Intense Antimicrobial Activity!

Research on ground meat that was contaminated with common food-borne pathogens showed that dried plums’ natural anti-microbial properties help make meat and poultry products safer.

As little as 3 percent of plum extract mixed with raw meats are more than 90 percent effective in curbing the growth of pathogens such as:

• E. coli
• Salmonella listeria
• Y. enterocolitica
• Staphylococcus

Researchers also noted two important facts about prune extract:

• It enhances the moistness of meat (the sorbitol contained in the dried prunes helps retain the moisture attracted by the prune pectins).
• Thanks to its neutral flavor, it does not alter or change the taste of the meat.

The research was sponsored by the California Dried Plum Board and carried out by Daniel Y.C. Fung, a professor at Kansas State University, and graduate student Leslie Thompson.