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Plum extract.

As little as 3% of plum extract mixed in raw meat is more than 90% effective in suppressing the growth of major foodborne pathogens such as E. coli O157:H7, Salmonella, Listeria, Y. enterocolitica and Staphylococcus.

In addition to suppressing pathogens, the extract can enhance the moistness of meat and increase yields. Adding a prune mixture would be most applicable to school lunch programs, where meat products are prepared at central locations and rewarmed at satellite kitchens.

Scientists hope to expand the research to cover poultry products such as chicken and turkey.

Contact: Daniel Fung, Kansas State University, Department of Animal Science and Industry, 225 Call Hall, Manhattan KS 66506. Phone: 785-532-1208. Fax: 785-532-5681. Email:
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Title Annotation:In brief
Publication:Microbial Update International
Date:Feb 1, 2007
Previous Article:Lactoferrin.
Next Article:Antimicrobial coatings inhibit S. enterica, E. coli O157:H7 on roasted turkey.

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