Olive Powder Against Escherichia coli and Carcinogens (Heterocyclic Amines)

Agricultural Research Service and cooperating universities are working for a better burger. It does not mean they are making a more delicious burger. They are into making a safer burger instead.

Olive powder, a byproduct of olive oil processing. Yet another byproduct of great importance. It is found effective against Escherichia coli O157:H7. Well-known cause of food poisoning in the United States and is blamed for 60,000 illness case annually. It suppresses the formation of Heterocyclic Amines (HCAs), a potential cancer causing substance and neurotoxin.

Scientist found out it is effective in eliminating E. coli and suppressing MeIQx by 80% and PhIP by 84 percent.  The substance responsible for… is not yet known. It can come later, what more important is it help us deliver safer foods.

Heterocyclic Amines (HCAs) are formed when the recommended doneness for patties is reached. The same condition required to eliminate Escherichia coli O157:H7. Formed at high cooking temperatures, especially on burnt parts, when creatine reacts with amino acids. Formation occurs on beef, pork, fowl and fish.  About 17 HCAs have been suspected dangerous to human health. They are related to stomach, colorectal, pancreatic and breast cancer. The two HCAs MeIQx and PhIP are in the list National Toxicology Program’s of possible carcinogens. It is also found to be neurotoxic.

via and wiki


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