Archive for Saturday, August 19, 2006

Viruses for meats get FDA approval

August 19, 2006

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— A mix of bacteria-killing viruses can be safely sprayed on cold cuts, hot dogs and sausages to combat common microbes that kill hundreds of people a year, federal health officials said Friday in granting the first-ever approval of viruses as a food additive.

The combination of six viruses is designed to be sprayed on ready-to-eat meat and poultry products, including sliced ham and turkey, said John Vazzana, president and chief executive officer of manufacturer Intralytix Inc.

The special viruses called bacteriophages are meant to kill strains of the Listeria monocytogenes bacterium, the Food and Drug Administration said in declaring it safe to use on ready-to-eat meats prior to their packaging.

The viruses are the first to win FDA approval for use as a food additive, said Andrew Zajac, of the regulatory agency's office of food additive safety.

The bacterium the viruses target can cause a serious infection called listeriosis, primarily in pregnant women, newborns and adults with weakened immune systems. In the United States, an estimated 2,500 people become seriously ill with listeriosis each year, according to the Centers for Disease Control and Prevention. Of those, 500 die.

Luncheon meats are particularly vulnerable to Listeria because once purchased, they typically aren't cooked or reheated, which can kill harmful bacteria like Listeria, Zajac said.

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