Probiotics Effective in Keeping Cantaloupes Safe to Eat

Thursday, July 5, 2018

Just as probiotics can bring a wide range of benefits to your health, they can also make produce safer, according to new University of Connecticut research on cantaloupes.

This is good news, because the bumpy, net-like surface of a cantaloupe provides plenty of hiding places for bacteria to attach and weather the washing and disinfection steps in processing, allowing safe passage for pathogens to consumers’ plates.

Professor Kumar Venkitanarayanan and his research team set out to look at probiotics that have been used effectively as biosanitizers for the control of plant and soil pathogens. Settling on five-to-eight types of bacteria, they tested the abilities of these probiotics to prevent the growth of pathogenic bacteria on circular rinds of cantaloupe.

NIFA supports this research through the Agriculture and Food Research Initiative. Read more about this project on the NIFA website.

Read the full story at UConn Today.

Want to read about more impacts like this? Check out Fresh from the Field, a weekly bulletin showcasing transformative impacts made by grantees funded by NIFA.

Related Information

Farm Bill Priority Areas:
Food safety, nutrition, and health
U.S. States and Territories:
Connecticut