B-phenylethylamine (PEA), found in trace amounts in chocolate and known to be a mood enhancer, reduced E.coli 0157:H7 bacterial cells on beef by up to 90% after incubation, according to recent research. The goal of the research is "to manipulate dangerous bacteria into behaving in less harmful ways," according to researcher Birgit Pruess, and PEA was the best at reducing bacterial cell counts.

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