In the future, consumers may be adding a powerful "spice" to their food that could save lives. Researchers in Canada are developing a natural antibody cocktail that can help prevent the most common foodborne germs, including E. coli and Salmonella, which cause thousands to become sick or die each year in this country.
Derived from freeze-dried egg yolk, the substance is nicknamed a spice because it can be sprinkled or sprayed onto meats, fruits and vegetables to complement existing sanitation protocols. The so-called spice does not alter the taste of food.
Food contamination is on the rise in this country and is increasingly seen as a possible means of bioterrorism. One of the pathogens cited by the World Health Organization as a possible agent of bioterrorism is Salmonella, which this spice could protect against, the researchers say.
Michael Bernstein | EurekAlert!
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