Bacteria-killer found in fermented meat snack set to tackle twin problems of food preservation and waste A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
According to researchers at RMIT University in Melbourne, Australia, they have shown how a natural bacteria-killing compound in Nem Chua, a fermented pork snack, could be used to keep food fresh for longer.
The fermented pork snack, Nem Chua, is eaten raw but does not cause food poisoning when prepared correctly. This is because friendly bacteria that thrive in the fermented meat make a special compound that destroys more dangerous bacteria.
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food.