A new sort of condiment? What type of additive would you prefer on your burger or hot dog: bacteria or a viral mix?

William Mitchell College of Law student, Lisa McCormick, prepared this post.

While perusing some food blogs earlier this week, my attention was caught by a press release included on the US Food Safety blog, www.blog.usfoodsafety.com , concerning a new anti-Listeria product.  The US Food Safety Blog referred to the product Micocin^(R), a spray solution designed to control the growth of Listeria in packaged meat products.   Micocin^(R) was recently approved in Canada and granted GRAS status by the USDA providing for immediate use in both Canada and the US.  Micocin^(R) was developed from a strain of “naturally-occurring bacteria” Carnobacteria maltaromaticum.  In following an additional press release by Griffith Labs regarding Micocin^(R), I was particularly amused by the following:

“The Micocin bacteria culture is already being used in consumer food products and it has no effect on the flavour, texture or appearance of the products to which it is introduced, so consumers can be protected without the addition of extra chemicals or technical-sounding ingredients being added to the food label. “

It sounds as though we should feel “lucky” that we don’t have to be burdened by wondering what these “additives” are.  However, don’t get me wrong here, Listeriosis is a serious problem.  I just don’t know yet what I think about these additives because prior to reading this post, I didn’t know this was already occurring and used in the US.

Listeriosis is a serious infection with a significant mortality rate that is caused by eating food contaminated with the bacterium Listeria monocytogenes.  Controlling Listeria can be especially problematic in “ready to eat” foods found at deli counters, fast food establishments, etc.  Products affected can be ready to eat meats, poultry, dairy (including soft cheeses) and seafood.  

In the US, the FDA, USDA and CDC have made the prevention of Listeria the focus of several programs, prompting the research of development of innovative products or “food additives” to combat Listeriosis. In 2006, the FDA approved a product “LMP-102” consisting of 6 different viruses or “bacteriophages” that specifically target, infect and destroy Listeria monocytogenes.  The product is designed to be sprayed on ready to eat meats and poultry. 

Thanks, Lisa!