Researchers have identified a compound in cilantro, a key flavor component of salsa and a variety of other dishes, that kills harmful Salmonella bacteria and shows promise as a safe, natural food additive that could help prevent foodborne illness, according to a joint study by U.S. and Mexican researchers. Although previous studies by the researchers showed that salsa has antibacterial activity, this new study represents the first time that they have isolated any of the antibacterial compounds from it. Their study appears in the May 26 issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the world’s largest scientific society.
