Irish scientist finds new method of warding off E.coli and salmonella in meat

Irish scientists discovery could extend the shelf life of food

Three year old naturally preserved meat - would you eat it? Soon you may be able to thanks to a discovery by scientists at the University of Minnesota research team that's headed by Irish microbiologist Dan O'Sullivan.

O'Sullivan's team has discovered that bisin, a compound produced by harmless bacteria, kills harmful gram-negative bacteria, including salmonella and E. coli, with remarkable efficiency.

If approved the new technique could end irradiation as a way to fend off E. Coli, a relief to some in the scientific community who are still concerned about the potential side effects.

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The new technique stems harmful bacteria without apparent health risks, unlike many other preservatives and bisin-producing bacteria are actually found in the human digestive system.

O'Sullivan's team hopes to add bisin to dairy and meat products to reduce the risk of E. coli and salmonella contamination almost to zero and by doing so, they may be able to extend the shelf life of these products for up to three years.

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