[Reading Science] Natural Preservatives in Vietnam's Popular Snack?..."Could Save Humanity from Food Poisoning"

Royal Melbourne Institute of Technology Australia Discovers Plantacyclin B21AG in Nemchua
Powerful, Broad-Spectrum, and Environmentally Resistant Natural Preservative
Enables Long-Term Food Storage, Reduces Food Shortages, and Prevents Food Poisoning

[Asia Economy Reporter Kim Bong-su] A natural preservative component has been discovered in the 'national snack' that Vietnamese people enjoy anytime and anywhere. The scientific community is paying attention, saying it can reduce food waste and save humanity from diseases such as food poisoning.

On the 20th, according to Australia's Royal Melbourne Institute of Technology (RMIT), Professor Andrew Smith's research team at this university discovered a new type of natural preservative substance that sterilizes bacteria in Nem Chua (Vietnamese-style pork sausage), which Vietnamese people make portable and eat. Nem Chua is a type of sausage made from raw pork, and Vietnamese people wrap it in banana leaves and carry it around, enjoying it as a 'national snack' anytime and anywhere. Despite the hot weather typical of tropical regions, it does not spoil without separate storage or preservation treatment, making it a fascinating food even for foreigners.

After analyzing Nem Chua, the research team found a natural preservative component named Plantacyclin B21AG. This substance is a type of bacteriocin secreted by bacteria to destroy competitors. Bacteriocins create holes in the membranes of target bacteria, causing the contents of the cells to leak out, effectively eliminating competing bacteria. Most existing bacteriocins act only on one or two types of bacteria and are sensitive to changes in environmental conditions. Only nisin, commercialized in the 1960s, is used as a natural preservative and currently has a market size exceeding $513 million as of last year. Nisin also has usage limitations depending on temperature or acidity (pH).

However, the research team confirmed that Plantacyclin B21AG has stronger and broader sterilizing power than nisin. It survived heating at 90 degrees Celsius for 20 minutes and remained stable in strongly acidic or alkaline environments. In particular, it was confirmed to be capable of destroying various bacteria commonly found in food, such as Listeria.

The research team expects that utilizing this natural preservative component can extend food storage periods, reduce food waste problems, and decrease various foodborne illnesses.

Food waste costs about $680 billion annually in disposal expenses in developed countries alone and consumes one-quarter of agricultural water. It is a global headache producing 8% of worldwide greenhouse gas emissions. Additionally, hundreds of people are infected with various food poisoning caused by Salmonella, Listeria, and other bacteria, which can be especially fatal to pregnant women and the elderly.

A representative of the research team said, "It is about solving big problems by utilizing nature's wise solutions," and added, "In the future, this substance could also be used as a medical antibiotic for humans."