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Food Safety from Farm to Fork
 Keeping the food supply safe depends on our ability
to rapidly detect foodborne pathogens and the development of
reliable control methods. UMaine scientists are developing new,
rapid methods for detecting foodborne pathogens and creating new
strategies for reducing and controlling these pathogens. Focusing on
Escherichia coli O 157:H7, Salmonella spp., and
Listeria monocytogenes, they are also studying food additives
from natural sources to control or eliminate these pathogens. One of
the natural sources they have investigated is the edible fruit of
the Japanese cornel dogwood (Cornus), which contains tannins
and has been used as a tonic in traditional Chinese medicine. The
researchers have found that 3% Cornus fruit extract had
significant killing and suppression effects on the foodborne
pathogens tested in both water and growth medium. (Photo: Assistant
Professor Vivian Wu and student)
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