A4¥Ljnci'ster Farming, Saturday, March 1i; 2000 New Way To Protect Meat WASHINGTON, D.C.-A new way to protect consumers from harmful bacteria that may be found in meat has been dis covered by scientists from Cali fornia State Polytechnic University, Pomona. The results of their research were presented at a USDA-sponsored confer ence on foodborne bacteria that was held recently. The breakthrough involves applying a small amount of lac toferrin from cow’s milk to the surface of meat during process ing. Lactoferrin is a naturally occurring protein in mammalian milk that is credited with pro tecting infants from harmful bacteria while their immune sys tems are developing. By discov ering how to activate the lactoferrin molecule, scientists were able to mimic its function on meat. Laboratory tests showed the activated form of lactoferrin to be effective against more than 30 different kinds of harmful bacteria, including F. coli 0157:H7, Salmonella and Cam pylobacter. Lactoferrin does not change the taste, flavor, color, or appearance of meat. “We have borrowed a page from mother nature,” said A.S. “Narain” Naidu, Ph.D., a medi cal microbiologist who heads the Center for Antimicrobial Re search at Cal Poly Pomona. “We have taken a natural com pound with antimicrobial prop erties and discovered a way to make it work on meat surfaces to provide a protective barrier against harmful bacteria.” The University’s research in volved applying an activated form of lactoferrin to meat tissue surfaces that had been Heavy Duty Headlocks Finished with TGIC Polyester Powder Coating... Superior to Epoxy! • Extra Heavy Construction •Yokes lock on individual catches •Yoke stabilizer on large sizes • Designed for easy entry & exit • Removable neck bar Added Value With Our 2 Coat Process! Five step metal preparation, including iron phosphate conversion coating, to enhance adhesion & prevent undercoat corrosion Zinc rich epoxy powder undercoat. 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Lactoferrin currently is pro duced from whey, a by-product in the manufacture of cheese from cow’s milk. Dr. Naidu said activated lac toferrin can be applied easily to meat products at the processing plant as an added step to the meat industry’s existing multi ple-hurdle bacterial control pro cess. Because lactoferrin remains on the meat surface, he said the compound may provide lasting protection from bacterial exposure after processing. Research funding and sup port were provided to Cal Poly Pomona by Farmland National Beef, the only farmer-rancher owned beef processor in the country and the fourth-largest beef processor overall. Based in Kansas City, Mo., Farmland National Beef Company is jointly owned by Farmland In dustries, Inc., and U.S. Premium Beef. 3 Sizes Available To Meet Your Cattle Handling Needs • CA Series: 7 locks per 10’ • HE Series: 6 locks per 10’ • CO Series: 4 or 5 locks per 10’ I AGCO 1 Alrville. PA FARMERS EQUIPMENT 3524 Delta Road 717-862-3967 Annvllle. 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