Beef products have long been under the inspection of pathogens but the latest research by researcher Vivian Chi Hua Wu from University of Maine reports about treating minced beef with cranberry juice to inhibit the growth of bacteria. Raw samples of bacteria-laden beef when treated with cranberry juice at 21 degree Centigrade or seven degree Centigrade showed a reduction in the food borne illness.
Consumers can get a sure shot benefit out of the double protection of antimicrobial and antioxidant effect of cranberries if the addition of cranberry juice can be made possible while processing minced meat on an industrial scale. The food manufacturers can also consider this as a possible natural alternative to kill pathogens in bacteria prone foods.
