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Microcap & Penny Stocks : THE OZONE COMPANY! (OZON) -- Ignore unavailable to you. Want to Upgrade?

To: Jeffrey L. Henken who wrote (2761)	3/4/1998 8:04:00 PM
From: Aishwarya	Respond to of 4356

And you have weirdos looking for bugs to kill bugs. Safe bug-killing bacteria are poised to join the battle against dangerous bacteria which cause food poisoning and spoilage. If the new bacterial allies perform as expected when incorporated into foods or packaging,they could save food manufacturers and restaurants "millions of dollars" annually, said bacterial molecular geneticist Dr Barrie Davidson, head of The Centre for Food Science and Engineering at the University of Melbourne's department of biochemistry. Bug-fighting bugs could also make food safer, thereby cutting the costs of treating food-borne disease, Dr Davidson said. The key to the new form of germ warfare is the fact that some bacteria produce tiny proteins called "bacteriocins". The natural function of bacteriocins is unclear, but they act like highly specific germ killers, attacking other bacteria that resemble them closely. Dr Davidson and his colleagues at the Co-operative Research Centre for International Food Manufacture and Packaging Science, which includes food industry giant Goodman Fielder, are using piscicolin, a patented bacteriocin they discovered in 1995, to target listeria monocytogenes. "Listeria grows under conditions of cold storage," he said. "It has the potential to contaminate a wide range of foods." While salmonella sickens more people, listeria is particularly dangerous for pregnant women. The team's goal is to create a stable form of piscicolin, produced by the carnobacterium piscicola, which could be mixed into soft cheese and processed meat, or added to water used to wash fresh salad greens. "Because the bacterium is present in foods we've been eating for thousands of years we can be confident that its by-products are not injurious to human health," said Dr Davidson, who expected that piscicolin would be available commercially within two to three years. His group is also looking for a bacteriocin which could attack salmonella. Dr Davidson said the need for such biopreservatives was rising, along with the public demand for fresh foods, untreated by salt or chemicals. "That requires very good hygiene and storage conditions," he said. "The food industry can do that, but once food gets into the consumers' hands ... all sorts of things can start to happen." Mankind never runs out of ideas ..Even if it is a pinnacle of madness. Regards, Sri.