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Extracts made using red wine or grape skins have been studied often for their antimicrobial characteristics.

Recently, more work has been done on the subject of red wine extracts and the preservation and protection of meats against both Salmonella and E. coli, two common bacterial contaminants observed in all different types of meats.

Basically, the results of a recent study adds more support to idea that red wine-based extracts may be beneficial for preserving and protecting meats for consumption.

Important findings:

Continue reading Red Wine-Based Marinades Provide Protection Against E. coli and Salmonella Infection →