Wine may protect against food pathogens

Columbia, Mo. -- Red wine and grape juice help protect the heart, but may also protect against common foodborne diseases, a University of Missouri-Columbia study found.

Azlin Mustapha an associate professor of food science and Atreyee Das a doctoral student in the food science program are conducting studies examining the inhibitory effects of numerous types of red wines, as well as grape juice, against pathogens, which can cause illness and probiotic bacteria, which can be beneficial in combating high cholesterol and tumors.

The researchers found red wines -- Cabernet, Zinfandel and Merlot in particular -- have antimicrobial properties that defend against foodborne pathogens such as E. coli, Salmonella, Listeria and H. pylori, but don’t harm naturally useful bacteria like probiotic bacteria.

The study showed that the probiotics tested were not inhibited by red wines but the pathogens were. White wines tested yielded no positive results.

The findings were presented at the Institute of Food Technologists annual conference in Chicago.

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