Researchers at RMIT University in Melbourne, Australia, have shown how to use compounds that kill the natural bacteria in the fermented pork snack Nem moo to keep foods fresh longer.
Fermented pork snacks and moo moo are eaten raw, but when cooked correctly they do not cause food poisoning. This is because the friendly bacteria that breed in fermented meat create special compounds that destroy more dangerous bacteria.
A team of RMIT researchers traveled to Vietnam and investigated the potential antibacterial properties of nemutua after observing people eating raw meat snacks not getting sick in spite of the hot and humid climate. Inspired to do.
They then discovered in Nem Chua a new type of bacterial-killing compound called plantacyclin B21AG. Bacteriocins puncture the membranes of target bacteria. This causes the cell contents to leak out and effectively kill the bacteria. The only bacteriocin on the market in the 1960s-Nisin-is currently licensed for use as a food preservative, but its use is restricted due to its sensitivity to temperature and pH.
According to researchers, Nem moo-derived compounds are more robust than nisin and are effective against a wide range of bacteria, even after exposure to the various environments typical of food processing.
They can survive heating to 90 ° C for 20 minutes and are stable at both high and low pH levels, they say, and the compound contains potentially life-threatening Listeria monocytogenes. He added that it can also destroy organisms that cause a variety of diseases commonly found in food. It can withstand refrigeration and even freezing.
Researchers say the findings could help address two global issues: food waste and food-borne illnesses.
Food waste is a global problem, costing about $ 680 billion annually in developed countries, consuming nearly a quarter of the water used in agriculture and 8% of global greenhouse gas emissions. Is producing. On the other hand, food poisoning such as Listeria monocytogenes and Salmonella affects millions of people each year and can be life-threatening for pregnant women, the elderly and people with immunodeficiency.
Potential for large-scale production
Co-principal professor Oliver Jones added that it could create a bacterial killer on an industrial scale to take advantage of changes in consumer habits.
“Scientists have known for years about compounds that kill these bacteria, but the challenge is to produce enough to be used in the food industry.” Jones, Vice Dean of Biological Sciences and Food Technology at RMIT, said:
“Nemture compounds are colorless, odorless, tasteless and very elastic.
“Through this new study, we have identified suitable growth conditions that could potentially be mass-produced on an industrial scale.
“We hope that future developments will make this an effective, safe and completely natural solution for both food waste and food-borne diseases.”
Researchers at RMIT’s science department are planning to begin experimenting with ways to further purify the compound and incorporate it into test foods.
https://www.foodnavigator.com/Article/2021/06/09/Bacteria-killer-found-in-fermented-meat-snack-set-to-tackle-twin-problems-of-food-preservation-and-waste?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS A fungicide in a fermented meat snack set that solves the two problems of food storage and disposal