For those families who often suffer from food spoilage, the following message is undoubtedly the gospel. According to the British "Daily Mail" reported on August 15, US researchers discovered a natural preservative that can extend the shelf life of foods up to several years.
This magical preservative is called "bisin" and is found in some innocuous bacteria. According to the researchers, Bisin effectively inhibits the growth of harmful bacteria such as E. coli, Salmonella and Listeria, effectively preventing the corruption of meat, fish, eggs and dairy products, and extending seafood, cheese products and canned foods. Etc. shelf life. Some Bissin-incorporated foods can be stored for several years without having to be in the refrigerator; even for opened wines or salad dressings, Bissin is equally effective.
Dr. Dan O'Sullivan, a microbiologist at the University of Minnesota, United States, discovered for the first time the presence of biscin when he was studying human intestinal flora. Turning to its preservation function, Dr. O'Sullivan stated: "Bixin seems to be superior to all previous preservation materials. Since it is purely natural, it will not destroy the nutritional value of food."
Because of the different mechanisms of spoilage, the newly discovered preservatives cannot be used for fruits and vegetables. However, since sandwiches, take-out foods, and cooked foods account for a large proportion of people's diet, the scale of food production has greatly increased the risk of food poisoning. The discovery of Bissin’s contribution to public health remains inestimable. In the last year alone, 85,000 food poisoning incidents occurred in the United Kingdom, of which about one-eight were caused by salmonella. About 500 people in England and Wales each year died of food poisoning.
Bisin's application is also expected to greatly reduce the waste caused by the deterioration of food. Previous research shows that every year, British families throw away 20 million tons of food residues and 5 billion pounds of expired food. For most British families, 10% of new purchases go directly to the bin without Kaifeng, and 20% of households waste as much as 1/4. In addition, a previous survey conducted by LG Electronics showed that about 15% of Britons admitted that they did not consider waste at all when buying food.
Since the chemical structure of Bisin is similar to nisin, which is commonly used for the preservation of cheese products, it can be put on the market without further verification. The University of Minnesota has applied for a patent for Bising and is discussing cooperation with food manufacturers. It is estimated that the first batch of food containing Bisine will be available within 3 years.
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