Journal of Food Science article: Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef
A research article was published in the November 2012 issue of the Journal of Food Science (Vol. 77, Nr.11, 2012), titled, “Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef.” The abstract is noted below: Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a […]
Diabetes & Metabolism Journal – Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1
Staff recently became of an article published in Diabetes & Metabolism Journal (Korean Diabetes Association) regarding balsamic vinegar. The study is titled, “Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1” (Diabetes Metab J 2012;26:275-279). The goal of the study was to investigate the effects of balsamic vinegar on β-cell dysfunction. According […]
Vinegar’s Use in Natural Cured Pork Products
The following information was issued by the University of Arkansas’ Food Safety Consortium, titled, “ Vinegar, Natural Source of Nitrate Provides Way to Safeguard Organic Pork.” The release advises of a solution to manufacture natural or organic cured pork products, without using nitrite or nitrate. (If nitrite or nitrate is used, these products cannot be […]
Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat – Wine Vinegar Mentioned
Researchers in Denmark undertook a study to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. The study was recently published in the Journal of Food Protection (Vol. 73, No.2, 2010, pages 258 – 265). Of note, the researchers write: [su_quote]To compose an efficient antibacterial […]
Antiglycemic Properties of Vinegar in Healthy Adults
Dr. Carol Johnston of Arizona State University (ASU) has been researching the use of vinegar in treating Type II diabetes. Most recently, Dr. Johnston and colleagues published research in the January 2010 online issue of Annals of Nutrition and Metabolism, titled, “Examination of the Antiglycemic Properties of Vinegar in Healthy Adults.” The researchers concluded that […]
Study Shows Vinegar Reduces Blood Glucose Levels
A new study in Diabetes Care shows that vinegar reduces post-meal hyperglycemia in Type 1 diabetes. The study, conducted by researchers in Greece, found that, at the end of the experiment, vinegar reduced blood glucose levels by almost 20% when compared to a placebo. The study notes, “In conclusion, two tablespoons of vinegar could be easily used […]
Saltiness and Acidity (using vinegar): Detection and Recognition Thresholds and Their Interaction Near the Threshold
In the recent issue of the Journal of Food Science (a publication of the Institute of Food Technologists (IFT)), a study was published titled, “Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold.” According to a recent IFT newsletter about the study, it was noted that vinegar may enhance saltiness and […]
Recent Research Confirms Bactericidal Activity of Vinegar
Researchers at the Food Biotechnology Department, Instituto de la Grasa (CSIC) in Seville, Spain, conducted research on the antimicrobial activity of several products. Vinegar and red and white wines were among the products tested. (Note: The focus of the research was olive oil, but it confirmed other findings related to vinegar and red and white […]