Center for Antimicrobial Research
California State Polytechnic University, Pomona
FOOD SAFETY RESEARCH
UPDATE
Cal Poly Pomona,s Center for Antimicrobial Research has made a promising discovery regarding the protection of our food supply from harmful bacteria. The discovery surfaced through the Center,s work in evaluating natural compounds and exploring how they might be applied commercially in the food industry.
This discovery involves using lactoferrin, a natural compound found in cow,s milk and whey, to prevent bacteria from attaching and multiplying on the surface of meat. Laboratory tests showed the activated form of lactoferrin to be effective in eliminating more than 30 different kinds of bacteria from meat samples, including E. coli O157:H7, Salmonella and Campylobacter.
For additional information, click on the links below, or contact Ron Fremont at (909) 869-4379.
Cal
Poly Pomona Team Discovers New Way to Protect Meat from Harmful Bacteria
(University Press Release, February 29, 2000)
Meat Tissue Photo Demonstration
A.S. "Narain" Naidu, Ph.D. Biography