Tomato juice could possibly aid in treating food poisoning, according to a recent study

A new study suggests that consuming tomato juice could potentially help combat a common form of food poisoning that affects around 26,000 Americans annually. Researchers at Cornell University conducted a study to examine the impact of tomato juice, a key ingredient in the popular Bloody Mary cocktail, on the salmonella bacteria. Salmonella is often found in undercooked chicken, turkey, and beef. It was discovered that roughly 1 in 25 packages of chicken at grocery stores are contaminated with Salmonella. The study focused on antimicrobial peptides in tomato juice, which are small proteins that can disrupt the membrane of harmful organisms like salmonella.
Tomato juice, a staple in Bloody Marys, has been shown to prevent strains of salmonella, which causes food poisoning symptoms like vomiting and diarrheaThe study found that two antimicrobial peptides in tomato juice could halt the progression of salmonella Typhi, a food-borne illness that leads to symptoms such as vomiting and diarrhea. Each year, approximately 5,000 of the 1.3 million cases of salmonella are attributed to the Typhi strain, according to the CDC. Dr. Jeongmin Song, the lead author of the study and an associate professor in the Department of Microbiology & Immunology at Cornell University, shared that the main focus of the study was to investigate whether tomato and tomato juice can eliminate pathogens like Salmonella Typhi, and if so, what properties make them effective. After confirming that tomato juice does indeed kill Salmonella Typhi, the research team analyzed the DNA of the tomato to identify the antimicrobial peptides involved. Out of the four peptides studied, two were found to be successful in eradicating Salmonella Typhi by damaging the bacterial membrane. It was also discovered that the peptides in tomato juice could combat other strains of salmonella, which affect over 1.3 million Americans annually. Dr. Song emphasized that the research demonstrates the ability of tomato and tomato juice to eliminate enteric bacteria like Salmonella.
Salmonella typhi is a type of salmonella bacteria typically transmitted through the feces of humans or animals, with symptoms usually appearing between six hours and six days after exposure. In most cases, symptoms resolve within four to seven days without requiring medical intervention. Some individuals may experience no symptoms. However, in some instances, the illness can be more severe and result in hospitalization. Those with pre-existing medical conditions, weakened immune systems, children under 12 months old, and the elderly are particularly vulnerable to serious complications or even death. In rare cases, salmonella infection can spread to the bloodstream and lead to more severe illness, such as artery infections, endocarditis, and arthritis. Salmonella infects over 1.3 million people yearly, resulting in 26,500 hospitalizations and 420 deaths annually. The previous year, the US experienced an outbreak of the bacteria linked to pre-cut fruits, affecting more than 400 Americans. The researchers expressed hope that their findings will encourage people to consume more tomatoes and other fruits and vegetables. The study was published in the journal Microbiology Spectrum on Tuesday.

Author: OpenAI