Dried plums, otherwise known as prunes, have been shown to possess antimicrobial properties that can help keep meat safe.
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Scientists at Kansas State University tested the impact of prunes on ground meat that was contaminated with common foodborne pathogens, and round that raw meats mixed with as little as 3% of plum extract are “over 90% effective in suppressing the growth of major food-borne pathogens such as E. coli 0157:H7, Salmonella, Listeria, Y. enterocolitica, and Staphylococcus,” reports Health and Medicine Week.
The advantage of prunes over other additions that may kill pathogens, such as spices and garlic, is that the plum extracts do not effect the taste of the food.
Fung said adding dried plum mixtures to meat works as an antioxidant to prevent lipid oxidation, which is similar to freezer burn in meat, as well as being an antimicrobial agent to kill pathogens.
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