… keeps E. coli O157:H7 away. Or at the very least, can provide some protection against biofilm formation.
O157:H7 is the strain of E. coli most often associated with food poisoning and outbreaks. It can form biolfilms, layers of bacteria encased in a protective barrier, and causes hemorrhages on the intestine. The big problem with biofilm formation is that they are notoriously hard to get rid of. The bacteria layer on top of each other, almost as though they’re working together. They become sticky. Antibiotic and immune compounds can’t easily get into the base layers. It’s great for the bacteria; not so much for the patient.
A recent study released in the journal Infection and Immunity showed that an antioxidant call phloretin, found in fruit such as apples and strawberries, can be effective against E. coli O157:H7 in biofilms. Importantly, phloretin did not seem to hurt E. coli K-12, the normal strain of E. coli found in human intestines.
This is great news for all of us who love eating raw cookie dough.