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did you know that red wine is known to have multiple health benefits. Researchers at the University of Missouri-Columbia have found that red wine may also protect humans from common food-borne diseases.

Researchers Azlin Mustapha, associate professor of food science in the College of Agriculture, Food and Natural Resources, and Atreyee Das, a doctoral student in the food science program, are conducting on-going studies examining the inhibitory effects of numerous types of red wines, as well as grape juice, against pathogens and probiotic bacteria, which naturally reside in the intestinal tract and can be beneficial in combating, among other things, high cholesterol and tumors.

They found that red wines – Cabernet, Zinfandel and Merlot in particular – have anti-microbial properties that defend against food-borne pathogens and don’t harm naturally useful bacteria like probiotic bacteria.

E. coli, Salmonella Typhimurium, Listeria monocytogenes and H. pylori were among the pathogens examined. E. coli and Listeria can be fatal. Mustapha said the most promising results involved Helicobacter pylori, which can be transmitted via food and water and is the main cause of stomach ulcers.

“Our study is a little different than those previously reported in the media. Those studies promote moderate red wine consumption for cardiovascular diseases,” she said. “We went a step farther and asked: If red wine is already good for cardiovascular diseases, what about food-borne pathogens? If you get a food-borne illness and drink red wine, will that help decrease the symptoms a little bit? This study showed that the four probiotics tested weren’t inhibited by red wines; the pathogens were.”

In lab tests, Mustapha and Das focused on ethanol, pH levels and reseveratrol, which is a phytochemical found in grape vines and the skin of grapes. It also is responsible for the red coloring in red wines. They found that in addition to ethanol, pH and reseveratrol also may inhibit food-borne pathogens.

Numerous white wines also were tested, but yielded no positive results, the researchers said.

“It’s not just ethanol in the red wine that is inhibitory toward food-borne pathogens, but other factors which include the pH of the wine – because wines are a little acidic, and possibly the phytochemicals may have an effect,” said Mustapha, noting that grape juice produces similar results.

“We hypothesize that these phytochemicals, reseveratrol being the main one, also play a role not just as antioxidants but also may have some inhibitions against food-borne pathogens. Now, we’re concentrating mainly on the reseveratrol effects on these pathogens.”

The findings were recently presented at the Institute of Food Technologists annual conference in Chicago. http://munews.missouri.edu

According to the Sydney Morning Herald, a listeria contamination scare has forced a Victorian food processor to recall its smoked trout mousse products after an elderly Melbourne man became ill.

The 89-year-old victim fell ill after eating the Yumi brand of smoked trout mousse and subsequent tests had proven positive for listeria, Victorian chief health officer Dr Robert Hall said.

The health scare has prompted 200 gram packs of Yumi-branded smoked trout mousse or dip with use-by dates of 10/03/07 to 16/03/07 to be recalled from supermarkets across Victoria and NSW.

“People should not eat this product and should return it to the point of purchase,” Dr Hall said.

“The company is cooperating with the recall and has assisted us in the investigation.”

Authorities say listeria infection is uncommon but can lead to death in the elderly and those whose immune systems are not working properly. It is also a hazard to pregnant women and their unborn babies.

Symptoms, which can take up to 70 days to appear, can include fever, headache and aches and pains and if untreated can lead to meningitis or septicaemia.

The bacteria could be treated with antibiotics and the 89-year-old man taken ill had fully recovered after treatment, Department of Human Services spokesman Bram Alexander said.

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Now here is some interesting news, a food recall in Australia due to oysters being contaminated with a virus rather than a bacterial pathogen. The recall is due to the norovirus in oyster imported into Australia from Asia.

Interestingly, the testing of food product for norovirus is not common and is technically very difficult. For a public recall to occur due to this virus, it must have come about due to many gastro cases and an intensive investigation. Could there be future lawsuits from this? Who knows?

A similar incident did occur in 2003 when frozen oysters from Japan were implicated. For more information click here

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