S. scientists discovered a naturally-occurring agent that destroys the bacteria that cause meat, fish, eggs and dairy products to rot.
Researchers at the University of Minnesota reported the discovery of bisin, a naturally-occurring compound produced by some types of bacteria. The agent reduces the growth of bacteria including E. coli
Bisin was discovered by accident while examining a culture of bacteria found in the human intestine by University of Minnesota microbiologist Dan O'Sullivan.
The substance could extend the life of a variety of everyday foods which have strict use-by dates including seafood, cheese and canned goods. In some cases these foods could last for years and may not even need to be kept in the fridge. Bisin will not prevent fruit and vegetables rotting as they decompose in a different way.
Because bisin is chemically related to nisin, which is used to keep processed cheese sterile and edible for decades, it does not need to be pharmaceutically tested and could be on the market within a year. The scientists, who have patented the substance, are already in talks with food manufacturers. The first products containing bisin are expected to be on the market within three years.
Source: University of Minnesota