Cranberry marinade makes turkeys safer
Source of Article: http://www.msnbc.msn.com/id/27927799/ New study
finds cooking with the juice kills common foodborne
pathogens
By Jennifer Viegas updated 1
hour, 24 minutes ago Roast turkey and cranberry sauce is a
classic combination, but home chefs would do well to also cook their turkey
with cranberry juice, which a new study has just determined kills common foodborne pathogens. The study is the first ever to document the
antibacterial effects of the American cranberry against the pathogens
Escherichia coli, Listeria monocytogenes,
Salmonella and Staphylococcus aureus. All can cause
illnesses that may lead to death, such as the deadly outbreak of E.coli-tainted spinach a
few years ago. Lead author Vivian Chi-Hua
Wu told Discovery News that it's "recommended to cook turkey to an
internal temperature of 180 degrees Fahrenheit (if the turkey is stuffed, the
temperature of the stuffing should be 165 degrees Fahrenheit) to ensure the
elimination of possible pathogen contamination." "However, consumers may not often monitor
the internal temperature of meat during the cooking process," added Wu,
an assistant professor of microbiology and food safety at The University of
Maine. Adding cranberry concentrate to the meat, said Wu, may help eliminate
bacteria as well. For the study, which will be published in the
December issue of the journal LWT- Food Science and
Technology, Wu and her colleagues added
cranberry concentrate at various strengths to distilled water. The four
pathogens were introduced and monitored for less than a day to a week. Within five hours at 39 degrees Fahrenheit, Staphylococcus and Listeria were
reduced to non-detectable levels. After a day, no pathogens were detected in
the cranberry concentrate. Very high magnification provided by
transmission electron microscopy showed cranberry juice destroying the
bacteria cell by cell. It appears that the tart berry's acid eats into
bacterial cell walls, spilling their "guts," which are then
attacked by numerous antimicrobial compounds also present in the berry. At first Wu and her team thought the acid
alone might be the active component, so they created a citric acid, malic acid and quinic acid
concoction to see how it would handle the introduced pathogens. It wasn't
nearly as effective as the cranberry concentrate. The researchers suspect phenolics,
a class of chemical compounds in cranberries that include color pigments and
flavor compounds, join forces with the berry's natural acid to create a
killer one-two punch that wipes out bacteria. "Natural phenolic
compounds are gaining more and more interest these days due to their
potential health benefits," Wu said. "Berries, like cranberries,
are rich in phenolic compounds." Drinking cranberry juice and eating
cranberries, such as in cranberry sauce, may inhibit the development and
progression of cancer and cardiovascular disease,
according to other research. For poultry preparation, however, cooks are advised
to marinate the meat in a white cranberry juice
brine, and/or to baste the turkey with white cranberry juice, which can be
mixed with melted butter, herbs and other seasonings. More
good news for cranberry growers and lovers is that a new cranberry hybrid has
just been introduced to the market. It looks and tastes like regular
cranberries, but it results in higher yields and is so hardy that it reduces
the need for herbicides and pesticides, according to the hybrid's inventor, Nicholi Vorsa of Rutgers
University. Vorsa said
the new cranberry, called Crimson Queen, will help to satisfy year-round
cranberry cravings for juices, fruit drinks and "craisins,"
in addition to going into winter holiday sauces. Wu
said cranberries might even wind up in burgers. She
explained that one of her earlier studies found "a hamburger containing
cranberry concentrate amounting to five percent of its weight was accepted by
testers," resulting in a safer, healthier burger with no discernable
cranberry overtones. Wu
concluded, "Incorporating cranberries into food preparation, one day,
may be a natural way to minimize food contamination."
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