Source:  Ann Bagel Storck, MEATINGPLACE.COM, 5/28/09

Food Safety Consortium researchers at the University of Arkansas System's Division of Agriculture found that they could greatly reduce E. coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium in chicken breast meat by infusing combinations of organic acids — acetic, citric, lactic, malic and tartaric — into the meat.

Three of the organic acids — malic, citric and tartaric — were most effective against S. Typhimurium and E. coli O157:H7, more than they were against L. monocytogenes. The researchers also experimented with extracts from green tea and grape seeds in combination with the acids. When irradiation also was used results were "significant" against all the pathogens, the Food Safety Consortium said in a news release.

"We want to determine the least amount of plant extracts that we can use and the least amount of irradiation dosage to get the best inhibitory effect," said Navam Hettiarachchy, a UA food science professor who supervised the project.

The researchers are also using the plant extracts to serve as antioxidants, which minimize lipid oxidation and its potential adverse effects on product flavor, color and texture.

The research is continuing, but Hettiarachchy said a poultry company has already expressed interest in the project's findings.

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