the Clemson discovery holds tremendous promise as a topical treatment for millions of acne sufferers around the world.

Another study is testing the ability of a bacteriocin to fight the bacteria that cause foodborne illnesses. The bacteriocin shows promise in reducing the levels of E. coli, salmonella, and listeria, as well as the spores that cause botulism. In initial tests, the protein was most effective when used in combination with normal food processing treatments, such as temperature, salt, and acid.

A separate study is seeking ways to enhance production of bacteriocins in the laboratory. At present, scientists are able to produce only very small quantities of these useful proteins. Larger quantities are needed for additional research and potential commercial use. As a first step toward producing larger quantities, the researchers are analyzing the genetic make-up of the proteins and identifying the active DNA segments.

In another study, ozone is being used to reduce harmful bacteria in common food ingredients such as locust bean gum, sodium caseinate, starch, and whipping cream. All of these ingredients can harbor E. coli and other harmful bacteria. Bubbling the gas form of ozone through the ingredients for as little as 10 minutes significantly reduced the levels of harmful bacteria. After treatment, there was no trace of the ozone left and no effect on the taste or consistency of the foods.

Other research is using marinade to enhance the flavor of ready-to-reheat and eat chicken. In this study, fresh chicken is injected with a salt and water solution , then precooked and frozen for later use by consumers or the food service industry. Further study is needed to conduct taste tests before recommending the treatment to food processors.