Food-borne Illness

The spice of life: Antibody cocktail targets deadly germs

Published in TB and Outbreaks Week, April 8th, 2003

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 food-borne germs, including E. coli and Salmonella.

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...

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Source: TB and Outbreaks Week (2003-04-08)

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