Cranberries May Provide Protection Against Food Poisoning

28/06/06 While summer is the ideal time to enjoy cookouts and backyard feasts, hot weather combined with eating outdoors can be a breeding ground for food related illness. Every year, an estimated 76 million cases of foodborne illness and 5,000 associated deaths occur in the United States. Traditionally, chemical additives have been used to preserve food, but more and more consumers are
seeking natural alternatives. New research finds cranberries may offer a unique line of defense against food poisoning with their unique ability to reduce the growth of Salmonella and E. coli and other types of bacteria found in food. These findings suggest that cranberries may be a natural and delicious way to make that summer barbeque a safer one.

In this new study, presented last weekend at the Institute of Food Technologists (IFT) Annual Meeting, researchers added cranberry concentrate to samples of raw ground beef tainted with several types of bacteria that frequently cause food related illness. After observing the ground beef over several days, scientists discovered that the cranberry concentrate significantly reduced the growth of Salmonella, E. coli and other dangerous bacteria in the beef.

"The drive to discover and develop safe, effective and natural antimicrobial agents is ever increasing," said Dr. Vivian Chi Hua Wu, who presented her study at the IFT conference today. "With numerous health benefits, cranberry's antimicrobial effect offers considerable promise as a natural and effective tool to control food-borne pathogens and reduce the incidence of food-borne illness."

This latest study supports an earlier review published in the journal Biofactors that reported compounds in cranberries inhibit the growth of bacteria associated with food-borne illnesses.

Cranberries are widely known for their unique "anti-adhesion" activity that protects the body from certain harmful bacteria that cause urinary tract infections (UTIs), stomach ulcers and gum disease. This anti-adhesion activity is primarily due to a natural compound in the fruit called proanthocyanidins (PACs). Cranberry's PACs contain a unique A-type structure, while most other foods contain only the more-common B-type PACs. It is cranberry's A-type PACs that are responsible for this anti-adhesion mechanism of action.

Since cranberry PACs also function as antioxidants, they provide a dual anti-adhesion and antioxidant health benefit. With more PACs and antioxidants per gram than most fruit, cranberries ward off certain bacteria and bolster the body's defenses against free radical damage that can contribute to many chronic diseases including heart disease.

Furthermore, research published in the Journal of Food Protection previously found that cranberry juice reduced E. coli, Salmonella and other bacteria in unpasteurized apple cider. Apple cider is particularly susceptible to E. coli and Salmonella contamination and cranberries provide a more natural way to reduce bacteria during the production process.

Incorporating cranberry into food preparation, one day, may be a natural way to minimize food contamination.

Enjoy the great tasting, health goodness of the cranberry when preparing for your summer gatherings. Whether making a succulent sauce for Spicy Cranberry Chicken Drummettes, a Quicky Cranberry Grilling Sauce, or Cranberry Honey Glaze, there are a variety of ways to add cranberries sweet, tangy taste to meats, seafood and poultry.