Claremont, CA (PRWEB) October 31, 2013
Escherichia coli, or more commonly E. coli, have become the source of feared news stories for consumers of fresh meat, fruit and vegetables due to recent contamination outbreaks. Research conducted at the School of Environment, Natural Resources & Geography, at Bangor University, Bangor, UK with Synedgen’s new polysaccharide technology shows that a safe polymer derived from shrimp shells has activity to stop the growth and potential infection by these pathogens that infect the gastrointestinal tract. The data appears in the September issue of the International Journal of Food Science and Technology, a premier journal that promotes new knowledge and techniques in the food sciences.
E. coli O157:H7 is a particularly deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days after consuming contaminated food or water. While most people recover within a week, some develop hemolytic uremic syndrome (HUS), a type of kidney failure most common in young children and older adults.
Stacy Townsend, PhD and Shenda Baker, PhD of Synedgen, and Rabya Lahmer, Prysor Williams, PhD and Davey Jones, PhD from Bangor University present the research in an article “Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase.” The researchers showed that a chitosan derivative developed by Synedgen could help to control the spread of food-borne pathogens on Escherichia coli O157:H7 within contaminated beef juice at room temperature. Beef juice typifies a high-nutrient environment often found in meat packaging where E. coli can multiply; it has been identified as a major source of cross-contamination in food processing environments.
The results showed that the Synedgen chitosan derivative was most bioactive against bacteria in the lag phase, which is the earliest stage of the bacterial grow
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