Separating the Beef from Bacteria
Despite the FDA's federal prose (below), this is an interesting story.
Lactoferrin is a natural protein found in dairy products. When lactoferrin is
applied to meat, it helps protect the meat against many different types of
harmful bacteria, including E. coli, Salmonella and Campylobacter.
Lactoferrin is one of the proteins responsible for providing protection to
infants before their immune systems begin to function. It is found in high
concentrations in mother's milk. It is a minor protein in cow's milk (0.3% by
weight) and is extracted from skim milk or whey through protein separation.
Lactoferrin is an iron-binding protein. It acts as an antimicrobial agent by
tying up the iron required by bacteria for growth and by its ability to detach
bacteria from meat surfaces and eliminate bacterial attachment structures,
making them incapable of colonizing and multiplying.
For more information, please visit the following MedicineNet.com areas:
Barbara K. Hecht,
Ph.D.
Frederick Hecht, M.D.
Medical Editors, MedicineNet.com
Lactoferrin to Fight E. Coli on Raw Beef
August 22, 2003 -- FDA today announced that aLF Ventures, Salt Lake City,
Utah, has consulted with the agency about aLF Ventures' plans to market
lactoferrin, a component of an anti-microbial spray. This spray can be applied
to uncooked beef carcasses to fight E.coli 0157:H7, an organism that can cause
severe gastrointestinal disease in humans. FDA informed aLf Ventures today that
it does not question their decision to market lactoferrin, an anti-microbial
protein found in cow's milk and beef.
Although aLF Ventures was not required to seek approval from FDA before it
marketed lactoferrin, aLF Ventures provided FDA scientific data supporting the
firm's conclusion that lactoferrin is "generally recognized as safe"
(GRAS) and safe for the general population as well as for individuals who are
allergic to milk.
"Innovative technology is a critical building block in preserving the
strong foundation of the U.S. food supply," said Dr. Lester Crawford,
Deputy Commissioner of the Food and Drug Administration. "We must continue
to encourage scientific research and new technology to maintain this nation's
safe food supply."
A substance used in food can be GRAS if its safety has been established by
generally available scientific data and information that lead qualified experts
to conclude that the use of the ingredient is safe for its proposed use.
In its notice submitted to FDA, aLF Ventures noted that the amount of added
lactoferrin that remains on the beef after spraying is comparable to the amount
of lactoferrin that is naturally occurring in the beef.
aLF Ventures also submitted data to the U.S. Department of Agriculture (USDA)
regarding the effectiveness of lactoferrin against E.coli 0157:H7. USDA is the
agency responsible for addressing labeling issues with lactoferrin-treated beef.
Source: FDA Talk Paper #P03-62, August 22, 2003 (www.fda.gov)
Last Editorial Review: 8/25/2003
Nutrition, Food & Recipes RSS