|Submit Date:||17 Jan 2007|
|You can buy this remedy at:||any food store|
|Remedy will cost you:||unknown|
|Country of Remedy:||USA|
|More Links about this Remedy:||http://www.foodcontamination.ca/fsnet/2004/5-2004/fsnet_may_29.htm|
|# Comments posted to this remedy:||0|
|# of times remedy read:||4,307|
|Dosage should be related to weight:||unknown|
|Dosages used in clinical trials are significant:||unknown|
|Maximum dosages in relation to side effects and serious side effects:||unknown|
|Other foods/nutrients/medications that can affect absorption or utilization:||unknown|
|Foods that provide the nutrient recommended as a remedy (or reference giving same):||unknown|
|Total # reviewers:||0|
|No Side Effects:||0.00|
|Ease of Use:||0.00|
|Effective after long term use:||0.00|
Figs may inhibit growth and survival of harmful microbes in food
May 27, 2004
American Society for Microbiology
NEW ORLEANS – New studies show that figs and figs extracts may be effective at inhibiting the survival and growth of harmful microbes in food. Researchers from
North Carolina A&T State University present their findings today at the 104th General Meeting of the American Society for Microbiology.
For years, trees throughout Europe and the Mediterranean have been cultivated and fig extracts have been used to fight various ailments such as constipation,
bronchitis, mouth disorders and wounds.
Externally, they are found in the latex used in ridding patients of warts.
In the research presented today, Maysoun Salameh and colleagues examined the antimicrobial effect of figs extracts on the reduction and inhibition of microbial
loads of the popular food contaminants, E.coli and Salmonella. Figs were sliced and blended into liquid after which strains of E.coli and Salmonella were added
to the solution. After an incubation period of up to twenty-four hours, results showed a reduction in bacterial growth. Control samples not treated with fig
juice revealed an increase in bacteria.
"These findings can be utilized by the food industry in the future by adding figs extracts, its original and/or modified liquid form, to processed foods," says
Salameh. "Its active component can also be isolated into pure forms as natural food additives into many food products."
In a related study also presented today, another group of researchers from North Carolina A&T will present data illustrating the antimicrobial properties of
guava extract and its potential use as an all natural food preservative.