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Naturally derived biological compounds.

Naturally derived biological compounds and other natural products may find use in controlling pathogens in salads, dressings, purees, jams, jellies and juices. However, we're limited in our use of natural preservatives because of associated flavors that can alter the taste of food. Isothiocyanates have potent antimicrobial activity when used in packaged foods. Improving our understanding of how such compounds function, and how they affect the survival and growth of microorganisms, can help us improve the quality of foods naturally while preventing microbial contamination.

Natural compounds combined with high pressure, sonication, high-intensity pulsed light, pulsed electric fields and irradiation techniques offer new ways to reduce pathogens in foods. We should overcome problems experienced using conventional sanitizing processes by targeting the treatments to microbial attachment sites in fruits and vegetables.

Contact: John Cherry, USDA-ARS Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Phone: 215-233-6595. Fax: 215-233-6777. Email:
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Title Annotation:In Brief
Publication:Microbial Update International
Date:Dec 1, 2006
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