Avocado Seeds Can Prevent Listeria in Food

21 Nov 2016 --- A study published in the Journal of Food Science has found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods.

The study found that the compounds could potentially control microbes that cause Listeria, a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems.

As consumer demand for food products formulated without synthetic additives increases, the findings could spark opportunity for the food industry. Scientists have faced the challenge of finding additives that ensure food is still safe for consumers to eat, but are also “natural”.

The study saw researchers from Tecnologico de Monterrey in Mexico compare enriched acetogenin extract (EAE) from avocado seeds with two name-brand synthetic antimicrobials.

They found that the EAE presented similar listeria-properties and chemical profiles to the synthetic antimicrobials.

The EAE was effective at 37 degrees Celsius (98.6 degrees Fahrenheit) and at a refrigeration temperature of 4 degrees Celsius (39.2 degrees Fahrenheit).

While humans already consume acetogenins from avocado pulp that are above anti-listerial levels, bioavailability and safety of the extracts from avocado seeds need further assessment.

As avocado seeds are a waste product of the food industry, and these results offer a value-added, sustainable opportunity for manufacturers.