Blackberry juice has natural antimicrobial properties that inhibit the growth of foodborne pathogens such as E. coli, Salmonella and Listeria, according to a study.
November 10/College Park, Md./Food Safety Bulletin -- Blackberry juice has natural antimicrobial properties that inhibit the growth of foodborne pathogens such as E. coli, Salmonella and Listeria, according to a study in an ahead-of-print issue of Food Control. Each year, about 48 million Americans gets food poisoning. Of those, 128,000 are hospitalized, and 3,000 die of foodborne diseases. E.coli, Listeria and Salmonella are responsible for many of those infections.
The research team, from the University of Maryland in College Park included Hongshun Yanga, Daniel Hewesa, Serajus Salaheena, Cassandra Federmana, Debabrata Biswasa. They added 10% solution of blackberry juice to broth and milk containing cultures of the pathogens and measured bacterial levels at 0, 24, 48 and 72 hours.