Blackberry juice may be used to prevent the natural growth of food poisoning bacteria.
Researchers from the University of Maryland in the US investigated the antimicrobial activities of blackberry juice against foodborne pathogens including Salmonella Typhimurium, and E. Coli.
They added 10 per cent solution of blackberry juice to broth and milk containing cultures of the pathogens and measured bacterial levels at 0, 24, 48 and 72 hours.
They found that blackberry juice 'significantly inhibited' growth of all three pathogens at each measurement, 'showing' that diluted blackberry juice is a natural antimicrobial capable of preventing foodborne infections used in food processing.
