Articles of Interest

October 27, 2016  |  by Woodcock NH(1), Hammond BH, Ralyea RD, Boor KJ.  |  Source: Short communication: Nalpha-lauroyl-L-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk.

Author information: (1)Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of l-arginine, Nalpha-lauroyl ethylester monohydrochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 mg/L) to conventionally homogenized and pasteurized 3.25% fat chocolate or unflavored milk products. The treated milks and corresponding untreated controls were held at 6 degrees ... Read more →

March 23, 2016  |  by Sarah Buckleitner, Mississippi Agricultural and Forestry Experiment Station  |  Source:

Scientists at Mississippi State University are working to rid poultry products of bacteria that can cause foodborne illness before they leave the processing plant. Foodborne illness is a serious concern among producers, processors and consumers. Each year, a million people in the U.S. contract foodborne illnesses from Campylobacter jejuni, or C. jejuni, common bacteria found in healthy poultry and cattle. MSU scientists recently tested the use of lauric arginate, a naturally derived, antimicrobial compound approved by the U.S. Department of ... Read more →

May 27, 2015  |  by Judie Bizzozero  |  Source: Food Product Design

If you think the clean-label movement is just a passing fad, you better pull your head out of the sand and take notice. According to a new report from Packaged Facts, eighty-seven percent of Americans look at the Nutrition Facts panel on packaged foods and beverages at least sometimes, while 56 percent actively seek out nutritional information and guidelines. According to the “Nutritional Labeling and Clean Labels in the U.S.: Future of Food Retailing” report, 67 percent of consumers prefer ... Read more →