Turkish scientists have discovered that the grape vine that remains after the production of wine, effectively protects from a number of microbes, reports BBC.

Tests on the 14 most common bacteria showed that the addition of grape pomace to food reduces the risk of food poisoning.

Grape squeezes, consisting of grape seeds, skin and stems, are usually used to make vinegar.

In a study published in the Journal of Science of Food and Agriculture, specialists from the University of Sulaiman Demirel report on the ability of grapevines to neutralize the action of E. coli (E. Coli) and Staphylococcus aureus (Staphylococcus aureus).

The E. coli is found in raw foods and causes food poisoning, sometimes with severe consequences. Staphylococcus aureus, found on the surface of a person's skin, can not do any harm. But sometimes it can cause severe skin diseases and even blood poisoning.

The researchers found that grape squeezes effectively destroy these bacteria. This means that grape extract extract can be used as a preservative to protect food from bacteria.

"Today, consumers prefer natural preservatives, so the opening of Turkish scientists can make a significant contribution to the development of the food industry", - commented the news Dr. Yiu-Wai Chu, representative of the Society of Chemical Industry in London.

Medicus. En.

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