Dried Plums Extend the Shelf Life of Fresh Ground Beef

Executive Summary
Research results that confirmed the addition of dried plum mixtures to uncooked processed meats can significantly suppress (up to 99%) the growth of foodborne pathogens such as S. typhimurium, L. monocytogenes, E. coli O157:H7, Y. enterocolitica, and S. aureus, compelled Kansas State University researchers Dr. Daniel Y. C. Fung and Leslie Thompson to explore related applications. Based on their observations of dried plums’ anti-microbial activity, they hypothesized dried plums could extend the shelf life of raw ground beef by suppressing the growth of normal product flora. As they hypothesized, their second study yielded equally convincing results.

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Technical Bulletin: Dried Plums Extend the Shelf Life of Fresh Ground Beef