VATIS UPDATE Article

Scientists at the University of Leicester, the United Kingdom, have developed a new technique by which harmful bacterial molecules in certain processed foods such as burgers and ready meals can be identified. During the study, they identified a particular kind of contaminating molecule known as ‘pathogen-associated molecular patterns’ (PAMPs), which are released by certain types of bacteria as they grow during some food processing and refrigeration processes, and may increase risk of coronary artery disease and Type 2 diabetes.

“PAMPs are undetectable in non-processed and fresh foods, suggesting that they develop during the manufacturing process. It has been understood for many years that frequent consumption of highly processed foods, particularly processed meats, is associated with increased risk of developing a range of diseases, including cardiovascular disease, Type 2 diabetes and obesity. Our recent findings have uncovered a potential mechanism by which certain types of processed food increase risk of developing these diseases”, said Dr. Clett Erridge from the University of Leicester

The researchers believe that their new method of detecting PAMPs could be used by food manufacturers to help identify where in their production process the PAMP molecules are arising in foodstuffs, such as which parts of machinery or which raw materials introduce contamination to their products. The study suggests that when food is fresh, including any type of meat, fruit or vegetable, it contains undetectable levels of PAMPs. However, once it has been chopped finely, the PAMP content rises rapidly, even when stored at refrigeration temperature.