Posted on 06/24/2004 3:30:34 PM PDT by blam
Week of June 19, 2004; Vol. 165, No. 25 , p. 397
Compound in salsa kills off salmonella
Alexandra Goho
Salsa is more than just a spicy condiment. New research suggests it may also offer protection against Salmonella, the common foodborne pathogen that can cause severe sickness and even death.
In preliminary experiments, chemist Isao Kubo of the University of California, Berkeley determined that the juice from salsa, which contains mainly tomatoes, onions, cilantro, and green chilies, has antibacterial properties. Now, reporting in the June Journal of Agricultural and Food Chemistry, Kubo and his colleagues have zeroed in on a particular chemical: a compound in fresh cilantro leaves called dodecenal.
After isolating dodecenal, the researchers exposed Salmonella choleraesuis to the compound. Not only did it kill the bacterial cells, but it was twice as potent as gentamicin, a drug commonly used to treat the foodborne illness.
The presence of dodecenal in salsa might explain why residents of Mexico don't develop salmonellosis, even though visitors to the country often contract the illness when exposed to Salmonella-contaminated food products, says Kubo.
Now that scientists know about dodecenal's antibacterial powers, they might use it to develop a new treatment for Salmonella poisonings. Alternatively, Kubo says, dodecenal might find its way into general disinfectants or food additives to prevent the pathogen's transmission.
Carumba!
Haven't had a serious sore throat in almost a DECADE now since using, along with hot sauces, Cayene Pepper ...
Seriously, I had roughly one sore (strep) throat a year - and cured that cycle through the use of Cayene Pepper (several taps in coffee usually). I have *never* been so healthy in my life ...
I guess my dad was smarter than I gave him credit for. When I was about 14 (1954) I tried to beg off school because of a cold. He gave me 2 tablespoons of hot sauce & pronounced me cured. I don't think I ever complained about a cold again.
The press has had several of these types of stories telling us about the virtues of cilantro. I suspect a cultural "softening up" before the outright mexican takover. Oh yea, get used to pressing "2" at the drive up teller to speak english.
My grandmother, same era, gave me Dr Glescoe's Cough Syrup every time I cleared my throat, ghastly stuff.
The only problem with salsa occurs when going poopy.
Interesting - a number of years ago quite a few people DIED from salmonella poisoning from a Picante Sauce made in San Antonio, Texas. It took them a few years to recover from that.
That was a commercial picante sauce - not a home-made. I will not name the company.
So if pet turtles ate cilantro would they would be safe to handle?
I am a salsa freak and I always told everyone to eat salsa when they felt sick. I always did and I swear it would chase away the germs!
When I eat sushi, I go heavy on the ginger. BTW, I love ginger.
Sort of like ginger when eating sashimi, just in case a parasite gets by.
I'm eating Pace picante sauce and tortilla chips right now. ( I don't eat that stuff from NJ)
"This salsa was made in New York City!" "NEW YORK CITY??!!! Get a rope..."
Two chopped onions, eight chopped Roma tomatoes, one or two peeled jalapeno and two or three peeled banana peppers, one green pepper--all chopped-- and two or three cups of finely chopped cilentro. Salt to taste and sprinkle a bit of malt vinegar over the mix while tossing. Spoon onto low-fat cottage cheese and eat with Blue Corn Chips ... truly the breakfast of champions (holds diverticulosis at bay, also).
Lots of cilantro in Thai food. I think we'll be taken over by Thailand...
Wasabi has the same type of propertys.
Then again I've been accused of using sashimi as a wasabi delivery device so I might just be rationalizing.
I've saved your recipe. Will try soon. Thanks!
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