NEW ANTIBACTERIAL MATERIALS FROM TEA-HOW FEASIBLE IT IS?

Scientific research can be funny some times if the objectives and purpose of the efforts by the scientists are carefully looked into. Scientists engaged in research to get a degree can be pardoned to some extent if they take up academic topics with very little relevance to the citizens and after all such work is intended more to train them in carrying out the studies methodically, truthfully and scientifically. There are millions of scientists engaged in food research in public institutions and universities though most of their out put is of very little relevance to the common man. In contrast private sector research produces innumerable patents and workable knowledge based innovations with very high application potential through technologization. Here is a typical piece of investigation from an American university which claims that the high value tea and wines can be used for making antibacterial materials for coating food contact surfaces. Readers may come to their own conclusions after perusing the below referred article.

"Researchers at Northwestern University have discovered new ways of utilizing the properties of naturally occurring polyphenols found in green tea, red wine and dark chocolate. Dissolving polyphenol powders in water with a small amount of salt instantly produces transparent coatings that kill bacteria on contact, have antioxidant qualities and are non-toxic. The sticky nature of polyphenols and the low cost of materials could open the door to a wide range of uses for these coatings. Apparently the coatings can stick to virtually any surface, even Teflon, and are only 20 to 100 nanometers thick, potentially making them ideal for use in a whole range products. "We discovered a way to apply coatings onto a variety of surfaces that takes advantage of the sticky properties of the polyphenol compounds," said Phillip B. Messersmith, Professor of Biomedical Engineering, who led the research. "It's a very simple dip-coating process, and the antibacterial and antioxidant properties are preserved in the coating. One could take a stainless-steel hip implant apply the process to it, and the coating that emerges spontaneously and with no other modifications will kill bacteria and quench reactive oxygen species, such as free radicals."

The results if commercially exploited may have a chance for use in high value applications like coating of biomedical parts for implantation in human body. However to expect that it will find application in food industry as an antibacterial coating may be far fetched. After all tea as well as red wines are food materials that cannot be diverted for non food applications without disturbing the market equilibrium. Probably many non food antioxidants available in plenty in nature could be a better and more appropriate source material for preparing the antibacterial solution. The suggestion that such poly phenols in salt solution can be a good antioxidant product for human consumption is untenable because salt is a substance not recommended for consumption in high quantities because of its role in disease like CVD, kidney malfunction and blood pressure. Nonetheless from the scientific curiosity angle this is a good discovery with some future potential. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ANTIBACTERIAL UMBRELLA-WHAT IS THAT?

Increasing episodes of Listeria monocytogenes contamination of animal based products like meat are causing serious concern, especially in retail super markets where meat muscles are sliced before serving to the consumers. As these slicers can harbor this pathogenic bacteria, transmission from serving to serving becomes a reality posing safety risks. L.monocytogenes happens to be one of the most versatile pathogens that can thrive even at cold temperatures if right moisture conditions prevail and almost 20% mortality is being attributed to infection with this pathogen, young and the elderly being highly vulnerable. What is interesting is that incidence of L.monocytogenes contamination occurs more frequently at the retail preparation level while factory processed products are comparatively safer. Though there are powerful chemicals that can kill the bacteria, their use in meat is restricted by food laws and use of chemicals invariably taint the product affecting the flavor and taste. Recent report that bacteriophage preparations specific to L.cytogenes are highly effective in sanitizing the meat products is a welcome news that is going to give relief to the retail Deli meat industry. Here is a take on this important development.   

"To comply with the regulation, Deli Brands initially used lauric arginate and a smoke derivative, but that created "issues with our process," Tew says. Next the company tried injecting sodium lactate and sodium diacetate into the meat products, but that caused flavor issues and increased processing costs substantially. Then, when USDA approved Listex as a processing aid in May of 2011, Tew and his colleagues were able to resolve their dilemma. "We started using Listex about 18 months ago on all of our whole-muscle cooked products," Tew says. "We found that by using Listex as a surface treatment with sodium lactate and sodium diacetate in the carrier solution, we improved our products' flavor profile, reduced our processing costs, and significantly increased our shelf life — to as long as 70 days. And because it's a processing aid, Listex does not have to be listed in ingredient statements, which means we didn't have to change our product labeling." Developed by Micreos Food Safety, Wageningen, The Netherlands, Listex is a culture of bacteriophages (or phages for short) that effectively eliminate Listeria monocytogenes. As phages occur in nature, are specific to their target bacterial species, do not affect desirable bacteria in foods or in the human gastrointestinal tract, and do not alter the finished product's organoleptic properties (such as taste, texture and color), Listex is listed by the Organic Material Review Institute, meaning it can be used in processing of natural and organic foods. Listex is one of the most cost-effective interventions on the market, says Dirk de Meester, Micreos' business development director".

The very mention of virus (bacteriophage) evokes some apprehension among consumers as they are causative agents for many deadly diseases mankind has been facing for centuries but bacteriophage preparation developed in the Netherlands is a harmless product that does not affect friendly and beneficial microgenome of humans, being highly specific to L.cytogenes. Industry seems to have accepted the technique of using the bacteriophage preparation for surface treatment which provides a protective umbrella to preempt contamination from L.cytogenes. As it is not considered an ingredient in the processing, there is no compulsion to declare the same on the front of the label of the pack. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com